white chocolate choux with pear sorbet
White chocolate and pears go extremely well together. The addition of the super sweet pear sorbet adds contrasting chill to the warm chocolate sauce.
The choux pastry
570ml (20 floz) water
240g (8oz) butter
1 teaspoon salt
340g (12oz) plain flour
Place the water, salt and the butter into a small pan and bring to a simmer until all of the butter is melted.
Meanwhile sieve the flour. Take the water/butter mixture off the heat and quickly stir in the flour vigorously with a wooden spoon until all the flour is completely incorporated. Return to a low heat stirring continuously. The paste formed should easily come away from the sides of the pan. This will happen almost immediately so take off the heat when it does.
Leave the paste for ten minutes to cool lightly before you add the eggs otherwise they may cook in the hot mixture and ruin the choux pastry. After 10 minutes add the eggs one at a time stirring them in vigorously with the wooden spoon after each addition. After the fourth egg the mixture should be glossy and firm. If the mixture is runny something has gone wrong and you won't be able to pipe the choux pastry. It is unusable so START AGAIN!.
Load the choux pastry into a piping bag and pipe egg sized blobs onto silicon baking parchment.
Pre-heat the oven to 220°C and place the choux on the top shelf. Bake for 30 minutes until they are well risen and browned. However, be careful at this point, they won't be quite cooked in the centre and thus vulnerable to sink if taken out too early or disturbed too much. As quickly as possible transfer the prifiteroles to a lower shelf in the oven and continue to cook for another 30 minutes. Putting them on a lower shelf ensures that they continue to cook in the centre but don't over-brown.
Take the pastries out of the oven and place on a cooling rack or cooler tray.
6 pears of your choice
340g (12oz) bcaster sugar
250ml (¼ pint) water
1 glass of white wine
Peel and decore the pears. Place all of the ingredients in a pan and simmer them together until the pears are soft and cooked through. Cool to fridge temperature and then blend the mixture in a blender to a fine puree. Churn in an ice cream maker or freeze in a sturdy container and turn it every thirty minutes or so.
White chocolate sauce
400g white chocolate
A little water
Break up the chocolate and place it in a metal or glass bowl over a pan of boiling water (double boiler, bail marie). Add a few dessertspoons of water and melt the chocolate. Add enough water to achieve a pouring consistency. Don't add too much water.
split the cooled choux bun and blob in some whipped cream. Top this with a scoop of pear sorbet and then replace the bun lid. Pour over the warm white chocolate sauce.