Choux Pastry with Eggnog White Chocolate Ganache
This is my latest addition to my repertoire of holiday baking. Choux pastry (Pate a choux) is the pastry often used in eclairs, but I dolloped them out as bite-size morsels and dipped them in an eggnog white chocolate ganache. They sit up proudly, decked in their glistening ganache topping… they really are beautiful little faux-snowballs!
– 1/2 cup unsalted butter
– 1 tsp granulated sugar
– 1/2 tsp salt
– 1 and 1/4 cup all-purpose flour
– 4 large eggs
1. In a medium pot bring the butter, sugar, salt, and 1 cup of water to a boil. Add the flour and stir immediately over medium-high heat. Continue stirring until it forms a soft dough and a film forms on the bottom of the pot (about 2 minutes).
2. Place the dough in a bowl and mix with a hand mixer to break up the dough and release some extra steam. Add the eggs, one at a time. With each egg the dough will become stiffer and more robust. By the fourth egg the dough will cling to the beaters and be quite thick.
3. Preheat oven to 375F. Put the dough in a piping bag with a half-inch tip and pipe out the dough into small balls (about the size of a walnut). Bake for 25-35 minutes (depending on the size of your “choux”) or until golden brown. Allow them to cool entirely on a cooling rack.
Note: These pastries can be made ahead of time. Once cooled, simply store them in a sealed container or plastic bag up to three days and then reheat in a 375F oven for about 5 minutes to get their crispiness back. Otherwise, store them in the freezer for up to a month.
Eggnog White Chocolate Ganache
– 100g high quality white chocolate, chopped into small pieces
– 1/4 cup eggnog
– an extra sprinkle of nutmeg, if desired
1. Put the chocolate and nutmeg in a heat proof bowl, set aside.
2. Bring the eggnog to a gentle boil in a sauce pan. Pour it over the chocolate and give it a chance to melt (about 3 minutes). Stir, and then allow it to thicken by returning to room temperature. You can speed this along by putting it in the fridge, but be sure to stir it ever so often.
3. Dip your choux pastry buttons into the ganache, allow it to harden slightly before serving. Yum!