Chocolate-Filled Cream Puffs

Name: Chocolate-Filled Cream Puffs
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 36
Cuisine: Global
Ingredients: 5 Tbsps baking cocoa; 1 Tbsp butter; 36 servings Hot fudge ice cream topping and citrus sugar, white chocolate shavings or confectioners sugar, optional; 3 Tbsps cornstarch; 2 egg yolks, lightly beaten; 4 eggs; 125 grams all-purpose flour; 472 milliliters 2% milk; 1 teaspoons salt; 150 grams sugar; 1 teaspoon vanilla extract; 237 milliliters water

The recipe Chocolate-Filled Cream Puffs can be made in around 1 hour and 5 minutes. This hor d'oeuvre has 56 calories, 2g of protein, and 2g of fat per serving. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, eggs, confectioners' sugar, and a few other things to make it today.

Instructions

In a large saucepan, bring water and butter to a boil.

Ingredients you will need

Butter

Water

Equipment you will use

Sauce Pan

Add flour all at once and stir until a smooth ball forms.

Ingredients you will need

All Purpose Flour

Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Ingredients you will need

Egg

Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets.

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Baking Sheet

Bake at 400° for 20-25 minutes or until golden brown.

Equipment you will use

Oven

Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze in airtight containers for up to 2 months.

Ingredients you will need

Dough

To use frozen cream puffs: Thaw at room temperature for 10 minutes.

Ingredients you will need

Cream

Place cream puffs on a baking sheet.

Ingredients you will need

Cream

Equipment you will use

Baking Sheet

Bake at 375° for 3-4 minutes or until crisp.

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Oven

For filling,in a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat. Gently stir in butter and vanilla. Cover with waxed paper or plastic wrap. Cool for 15 minutes, without stirring.

Ingredients you will need

Vanilla

Butter

Wrap

Equipment you will use

Plastic Wrap

To serve, spoon chocolate cream filling into cream puffs; replace tops. Top with warmed hot fudge sauce and citrus sugar, white chocolate shavings or confectioners' sugar if desired.

Ingredients you will need

Powdered Sugar

Chocolate Shavings

Hot Fudge Sauce

Chocolate

Cream

Sugar

Equipment

Ingredients

Servings:

5Tbsps

baking cocoa 1Tbsp

butter 36servings

Hot fudge ice cream topping and citrus sugar, white chocolate shavings or confectioners' sugar, optional 3Tbsps

cornstarch 2

egg yolks, lightly beaten 4

eggs 125grams

all-purpose flour 472milliliters

2% milk 1teaspoons

salt 150grams

sugar 1teaspoon

vanilla extract 237milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.