Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, For Valentine's Day! Double Chocolate Cream Puff. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
For Valentine's Day! Double Chocolate Cream Puff Recipe. Big & Dreamy, Double Chocolate Cream Puffs, And The Cozy Apron Turns One. My, oh my, how time flies!
You can cook For Valentine's Day! Double Chocolate Cream Puff using 11 ingredients and 12 steps. Here is how you achieve it.
Ingredients of For Valentine's Day! Double Chocolate Cream Puff
- Make ready 80 ml of Water.
- Make ready 30 grams of Unsalted butter.
- Take 40 grams of Cake flour.
- You need 1 of and 1 1/2 tablespoons Medium egg.
- Take 1 grams of Sugarless cocoa powder.
- Take of Custard Chocolate Custard.
- Take 10 grams of Cake flour.
- It’s 40 grams of Sugar.
- You need 150 ml of Milk.
- You need 1 of Egg.
- Prepare 10 grams of Chocolate bar.
The puff is not very chocolatey on its own, so I filled them with a milk chocolate pastry cream.If I had topped it off with a layer of chocolate ganache on top, they would have became triple chocolate.Big and Dreamy, Double Chocolate Cream Puffs.Find this Pin and more on Blogger Recipes We Love by Damn Delicious®.
For Valentine's Day! Double Chocolate Cream Puff instructions
- Sift the cake flour. Beat the egg until smooth..
- Put the ingredients into a pot and bring to a boil over high heat..
- Add the flour and quickly mix together (work quickly)..
- Reduce the heat when it becomes opaque and transfer to a bowl. (This is so that the residual heat on the pan doesn't cook the egg.).
- Add the egg a little at a time. Mix until the batter clinging to the spatula creates a triangle as it slowly plops down in slightly hardened lumps. (Please adjust the consistency until the batter looks like the picture)..
- Put half of the batter into a pastry bag and squeeze it out onto a baking sheet. Sprinkle with water from dampened hands. Bake at 200℃ for 10 minutes, then reduce the heat to 190℃ and bake for another 5 minutes..
- Add the cocoa to the remaining batter and bake the same way as in Step 6..
- Make the custard. Mix together the sifted flour, sugar, milk, and egg. Mix it up really well..
- When it becomes fluffy, wrap with plastic and cook in the microwave for 2 minutes at a time until it becomes as thick as you'd like..
- For the chocolate custard, break the chocolate up into small pieces and heat in the microwave at 600 W for 1 minute. Stir to melt. Add 1 1/2 to 2 tablespoons of the plain custard and mix..
- They're full of custard! To fill without cutting them, poke a hole in the bottom and use a pastry bag to fill the puffs..
- Here's the Halloween version! The orange is made with food coloring!!.
The holidays are the perfect excuse to have all sorts of tasty desserts on hand.I've been wanting to make either cream puffs or eclairs lately, so I hit the kitchen and whipped up these Double Chocolate Cream Puffs.These cream puffs follow the basic choux recipe with a bit of flour swapped with cocoa powder.
A decadent French pâte à choux or Cream Puffs with Chocolate Custard.Light and airy, these chocolate-filled cream puffs are a creamy and delicious treat!These chocolate ganache-filled cream puff swans would be a great way to say thanks to your mother for that whole giving-you-life thing.Made a double batch of these.I was new at piping out dough in this fashion so I want sure just how much to do.
