Chef Britt demonstrates her baking expertise on how to make pâte à choux filled with luscious smoky chocolate pudding! She shares her amazing technique for 6-minute chocolate pudding using the Vitamix!
Smoky Chocolate Cream Puffs
For the pâte à choux:
- 4 oz unsalted butter
- 4 oz water
- 4 oz milk
- 4 oz ‘00′ Antimo Caputo Chef’s Flour, sifted
- Pinch Noble Saltworks Hickory Smoked Salt
- 8 oz eggs (approximately 4-5 large eggs)
For the Smoky Chocolate Pudding:
- ½ cup Noble Saltworks Maple Smoked Turbinado Sugar
- 3 Tablespoons Dutch-process cocoa powder
- 2 Tablespoons Cornstarch
- 2 Large eggs
- 2 Large egg yolks
- 2 cups Whole Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Noble Saltworks Hickory Smoked Salt
- 4 oz bittersweet dark chocolate, chopped
To make smoky chocolate pudding with a Vitamix blender:
- Combine all ingredients in a Vitamix blender, or other high powered blender. Blend on high speed for approximately 6-7 minutes, until mixture is no longer frothing in the pitcher and temps between 180-190℉.
- Avoid going to far, to avoid
- Transfer mixture to a quart-sized container, sealing with plastic wrap on the surface of the pudding, and place in the refrigerator to set up.
To make smoky chocolate pudding using the conventional method:
- Whisk together cornstarch, cocoa powder, and Noble Saltworks Maple Smoked Turbinado Sugar together in a medium saucepan.
- Then whisk in eggs until a smooth paste is formed. Follow up by whisking in the milk, Noble Saltworks Hickory Smoked Salt, and vanilla extract.
- Over medium-high heat, and whisking constantly, bring the mixture up to 180-190℉. The mixture should be noticeably thickened and coat the back of a wooden spoon. This may take 10-15 minutes.
- Once the custard is fully cooked, add the chocolate off the heat, stirring until completely melted.
- Transfer pudding to a quart-sized container, sealing with plastic wrap on the surface, and place in the refrigerator to set up.
To make pâte à choux:
- Scale eggs in a small container and set aside. Combine milk, butter, and water in a medium saucepan and bring to a boil.
- Remove pan from heat and add sifted ‘00′ Antimo Caputo Chef’s Flour all at once. Stir with whisk immediately until flour is fully hydrated and everything comes together as a homogeneous mixture.
- Return pan over medium heat and stir constantly with a spatula until a thin film begins to form at the bottom, or the choux mixture reaches 190-195℉.
- Transfer batter to a stand mixer set with a paddle attachment. Stir the batter on low speed until the mixture cools to room temperature.
- Meanwhile, preheat Yoder Smokers YS640s Pellet Smoker to 400℉.
- Begin adding eggs to the batter. Add one at a time, waiting for each egg to fully incorporate before adding another. Scrape frequently to ensure even mixing. Reserve the fifth egg if you are concerned about the batter becoming too wet to scoop/pipe.
To bake choux:
- Using a two-tablespoon cookie scoop, portion 12-15 choux balls evenly on an 18″ x 13″ sheet pan lined with parchment.
- Using wet fingers, smooth out the surface of each choux ball to ensure even baking, as demonstrated in the video.
- In the Yoder Smokers YS640s Pellet Smoker with the diffuser plate in place, bake choux on the bottom right side at 400℉ for 40-50 minutes, rotating the tray during the last ten minutes if needed. Do not open the smoker any earlier than 40 minutes, any earlier and you risk collapsing the choux puffs. Resist the urge!
- The puffs are ready to pull out of the smoker when the tops and bottoms are crispy to the touch. If they are not completely dry and hold their shape when you hold them, they will collapse after removed from the smoker. So, giving the puffs 5-10 more minutes won’t hurt or give them too much color, so better dry than sorry!
- Once removed and cooled, they can be kept in an airtight container at room temperature or in the freezer if they are not being used immediately. If they are to be stored in the freezer, reconstitute them later by heating them again at 375℉ until dry to the touch, about 10-15 minutes.
To assemble the cream puff:
- Slice the choux puffs in half and fill the cavity with 2-3 tablespoons of cooled smoky chocolate pudding, and replace the tops. Dust powdered sugar on top to finish and serve immediately.