Bitter Sweet Cocoa Shortbread Cream Puffs

Name: How to cook Bitter Sweet Cocoa Shortbread Cream Puffs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Bitter Sweet Cocoa Shortbread Cream Puffs

Make a dessert with bitter sweet cocoa.

Ingredient

Food ration :

25 servings

40 grams

less than 1 tablespoon Egg (the leftover from the choux pastry shell)

80 grams

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 6

Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.

* Step 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.

* Step 8

Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes.

* Step 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.