Sise delle Monache - Italian Cream Puffs

Ingredients

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the custard filling: For the custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 4 ounces (113g) dark chocolate, chopped 4 ounces (113g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove from heat and let the mixture cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
8. 8.
   Bake for 20-25 minutes or until the puffs are golden brown and crisp.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.
10. 10.
    In a saucepan, heat the milk over medium heat until steaming.
11. 11.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
12. 12.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
13. 13.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
14. 14.
    Remove from heat and stir in the vanilla extract.
15. 15.
    Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until chilled.
16. 16.
    Once the choux pastry shells and custard are cooled, fill each shell with the custard using a piping bag or spoon.
17. 17.
    In a microwave-safe bowl, melt the dark chocolate and heavy cream together in 30-second intervals, stirring until smooth.
18. 18.
    Dip the top of each cream puff into the chocolate glaze, allowing any excess to drip off.
19. 19.
    Place the glazed cream puffs on a wire rack to set.
20. 20.
    Serve the Sise delle Monache chilled and enjoy!

Treat your ingredients with care...

• Choux pastry — Ensure that the water and butter mixture comes to a boil before adding the flour to achieve the right consistency.
• Custard filling — Whisk the egg yolks and sugar thoroughly to prevent lumps in the custard.
• Chocolate glaze — Use high-quality dark chocolate for a rich and smooth glaze.

Tips & Tricks

• To achieve a crisp exterior, avoid opening the oven door while baking the choux pastry.
• Fill the cream puffs just before serving to maintain their freshness.
• For a variation, you can add a hint of citrus zest to the custard filling for a refreshing twist.
• If you prefer a sweeter glaze, you can use milk chocolate instead of dark chocolate.
• Dust the finished cream puffs with powdered sugar for an elegant touch.

Serving advice

Serve the Sise delle Monache chilled to enhance the creaminess of the custard filling. Arrange them on a platter and garnish with a sprinkle of cocoa powder or chocolate shavings for an exquisite presentation.

Presentation advice

Arrange the cream puffs in a circular pattern on a serving plate, with the chocolate-glazed tops facing upward. Drizzle some additional chocolate glaze over the cream puffs for an elegant finishing touch. Serve with a side of fresh berries or a dollop of whipped cream for added visual appeal.