inthekitchen
from the dough.
7. While the dough is beating,
add the previously cracked eggs
one at a time. Depending on
how long you cooked your initial
dough, you might not need to
add all the eggs. Your dough
will be ready when you have a
creamy yet elastic consistency.
8. Transfer finished dough to a
piping bag fitted with a 14 mm
round pipping tip.
9. Pipe out 6 cm wide rounds,
leaving 2-3 cm in between
them. Bake for 30-45 minutes.
Do not open oven door during
baking to avoid the cream
puffs from collapsing.
Caramel Chocolate Cream Puff
Ready-made salted caramel sauce adds a hidden pop of rich
sweetness to bittersweet cocoa. For the chocolate swan cream puff
on the cover, use same recipe. See method on ciaowinnipeg.com.
INGREDIENTS
Chocolate Choux Pastry
2/3 cup milk
2/3 cup water
1/2 tsp salt
1/2 tsp granulated sugar
1/3 cup + 2 Tbsp butter
2/3 cup all purpose flour
1/4 cup cocoa powder
4 eggs, room temperature
Chocolate Cream
1/2 cup cocoa powder
1/2 cup icing sugar
3 cups heavy whipping
cream, chilled
jar of salted caramel
METHOD
Chocolate Choux Pastry
1. Preheat oven to 375ºF and
line a baking tray with
16
ciao! / apr/may / two thousand twenty
parchment paper or with a
silicone baking mat.
2. Sift flour and cocoa powder
together in a bowl and set aside.
3. Crack your eggs into another
separate bowl and set aside.
4. Combine milk, water, salt, sugar
and butter in a saucepan and
bring to a boil. Once the mixture
is boiling, remove from heat.
5. Add the flour mixture all
at once and stir it in with a
wooden spoon. Return the
saucepan to the heat, and on
medium-low heat, continue to
stir for around 2 minutes until
it all comes together.
6. Remove from heat and
transfer the batter to the bowl
of a stand mixer equipped with
a paddle attachment. Beat on
low to release any extra heat
Chocolate Cream
1. Sift together icing sugar and
cocoa in a bowl. Set aside.
2. Using a stand mixer or hand
mixer with whisk attachment,
whip up the cold cream past the
bubbly stage. When it starts
to thicken, slowly add cocoa
mixture to the cream, turning
the machine off while adding.
3. When cream becomes a
thicker consistency, transfer to
a piping bag equipped with a
star tip and place in refrigerator
until ready to use.
Assembly
1. With a serrated knife, cut off
top third of puff horizontally.
2. While holding the piping
bag vertically, pipe a circle of
chocolate cream on the bottom
part of the choux. Layer 2 more
circles on top to create a hollow
structure of cream.
3. Pipe some caramel into the
centre, filling the cavity.
4. Place the top part of choux
on the cream. Pipe a rosette of
the same chocolate cream on
the top for decoration.
Keep chilled until served.
Yield 10 cream puffs