"Dessert" StewFor the Choux Buns' Pastry:
125mL of Water (1/2 cup)
60mL of non-salted Butter (1/4 cup)
5mL of Sugar (1 tea spoon)
A pinch of Salt
125mL of non-blanched, all purpose Flour (1/2 cup)
2 EggsFor the Confectioner's Custard:
60mL of Marple Sugar (1/4 cup)
20mL of Flour (4 tea spoons)
5 mL of Coen Flour (1 tea spoon)
250mL of very hot Milk (1 cup)
15mL of Butter (1 table spoon)For the Chocolate Sauce:
150mL of Water (2/3 cup)
60mL of Cream (1/4 cup)
75mL of Sugar (1/3 cup)
50mL of Cacao Powder (3 table spoons)
1. Let's begin with the Choux Buns' Pastry. Place the grill at the center of the oven. Preheat the oven at 200°C (400°F). Put some Parchment Paper on a pastry plate.
2. In a pan, bring the Water to a boil with the Butter, the Sugar and the Salt. Add the Flour in one shot and stirr vigorously with a wooden spoon untill the pastry coem together in a ball and detach itself from the sides of the pan.
3. Put the pan back on a Low heat and stirr the pastry for about 2 minutes.
4. Remove from the heat and let it cool down for several minutes. Add the Eggs, one at the time, while vigorously whisking with a whisk or a wooden spoon between each addition, untill the pastry is smooth and homogeneous.
5. With the help of a Pastry Bag with a Round Tip of about 1cm (1/2 inch) and filled with Choux Buns Pastry, make on the pastry plate little Choux Buns with about 30mL (2 soup spoons) of pastry each.
6. Cook at the center of the oven untill the Choux Buns are golden, so about 30 minutes. Turn off the oven and let them dry for about 15 minutes with the door ajar. Let the cool down.
7. Now for the Confectioner's Custard. In a pan, out of the heat, mix the Sugar, the Flour and the Corn Flour. Add the Eggs and whisk untill the it become homogeneous and smooth.
8. Add the hot Milk gradually while still whisking. Bring to a boil at Medium Heat while keep whisking and making sure you scrub the bottom and the corners of the pan. Let it stew from 1 to 2 minutes at Low Heat.
9. Remove from heat and add the Butter. Refrigerate the Custard untill it completely cool down.
10. Let's finish with the Chocolate Sauce. In another pan, mix together the Water, the Cream, the Sugar and the Cacao. Bring to a boil. Lower the heat and let it reduce untill syrupy concistancy..
11. Keep it hot.
12. Now let's finish this bad boy! With a Pastry Bag, stuff the Choux Buns with the Marple Cream. Then put them into a casserole dish and pour the Chocolate Sauce on them. Sprinkle some Marple Sugar on them and serve.
Gives 6 portions.
Author: Chief Laurent Godbout
Source: Casa magazine (from Journal de Montréal)