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Let’s make some Petisue with my friends @feedfeed @latourangelle! You are probably asking what is Petisue? Well, it’s actually a very cute story. I was reading through a Philippine Breads Cookbook by Gene Gonzalez and one of the recipes he mentions is a Petisue and I kept reading the ingredients and the directions and thought this is very much like a French Pâte à Choux.
Turns out it is! With the language differences and the inability to pronounce it the French way, it was translated to Petisue instead. It made me chuckle and I thought more people need to know about this!
Here is a small batch recipe and 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.
To make this a full-on dessert, we are going to fill the Petisue with a no-churn Avocado Ice Cream. 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.
#latourangelle #feedfeed #petisue #pateachoux #creampuff #avocadoicecream #chocolatedrizzle #dessert #plateddessert #madefromscratch #bakedfromscratch #madeathome #springdessert #filipinofoodstories"
Petisue (Filipino Pâte à Choux) with No-Churn Avocado Ice Cream
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- Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 25 Puffs
Recipe Card
ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup La Tourangelle Organic Extra Virgin Olive Oil
- 1/2 teaspoon sugar
- 2 eggs
- 1/4 cup baby spinach leaves
- 3 ripe avocados
- 1/2 cup condensed milk
- 1 teaspoon lemon juice
- chocolate, melted, for topping
Method
For the Petisue:
Step 1
Heat oven to 400° F. Place the flour, baking powder and salt in a small bowl.
Step 2
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.
Step 3
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.
Step 4
Bake for 20 minutes, then lower oven to 350° F and bake for another 5 minutes. Allow to cool.
For the No-Churn Avocado Ice Cream:
Step 1
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:
Step 1
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.