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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