“The idea for this dish came from the Gougeres,” said Chef Jacky Robert of Petit Robert Bistro. “I felt that if the addition of Brie the Pate a Choux is perfect, the result could produce a sort of pancake, smooth and delicious.”
This recipe was part of the chef's monthly demo series.
This is a perfect end to a romantic dinner.
- ½ cup water
- 1¾ ounces butter, unsalted
- ½ cup flour
- 1 egg, large
- 10 ounces creamy Brie (center), with skin on
- Pinch each of black pepper and salt
- Cup of sugar
- Cup of heavy cream
- Good vanilla ice cream
- Preheat oven to 400 degrees.
- To make the Pate a Choux, start with bringing the water and butter to a boil. Add a pinch each of salt and black pepper. Add flour all at once. Once you obtain a smooth paste, transfer to a bowl.
- Add the egg and mix until smooth. Add the Brie. The Brie should either be at room temperature, or you can mix the Brie into the warm Pate a Choux before adding the egg.
- Stuff the mixture into a pastry bag with a plain tip, and on a sheet pan covered with parchment paper, squirt the mixture into a 4” circle, starting from the center and swirling it around, so it looks like a snail shell.
- Bake for 15 minutes.
- Meanwhile, to make the caramel sauce, in a pan mix the sugar and cream and cook over medium-high heat until the sauce browns and thickens.
- Top the puffs with caramel and ice cream.
- Serve with champagne or rosé.
Serves 4-8 people
From Chef Jacky Robert’s demo series benefiting “Chefs Feed Kids” foundation