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| Pête à Choux | Vanilla Ice cream | Chocolate Sauce |

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 PATE A CHOUX WHIPPED CREAM

-         375 gm Butter

-         ¾  liter water

-         10 gm salt

-         30 gm Sugar

-         ½  Grated nutmeg

  __________

-         250 gm AP Flour

-         125 gm Corn starch

  __________

-    12 Eggs

-         1 quart Heavy Cream

-         140 gm Confectioners Sugar

-    1 tsp Vanilla Extract

YIELD :   360 pieces ( 90 portions at 4 pieces per portions

1.       In a pot bring water, butter, salt and sugar into a boil

2.       Add the flour and using a wooden spatula, mix well.

3.       Keep cooking on low heat, stirring well for about 1 min or so.

4.       Pour the mix into a bowl (or Kitchenaid) and start adding the eggs one by one stirring firmly.

5.       Homogenize the mix until it becomes very smooth and almost runny.

6.       Fill a pastry bag with a 1/3” diameter piping tip, of this mix, start dressing the pate a choux on a baking sheet (directly if non stick or on parchment paper).

7.       Break one egg into a glass with a pinch of salt; mix well with a fork.

8.       Using a brush, lightly glaze each choux of this egg wash

9.       Then by using the same fork, mark the top of each choux.

10.         Preheat the oven to 300ºF.

11.         As soon as you close the oven behind the choux select your oven at 275ºF and let bake for about 30 min.

12.         Very important : Do not open the oven until the choux rise and turn into golden color; otherwise they would collapse.
 VANILLA ICE CREAM

- 1 qt milk

- 1 qt Half & half

- 3 vanilla beans

- 15 egg yolks

- 400 gm sugar

- 6 gm Agar powder

-  40 gm Trimoline

Bring the milk and cream to a boil a first time infusing the vanilla beans (do the same if you use vanilla extract)

Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.

Remove the boiling liquid from the flame

Pour some of the boiling liquid over the egg /sugar mixture, mix well and add this mixture back to the remaining boiled liquid.

Put the pan back on the stove over medium heat .

By using a wooden spoon, gently finish cooking the crème Anglaise until thick enough to cover the back of the spoon.

The safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C

Strain immediately into a bowl over a bath of ice

TIP: by tracing a line with a finger on the cream coated spoon, we should see this line remaining still.

 
 CHOCOLATE SAUCE CHOCOLATE CURLS

-         1 liter water

-         1 quart Heavy cream

-         600 gm Sugar

-         400 gm Cocoa powder

-         150 gm Chocolate Manjari 64%

-         Manjari 64 % (block)

-         Milk Valrhona

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