Chocolate Cream Puffs
Everyone loves cream puffs, especially if they're chocolate! If you are doing this, they'll disappear in an instant!
For pastry dough:
1 cup all-purpose flour
2 tablespoons of chocolate
1 glass of water
½ teaspoon salt
1 tablespoon sugar
½ cup unsalted butter
For cake cream:
2 cups of milk
6 egg yolks
½ cup sugar
½ cup all-purpose flour
5 ounces semi-sweet plain chocolate, dig small pieces
½ cup topping
½ teaspoon vanilla
Prepare the cake cream:
1.Mix egg yolks with sugar and vanilla.
2.Boil milk. As soon because the milk starts to boil, take a touch hot milk (like ½ cup) and increase the ingredient mixture, stirring quickly.
3.Add flour to the mixture, then add the milk to a boil. Stir for a couple of minutes, remove from heat, immediately add chocolate and blend well.
4.If you would like you'll make half chocolate, half vanilla, then you simply need half the quantity of chocolate. Let it cool, then chill within the refrigerator, while making the dough. Once cool, add the topping .
For the cake:
5.Preheat oven to 425 F.
6.Boil water, butter, salt and sugar, then remove from heat, add the flour that has been mixed with chocolate and blend well.
7.Return to heat and cook for one minute. Remove from heat again and add 4 eggs one by one, working quickly employing a hand mixer.
8.Transfer the mixture to a pastry bag and place the puffs about 3 inches in diameter (or whatever size you prefer), and a couple of inches apart on an outsized baking sheet lined with parchment paper. Bake for 30-40 minutes, remove from heat, cut about the highest third of every puff, and return to the oven for 5-10 minutes to dry. Let it cool and fill with cream.
9.Garnish with granulated sugar or maybe drizzle chocolate.