Here is a small batch recipe of Petisue (Filipino Pâte À Choux) With No-Churn Avocado Ice Cream. Instead of using the traditional butter, we are going to replace it with La Tourangelle Organic Extra Virgin Olive Oil. It still comes out magically puffy. It’s a play on how Filipino’s traditionally eat avocados, with a touch of condensed milk. It’s then finished with some melted chocolate.
Here is a small batch recipe of Petisue (Filipino Pâte À Choux) With No-Churn Avocado Ice Cream. Instead of using the traditional butter, we are going to replace it with La Tourangelle Organic Extra Virgin Olive Oil. It still comes out magically puffy. It’s a play on how Filipino’s traditionally eat avocados, with a touch of condensed milk. It’s then finished with some melted chocolate.
Ingredients
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1/ 2 cup all-purpose flour
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1/ 2 teaspoon baking powder
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1/ 4 teaspoon salt
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1/ 2 teaspoon sugar
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2 eggs
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1/ 4 cup baby spinach leaves
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3 ripe avocados
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1/ 2 cup condensed milk
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1 teaspoon lemon juice
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Chocolate, melted, for topping
Directions
Petisue:
Heat oven to 400° F. Place the flour, baking powder and salt in a small bowl.
In a heavy bottom saucepan, add ½ cup water, La Tourangelle Organic Extra Virgin Olive Oil, and sugar and bring to a boil. Add the flour mixture and mix well until a dough forms. Allow to cool in the pan.
Add eggs one at a time and mix until the dough is nice and smooth. Transfer the dough into a piping bag and pipe 25 (1-inch) wide domes on a parchment-lined baking sheet.
Bake for 20 minutes, then lower oven to 350° F and bake for another 5 minutes. Allow to cool.
No-Churn Avocado Ice Cream:
Blend the spinach and ¼ cup water in a blender until smooth. Add remaining ingredients and blend until smooth. Transfer to a container and freeze for 4 hours.
To Assemble:
Cut the puffs in half and place a scoop of avocado ice cream in the middle, top with the other half. Drizzle with melted chocolate.