Friday, July 12 2024

Cream puffs with chocolate cream , a mouth-watering recipe that you can prepare at home and the result will have nothing to envy to pastry puffs.

To prepare this small pastry classic you will have to make the basic recipe for cream puffs, that is, choux pastry, but rest assured, with my proven recipe you will be on the safe side.


Perfect to enjoy as a dessert at the end of a meal, for a snack, loved by all especially by children.

 

 

 

 

 

 

 

Makes: about 35 chocolate cream puffs

Ingredients for choux pastry:

  • 1 cup of water
  • 1/3 cup of butter
  • a pinch of salt
  • 1 tsp of granulated sugar
  • 1 tbsp of vanilla extract
  • 1 1/2 cups of all purpose flour
  • 4 eggs

 

For the filling:

  • Chocolate cream

 

For the glaze:

  • 2 cups of dark chocolate melted in a bain-marie

 

 

METHOD

We put the water, butter, salt, vanilla extract and sugar in a saucepan.

We bring to a boil, turn off the heat and pour in the flour all at once, put back on the heat and stir vigorously until the mixture comes away from the sides of the saucepan.

At this point we remove from the heat and add the eggs one at a time.

 

When the mixture is smooth and homogeneous we are going to put it in a sac à poche.

 

On a baking sheet where we have previously placed baking paper, we are going to form walnut-sized balls for the cream puffs while for the éclairs we form sticks about 4 inches long.

We bake in a preheated, ventilated oven for 20 minutes at 350 F then lower to 330 F for another 10 minutes without ever opening the oven.

Once baked we let cool inside the oven turned off with the door half closed.

 

Once cool we fill with chocolate cream and dip the surface in chocolate melted in a bain-marie.

 

 

 

 

 

 

CHOCOLATE CREAM RECIPE

Makes about 35 cream puffs

INGREDIENTS:

  • 2 cups of hot milk
  • 4 egg yolks
  • 3/4 cup of granulated sugar
  • 1/4 cup of all purpose flour (or cornstarch)
  • 7 tbsp of cocoa powder

 

METHOD

In a saucepan we put the yolks, sugar, cocoa and flour.

Gradually add the previously heated milk.

We put on the heat and stir the mixture with a whisk continuously.

When the cream is thick, we turn off the heat, pour it into a bowl and immediately cover it with clingfilm so that the annoying crust does not form.

Let it cool.

Facebook Comments Box
Previous

GRANDMA'S LIMONCELLO, RICOTTA & ALMOND CAKE

Next

ITALIAN CHOCOLATE CUSTARD (CREMA PASTICCERA AL CIOCCOLATO)

2 comments

  1. I’m excited to join this group. Always looking for authentic Italian recipes and methods.

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also