Triple Chocolate Cream Puffs

Name: Triple Chocolate Cream Puffs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams bittersweet chocolate, finely chopped; 118 milliliters bread flour; 3 Tbsps cocoa powder; 2 Tbsps cornstarch; 4 larges egg yolks; 3 larges eggs, cold; 1 Tbsp granulated sugar; 118 milliliters heavy cream; 0 teaspoons salt; 5 Tbsps unsalted butter; 1 teaspoon pure vanilla extract; 118 milliliters water; 473 milliliters whole milk

You can never have too many side dish recipes, so give Triple Chocolate Cream Puffs a try. One portion of this dish contains approximately 8g of protein, 23g of fat, and a total of 310 calories. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of salt, bread flour, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 3 hours.

Instructions

In medium saucepan, heat milk and 3 tablespoons sugar over medium heat until simmering. In medium bowl, whisk remaining sugar, cocoa, cornstarch, and salt.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk in egg yolks.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Whisk half of heated milk mixture into egg mixture, and then return entire mixture to saucepan. Continue to cook, stirring constantly, until mixture just comes to boil.

Ingredients you will need

Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Remove from heat and whisk in chocolate, butter, and vanilla. Cover and chill until set, about 3 hours.

Ingredients you will need

Chocolate

Vanilla

Butter

Equipment you will use

Whisk

While the pastry cream is chilling, make the pate a choux shells. Adjust oven rack to middle position and heat oven to 425°F. Line baking sheet with parchment paper.

Ingredients you will need

Pastry Cream

Pasta Shells

Pate

Equipment you will use

Baking Paper

Baking Sheet

Oven

In medium saucepan, heat water, butter, sugar, and salt over medium heat until simmering. Quickly add flour and with wooden spoon, quickly stir until mixture comes together and pulls away from the sides of pan. Continue to cook and stir for about 1 minute more (a film will develop on the bottom of the pan).

Ingredients you will need

Butter

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Remove pan from heat and let cool for about 3 minutes, stirring frequently to release steam from the choux paste.

Equipment you will use

Frying Pan

Vigorously whisk in first egg until completely incorporated.

Ingredients you will need

Egg

Equipment you will use

Whisk

Whisk in remaining eggs, one at a time, until paste is smooth. With a wooden spoon, stir in cocoa until smooth.

Ingredients you will need

Cocoa Powder

Egg

Equipment you will use

Wooden Spoon

Whisk

Using two soup spoons, drop 8 equal portioned mounds of choux paste onto prepared pan, spacing evenly, and no less than 2 inches apart.

Ingredients you will need

Mounds Bar

Soup

Equipment you will use

Frying Pan

Bake until completely puffed, 15 to 20 minutes. Reduce heat to 375°F and continue to bake until shells are firm, about 15 minutes more.

Ingredients you will need

Pasta Shells

Equipment you will use

Oven

Remove pan from oven and using a small knife, carefully make a small slit in the side of each puff. Turn oven heat off. Return pan to oven with the door propped open with a wooden spoon, and let puffs dry out, about 25 minutes.

Equipment you will use

Wooden Spoon

Knife

Oven

Frying Pan

Let puffs cool completely before filling.

Using a sharp or serrated knife, slice off the top 1/3 of each shell. If necessary, remove any dough from inside so that the shell if fairly hollow. Spoon pastry cream into shells and place the top piece back on top.

Ingredients you will need

Pastry Cream

Pasta Shells

Dough