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Bitter Sweet Cocoa Shortbread Cream Puffs
Bitter Sweet Cocoa Shortbread Cream Puffs

Before you jump to Bitter Sweet Cocoa Shortbread Cream Puffs recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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If you want to see results, it is definitely not essential to drastically modify your eating habits. Even more important than wholly changing your diet is just substituting healthy eating choices whenever possible. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than you did. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

To sum up, it is easy to start making healthy eating a part of your daily lifestyle.

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 do that.

The ingredients needed to make Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. Take Cocoa choux pastry shell:
  2. Provide 40 grams Salted butter
  3. Get 100 ml Hot water
  4. Provide 1 pinch Sugar
  5. Provide 50 grams White flour
  6. You need 10 grams Cocoa powder (unsweetened)
  7. Get 2 1/2 3 Egg (large)
  8. Take Cocoa shortbread:
  9. Prepare 50 grams Butter
  10. Take 30 grams Sugar
  11. Prepare 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
  12. Take 80 grams Flour
  13. Get 20 grams Cocoa powder (unsweetened)
  14. Prepare Crème Diplomat:
  15. You need 2 Egg yolk
  16. Prepare 50 grams Sugar
  17. Provide 25 grams Plain flour
  18. Get 250 ml Milk
  19. Provide 1 dash Vanilla oil
  20. Take 100 ml Heavy cream (whipped)
Steps to make Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.
  7. 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.
  8. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done.
  13. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.

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