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We hope you got insight from reading it, now let’s go back to bitter sweet cocoa shortbread cream puffs recipe. You can cook bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to prepare Bitter Sweet Cocoa Shortbread Cream Puffs:
- Use of Cocoa choux pastry shell:.
- You need 40 grams of Salted butter.
- Provide 100 ml of Hot water.
- Get 1 pinch of Sugar.
- Prepare 50 grams of White flour.
- Take 10 grams of Cocoa powder (unsweetened).
- Take 2 1/2 of 3 Egg (large).
- You need of Cocoa shortbread:.
- Use 50 grams of Butter.
- Get 30 grams of Sugar.
- Prepare 1 dash of less than 1 tablespoon Egg (the leftover from the choux pastry shell).
- Take 80 grams of Flour.
- Get 20 grams of Cocoa powder (unsweetened).
- Get of Crème Diplomat:.
- Use 2 of Egg yolk.
- Use 50 grams of Sugar.
- Get 25 grams of Plain flour.
- Get 250 ml of Milk.
- Prepare 1 dash of Vanilla oil.
- Get 100 ml of 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..
Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. Cocoa powder and chocolate come from the same pod but don't work the same way. [Photograph: Vicky Wasik]. The butter and sugar are happily The cookie made with cocoa powder was much darker and tasted more chocolatey, while the cookie made with unsweetened chocolate came out. Chocolate Shortbreads take a buttery rich round of shortbread and covers it with a shiny dark Let's face it, a good shortbread is all about the butter and these Chocolate Shortbreads are no different. The chocolate color and flavor of this shortbread comes from cocoa powder.
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