Choux Pastry with Ice Cream
Creamy choux pastry filled with vanilla ice cream is a delightful treat that can be prepared easily with the Spoonsparrow recipe.
Ingredients
- 250 ml milk
- 1 pinch salt
- 60 g Butter
- 150 g flour
- 4 eggs
- 150 g dark chocolate couverture
- 50 g butter
- 500 g vanilla ice cream
- powdered sugar (for dusting)
Instructions
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1.
Bring the milk, salt and 60 g butter to a boil in a small saucepan. Remove from heat and pour in the flour all at once. Stir well with a wooden spoon and return the mixture to low heat, stirring vigorously until the dough separates from the bottom and a white film forms. Transfer to a bowl, let cool slightly, then gradually fold in the eggs one at a time so each blends smoothly into the dough. Knead everything into a silky smooth batter and fill a piping bag fitted with a round tip.
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2.
Preheat the oven to 200 °C (392 °F) on both top and bottom heat.
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3.
Pipe the batter onto a parchment‑lined baking sheet in small dollops spaced apart. Bake in the preheated oven for 15–20 minutes until golden brown.
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4.
Remove from the tray and cool on a wire rack.
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5.
Cut each choux pastry in half with a knife or scissors. Melt the chocolate couverture and 50 g butter over a double boiler, stir well and let it cool slightly. Place the bottoms of the pastries on a plate, add a scoop of vanilla ice cream to each, then place the tops back on. Drizzle the chocolate sauce over the tops and dust with powdered sugar before serving.
