Ingredients:
¾ cup water, plus 2 tablespoons (divided)
¼ cup milk
6 tablespoons butter, cut into ½-inch cubes
slightly heaping ¼ teaspoon table salt
1 cup flour (5 oz)
4 eggs, 1 separated and yolk reserved
2 cups bourbon chocolate whipped cream (recipe below)
Confectioner's sugar
Directions:
Heat oven to 425º F with a rack in the lower middle position.
Spray a sheet pan with cooking spray, then cover with parchment paper.
Combine ¾ cup water, milk, butter and salt
in a 2 quart heavy saucepan. Heat on medium-low, and bring the mixture
to a boil. (The butter should melt before it boils.)
Meanwhile whisk the flour for about 30
seconds to aerate and break up any clumps. In a 2 cup liquid measure
combine the 3 eggs and 1 egg white and mix to combine. In a small bowl
whisk together yolk and 2 tablespoons water (eggwash.)
Once the water has just started to boil,
remove it from the heat and dump all of the flour in at once. Stir the
mixture with a heat proof spatula until the flour is mostly
incorporated. Return to the heat, and use the spatula to smear the
mixture across the bottom of the pan continuously for 3 to 4 minutes. A
thin film of flour will have build up on the bottom of the pan.
Transfer the dough to the work bowl of a
food processor fitted with the blade attachment. Process for 15 seconds
to cool slightly. With the processor running add the eggs through the
feed tube in a stream over about 15 seconds. Stop the processor and
scrape down the sides of the bowl. Process an additional 30 to 40
seconds until a smooth paste has formed.
Transfer the paste to a gallon plastic bag,
cut a ½- to ¾-inch diameter opening in one corner. Pipe the dough into
a 2 ½- to 2 ¾-inch circles about 1-inch high, making sure to leave
about 2 inches between puffs. Brush the puffs with the eggwash using
the pastry brush to smooth the tops of the puffs in addition to coating
the puffs. Take care not to get the eggwash onto the baking sheet as it
will burn.
Bake 10 minutes, then reduce heat to 375º F
and bake an additional 17 to 20 minutes. The puffs should be a deep
golden brown. Turn oven off. Use a paring knife to cut a slit in the
side of each puff (where you plan on cutting them in half.) Place the
tray of puffs back in the oven, and use a wooden spoon to crack the door
open. Allow the puffs to dry in the oven for 60 minutes. Remove from
oven and cool on rack before splitting. Can be stored in airtight
container at room temperature for a day or two - recrisp for 3 minutes
in a 350º oven before serving.
To serve cut puffs in half, fill with about 1/3rd cup of the whipped cream filling, and dust with confectioner's sugar.
Chocolate Whipped Cream
1 cup heavy whipping cream
2 tablespoons cocoa powder
1 teaspoon vanilla extract
