Chocolate Cream Puffs

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Chocolate cream puffs
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Here is a video of how to make Chocolate Cream Puffs, please find the recipe and link to a word document for the recipe and methods down below. Like, share, subscribe it really helps.

RECIPE:
Chocolate pasty cream
185ml milk
12g unsalted butter
2 egg yolks (23g)
40g sugar
10g plain flour
12g cornflour
50g dark chocolate
70ml whipping cream

Chocolate craquelin
35g room-temp unsalted butter
35g plain flour
40g caster sugar
6g cocoa powder

Choux pastry
85ml milk
35g unsalted butter
A pinch of salt
50g flour
70g eggs (2 eggs)

Chocolate Glaze
80g dark chocolate
15ml water
65ml cream
50g glucose syrup

Chocolate pastry cream
- Chop finely the dark chocolate and leave aside
- In a saucepan bring the milk and butter to a light simmer (heat until butter melts), then remove from heat.
- In a bowl, whisk the egg yolks and sugar until it becomes pale and thick, add the flour and cornflour, whisk.
- Slowly tip the hot milk into the egg mixture, whisking well to avoid it scrambling.
- Put the whole mixture back to the saucepan and whisking continuously on a medium low heat until it thickens and boil. Remove immediately
- Pour in the chopped dark chocolate to hot pastry cream and mix.
- Transfer to a clean bowl, wrap and chill for an hour or until completely cooled.
- Whip fresh cream until firm peaks, whisk the set pastry cream to loosen. Fold and mix whipped cream and chilled pastry cream till combined.
- Transfer to piping bag and chill in fridge until needed.

Chocolate craquelin
- Combine room-temp butter, flour, sugar, and cocoa powder in a bowl. Mix with spatula to form a dough and Is well combined. Smear it to a smooth consistency. Refrigerate for 15 minutes.
- Transfer craquelin dough to floured sheets of parchment paper and roll out thin enough with a rolling pin.
Choux pastry
- Pre-heat oven to 180°C
- In a saucepan heat milk, butter and salt till butter is melted on a medium heat. Once heated, pour in the flour, and mix with wooden spoon until forms a dough
- Lower heat to medium low heat and stir dough to ‘dry out’, check for a film on the bottom of the saucepan to tell if it is ready.
- Take off the heat and let cool to the touch
- Whisk eggs and slowly add 1/3 at a time to the cooled choux dough, mixing until combined before you add the other 1/3.
- *DO NOT ADD ALL THE EGG, CHECK FOR CONSISTENCY AND ADJUST ACCORDINGLY*
- Once combined, check consistency by scooping choux pastry and letting it drop to form a ‘V’, if too stiff add a bit more egg.
- Transfer to piping bag with size 10 piping nozzle or big round nozzle.
- Pipe choux pastry 5cm across on lined baking tray
- Use cutter to cut 5cm rounds of the rolled craquelin. Place on top of each piped choux pastry.
- Bake for 35 minutes, only slightly open the door after 20 minutes of baking briefly to vent steam. DO NOT OPEN IT TOO WIDE. Bake till golden brown and risen
Chocolate Glaze
- Chop finely chocolate and put in bowl.
- In a saucepan heat cream, glucose, and water until simmering. Pour over chocolate and mix to combine glaze.
- Leave to cool but still fluid enough to dip the cream puffs.
Assembly
- Make small cuts/holes on the underside of the baked cream puffs, fill with pastry cream until it slightly leaks out and feels heavy.
- Dip/spoon/drizzle the cream puffs with the chocolate glaze
- Serve and enjoy: )