Chocolate Cream Puffs
Chocolate Cream Puffs are an irresistible dessert featuring golden choux pastry shells filled with rich, velvety chocolate cream and topped with chocolate drizzle. Perfect for special occasions or a decadent treat.
Chocolate Cream Puffs are a delightful indulgence featuring a crisp, golden pastry shell filled with rich, velvety chocolate cream. These elegant treats combine the perfect balance of light, airy choux pastry and a smooth, luscious chocolate filling, making them irresistible for any dessert lover. Topped with a delicate drizzle of chocolate and a dusting of powdered sugar, these cream puffs are not only visually stunning but also incredibly satisfying. Perfect for special occasions, afternoon tea, or as a decadent treat to share with loved ones, Chocolate Cream Puffs are a timeless dessert that will leave everyone craving more.
Ingredients
- 90g water
- 50g rice bran oil or thick white sesame oil
- 1g salt
- 50g cake flour
- 5g cocoa powder
- 2 large whole eggs
- 1 pie crust (11 x 18 cm)
- 200g milk
- 1 whole egg
- 30g sugar
- 15g cake flour
- 50g sweet chocolate
- 100ml heavy cream
- 10g sugar
Nutritional Information
- Calories: 280
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Sugar: 12g
- Fiber: 1g
- Sodium: 120mg
- Cholesterol: 80mg
Directions
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In a pan, combine 90g of water, 50g of rice bran oil (or thick white sesame oil), and 1g of salt. Heat the mixture until well combined. Add 50g of cake flour and 5g of cocoa powder, stirring continuously until smooth. Once incorporated, add 2 large whole eggs, mixing thoroughly until the batter is smooth and glossy.
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Take the pie crust (11 x 18 cm) and cut it into four equal pieces. Spread the prepared cocoa mixture evenly over the pie crust pieces. Bake them in the oven until cooked through and slightly puffed. Once done, let them cool briefly and then cut each piece in half horizontally.
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In a saucepan, heat 200g of milk over low heat. Whisk in 1 whole egg, 30g of sugar, and 15g of cake flour. Continue to cook while stirring until the mixture thickens to a creamy consistency. Add 50g of sweet chocolate and stir until melted and smooth. Mix in 100ml of heavy cream and 10g of sugar.
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Pour the prepared chocolate cream filling into the baked pie crusts with the help of a piping bag or spatula. Allow the filled cakes to cool completely before serving.
