CHOCOLATE CHOUX AU CRAQUELIN (CHOCOLATE CREAM PUFFS)

recipe

I N G R E D I EN T S

Butter (unsalted) 110g

Caster sugar 50g

All-purpose flour 1 cup

Cocoa powder 8g

Water ½ cup

Sugar 2 tbs or to taste

Salt 1 pinch

All-purpose flour (sifted) 70g

Eggs 2

Milk 200ml

Custard powder 2 tbs

Water 2-3 tbs

Whipping cream 100ml

Melted chocolate

D I R E C T I O N S

* In a bowl, add butter, caster sugar and mix well.

* On a bowl, place sifter, add all-purpose flour, cocoa powder and sift together then mix until well combined.

* On a butter paper, add and spread, cover with another butter paper and roll it out 1-2mm thick sheet with the help of a rolling pin and freeze for 30 minutes or until use.

* In a saucepan, add water, butter, sugar and salt. Turn on the flame, mix well and bring it to boil.

* Turn off the flame, add all-purpose flour and mix until well combined.

* Turn on the flame and cook on low flame for a minute. Transfer choux dough to a separate bowl and let it cool at room temperature.

* Add eggs one by one and beat on low speed until well combined and transfer to a piping bag with a round nozzle.

* On baking tray, place silicon mat, dip cookie cutter on cocoa powder and mark 5cm circles on it. Pipe mounds of choux dough on silicon mat.

* Take out chocolate craquelin from freezer, remove baking paper and cut into circles (5cm) with the help of cookie cutter.

* Transfer craquelin rounds on choux pastry and bake in preheated oven at 190C for 35 minutes (on both grills). Let them cool at room temperature (makes 15).

* In a saucepan, add milk, sugar, mix well and bring it to boil.

* In a bowl, add custard powder, water and mix well. Now add dissolved custard powder in milk, mix well and cook until it thickens.

* Remove from heat and let it cool completely while whisking.

* In a bowl, add whipping cream and beat well until soft peaks form. Add prepared custard and beat until well combined.

* Transfer to a piping bag with filling nozzle and refrigerate until chilled.

* Insert tip of custard cream filled bag into hole in each choux and begin piping with steady pressure until filled. Drizzle melted chocolate and serve!

Courtesy: Food Fusion Recipe by Khadija