An exercise in steam-based leavening. The choux pastry (pâte à choux) is cooked twice: once on the stove to gelatinize the starches so they can trap steam, and once in the oven where the moisture explodes, hollowing out the interior to create a light, airy shell for vanilla cream and bitter chocolate.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
The Panade. water/milk and butter in a saucepan. Dump in all the flour at once. Stir vigorously until it forms a dough that pulls away from the sides. Cook for 2 mins to dry the starch.
The Eggs. Transfer dough to a mixer. Add eggs one at a time, beating until the dough is glossy and falls in a 'V' shape from the paddle. It must be thick enough to hold its shape.
Pipe. Pipe 2-inch mounds onto a sheet. Flick water over the sheet (creates ).
. at 400°F (200°C) for 15 mins , then reduce to 350°F (175°C) for 15 mins . Do not open the door! Once done, pierce each puff with a knife to let escape. Let cool.
Fill. Inject the puffs with cold cream.
The Ganache. Melt chocolate with hot cream until glossy. Pour generously over the puffs before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
