Bitter Sweet Cocoa Shortbread Cream Puffs
Bitter Sweet Cocoa Shortbread Cream Puffs

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, bitter sweet cocoa shortbread cream puffs. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Bitter Sweet Cocoa Shortbread Cream Puffs is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. Prepare Cocoa choux pastry shell:
  2. Prepare 40 grams Salted butter
  3. Prepare 100 ml Hot water
  4. Take 1 pinch Sugar
  5. Get 50 grams White flour
  6. Take 10 grams Cocoa powder (unsweetened)
  7. Get 2 1/2 3 Egg (large)
  8. Make ready Cocoa shortbread:
  9. Prepare 50 grams Butter
  10. Get 30 grams Sugar
  11. Take 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
  12. Take 80 grams Flour
  13. Get 20 grams Cocoa powder (unsweetened)
  14. Make ready Crème Diplomat:
  15. Take 2 Egg yolk
  16. Get 50 grams Sugar
  17. Take 25 grams Plain flour
  18. Take 250 ml Milk
  19. Make ready 1 dash Vanilla oil
  20. Prepare 100 ml Heavy cream (whipped)
Steps to make Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.
  7. 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.
  8. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done.
  13. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.

So that is going to wrap this up for this special food bitter sweet cocoa shortbread cream puffs recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!