Easiest Way to Prepare Ultimate Bitter Sweet Cocoa Shortbread Cream
Puffs

Easiest Way to Prepare Ultimate Bitter Sweet Cocoa Shortbread Cream Puffs

date: 2020-07-22T21:51:47.236Z
image: https://img-global.cpcdn.com/recipes/6464696858181632/751x532cq70/bitter-sweet-cocoa-shortbread-cream-puffs-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6464696858181632/751x532cq70/bitter-sweet-cocoa-shortbread-cream-puffs-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6464696858181632/751x532cq70/bitter-sweet-cocoa-shortbread-cream-puffs-recipe-main-photo.jpg
author: Myra Garcia
ratingvalue: 4.4
reviewcount: 24838
recipeingredient:
- " Cocoa choux pastry shell" - "40 grams Salted butter" - "100 ml Hot water" - "1 pinch Sugar" - "50 grams White flour" - "10 grams Cocoa powder unsweetened" - "2 1/2 3 Egg large" - " Cocoa shortbread" - "50 grams Butter" - "30 grams Sugar" - "1 dash less than 1 tablespoon Egg the leftover from the choux pastry shell" - "80 grams Flour" - "20 grams Cocoa powder unsweetened" - " Crme Diplomat" - "2 Egg yolk" - "50 grams Sugar" - "25 grams Plain flour" - "250 ml Milk" - "1 dash Vanilla oil" - "100 ml Heavy cream whipped"
recipeinstructions:
- "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." - "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." - "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." - "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." - "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." - "Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles." - "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." - "Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes." - "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." - "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." - "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." - "Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done." - "Cool off the choux pastry shells, make a slit in the middle and add a lot of cream."
categories:
- Recipe
tags:
- bitter - sweet - cocoa
katakunci: bitter sweet cocoa
nutrition: 270 calories
recipecuisine: American
preptime: "PT35M"
cooktime: "PT43M"
recipeyield: "2"
recipecategory: Lunch

---


![Bitter Sweet Cocoa Shortbread Cream Puffs](https://img-global.cpcdn.com/recipes/6464696858181632/751x532cq70/bitter-sweet-cocoa-shortbread-cream-puffs-recipe-main-photo.jpg)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, bitter sweet cocoa shortbread cream puffs. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Homemade Cocoa Puffs - Appliances Reviewed. Retro Cocoa Puffs cereal box at Target. Midtown Atlanta, Georgia. · Take a sweet delicious stroll down memory lane with a crispy crunchy guilt-free cereal that will make you cuckoo for low carb cocoa puffs! General Mills continues to kill it with the new cereals.

Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Bitter Sweet Cocoa Shortbread Cream Puffs is something that I've loved my entire life. They are nice and they look wonderful.


To get started with this recipe, we have to first prepare a few ingredients. You can have bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you cook that.



##### The ingredients needed to make Bitter Sweet Cocoa Shortbread Cream Puffs:

1. Get Cocoa choux pastry shell: 1. Take 40 grams Salted butter 1. Take 100 ml Hot water 1. Prepare 1 pinch Sugar 1. Take 50 grams White flour 1. Prepare 10 grams Cocoa powder (unsweetened) 1. Make ready 2 1/2 3 Egg (large) 1. Take Cocoa shortbread: 1. Get 50 grams Butter 1. Prepare 30 grams Sugar 1. Get 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell) 1. Get 80 grams Flour 1. Take 20 grams Cocoa powder (unsweetened) 1. Prepare Crème Diplomat: 1. Prepare 2 Egg yolk 1. Get 50 grams Sugar 1. Make ready 25 grams Plain flour 1. Make ready 250 ml Milk 1. Take 1 dash Vanilla oil 1. Make ready 100 ml Heavy cream (whipped)

Cocoa Puffs® is a chocolate flavoured puffed breakfast cereal made with whole grains. A delicious chocolate - flavored puffed grain breakfast cereal with an irresistable taste that drives you cuckoo! it provides your kids the essential nutrients they need for an active day. A wide variety of chocolate shortbread cookie options are available to you, such as taste, baking process, and texture. Cocoa powder is usually not high-quality because there is much more profit in the bar chocolate industry But a high-quality cocoa powder need not necessarily taste excessively sharp and bitter.



##### Instructions 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles. 1. 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. 1. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes. 1. 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. 1. 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. 1. 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. 1. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done. 1. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.

A wide variety of chocolate shortbread cookie options are available to you, such as taste, baking process, and texture. Cocoa powder is usually not high-quality because there is much more profit in the bar chocolate industry But a high-quality cocoa powder need not necessarily taste excessively sharp and bitter. The shortbread isn't just shortbread, it's brown butter shortbread with lots of vanilla beans. The layers aren't just regular layers. There are actually lots of "layers" piled in that bowl, but they consist of fruit and crumbs and mini dollops of cream and berry sauce. bitter sweet cocoa chocolate cream flavor ice cream texture layer melted on wafer background pattern wallpaper. vector illustration. punchy creative pastels and minimalism background with copy space.

So that's going to wrap it up with this exceptional food bitter sweet cocoa shortbread cream puffs recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
Previous Post
Next Post

post written by:

0 Comments: