Ingredients for the choux pastry balls
- 200 g all-purpose flour
- 200 ml milk
- 160 ml water
- 150 g LURPAK cow milk butter
- 300 g eggs
- 10 g granulated sugar
- 1 pinch of salt
Ingredients for the ganache
- 200 g bitter chocolate
- 200 ml ARLA heavy cream 36%
Method for the choux pastry balls
Place a pot on the stove, and add the milk, water, sugar, salt, and butter which has already been chopped into small pieces. Heat all the ingredients.
When the mixture comes to a boil, remove from heat and add the flour, while stirring vigorously with a ladle.
Once it forms into a dough, place the pot back on the stove and sauté for about 1 minute.
Transfer the dough into a mixer’s bowl, and stir with the paddle attachment, to help it cool.
Then, gradually add the eggs, which have already been whipped, and keep stirring.
Fill a pastry bag with the dough and line a baking pan with parchment paper. Then, pipe the size of the choux you prefer onto the sheet of parchment paper. Make sure you leave enough space between them, because they will double in size while baking.
Bake in a preheated oven at 180 C fan for around 25-30 minutes, according to their size.
Method for the ganache
Place the heavy cream along with the chocolate over a bain-marie, and stir until it turns into a glossy ganache.
When the choux pastry balls are cool enough, cut them in half, fill each choux with ice cream, and pour the warm ganache over the choux.
