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Chocolate cream puffs


This choux pastry is just perfect - l've been using the same recipe for years and it never fails. I like the chocolate edition even more :) Save the leftover egg whites and make some marbled meringues (although, I'm not sure you will fit any more sweet after having one of these;)

Ingredients

Choux pastry - I used the same recipe as for the fresh cream profiteroles. Just add two tablespoons of cocoa to the flour.

Chocolate cream filling

250 ml (1 cup) double cream

4 egg yolks

100g (1 cup) granulated sugar

250g ( 1 1/4 sticks) soft butter

150g dark chocolate

Instructions

- pour the double cream into a medium sized pan and bring to boil

- remove from the heat and set aside

- beat the egg yolks with sugar until creamy

- add the egg mixture to the cream and return to heat, stirring gently (be carefull not to boil)

- let the cream cool down completely (this is important as it may melt the butter if too hot)

- beat the butter until fluffy and slowly whisk in the cream

- melt the chocolate in the microwave or over a simmer water and let cool down before adding it to the cream

- transfer the cream to a piping bad with a star nozzle attached

- pipe the cream on the bottom half of the cream puff and cover with the top part

- dust with some cocoa powder or icing sugar

Delicious :)

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baking essentials

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