Hi, I’m Jane. Today, we’re going to prepare bitter sweet cocoa shortbread cream puffs recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bitter Sweet Cocoa Shortbread Cream Puffs Recipe
Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Bitter Sweet Cocoa Shortbread Cream Puffs is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Bitter Sweet Cocoa Shortbread Cream Puffs:
- Take Cocoa choux pastry shell:
- Get 40 grams Salted butter
- Take 100 ml Hot water
- Make ready 1 pinch Sugar
- Make ready 50 grams White flour
- Prepare 10 grams Cocoa powder (unsweetened)
- Get 2 1/2 3 Egg (large)
- Get Cocoa shortbread:
- Get 50 grams Butter
- Make ready 30 grams Sugar
- Take 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
- Make ready 80 grams Flour
- Take 20 grams Cocoa powder (unsweetened)
- Make ready Crème Diplomat:
- Take 2 Egg yolk
- Take 50 grams Sugar
- Make ready 25 grams Plain flour
- Take 250 ml Milk
- Take 1 dash Vanilla oil
- Prepare 100 ml Heavy cream (whipped)
Steps to make Bitter Sweet Cocoa Shortbread Cream Puffs:
- Make the shortbread dough. Cream the butter and sugar and add the egg. Sift the flour and cocoa powder together, and fold into the butter mixture. Let the dough rest in the refrigerator for 1 hour.
- Make the choux pastry shell. Sift the flour and cocoa powder together. Beat the eggs. In a sauce pan over medium heat, add the butter, hot water, and sugar. Bring it to a rapid boil.
- Turn off the heat and add the dry ingredients. Mix the liquid and dry ingredients until well incorporated. Once it becomes a lump, turn on the heat again and knead it briefly.
- Turn off the heat and gradually add the beaten eggs. It seems to separate at first, but gradually becomes easier to add the eggs. Mix well each time adding the eggs.
- The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula.
- Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.
- You will use about 5 g of shortbread dough per choux pastry shell. Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles. Cover the choux pastry dough with the shortbread dough.
- Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes.
- Bake it a total of 30 minutes. Do not open the oven door while baking!! After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry.
- Make the cream. In a microwave-safe container, add the egg and sugar and mix well. Add the flour and mix until smooth. Add the vanilla and milk.
- Microwave it for 4-5 minutes without plastic wrap. Take it out a few times and stir well each time. Place it on top of ice water to cool it down.
- Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done.
- Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.
So that’s going to wrap this up with this exceptional dish bitter sweet cocoa shortbread cream puffs recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
