Steps to Make Quick Bitter Sweet Cocoa Shortbread Cream Puffs

Steps to Make Quick Bitter Sweet Cocoa Shortbread Cream Puffs

date: 2020-07-10T19:39:19.583Z
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: Inez Sherman
ratingvalue: 4.6
reviewcount: 10499
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: 146 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT34M"
recipeyield: "2"
recipecategory: Dinner

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

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, bitter sweet cocoa shortbread cream puffs. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Bitter Sweet Cocoa Shortbread Cream Puffs. Make a dessert with bitter sweet cocoa. The number of the eggs used in the choux pastry dough depends on the size of the eggs. Once the custard cream is done, cool it off as. (If an indentation puffs up during baking, re-press with the end of a wooden spoon.) Transfer to a wire rack; cool.

Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look wonderful. Bitter Sweet Cocoa Shortbread Cream Puffs is something which I have loved my whole life.


To begin with this recipe, we must prepare a few ingredients. You can have bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you can achieve 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. Make ready 100 ml Hot water 1. Make ready 1 pinch Sugar 1. Take 50 grams White flour 1. Take 10 grams Cocoa powder (unsweetened) 1. Take 2 1/2 3 Egg (large) 1. Get Cocoa shortbread: 1. Get 50 grams Butter 1. Get 30 grams Sugar 1. Make ready 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell) 1. Make ready 80 grams Flour 1. Get 20 grams Cocoa powder (unsweetened) 1. Prepare Crème Diplomat: 1. Take 2 Egg yolk 1. Make ready 50 grams Sugar 1. Get 25 grams Plain flour 1. Get 250 ml Milk 1. Make ready 1 dash Vanilla oil 1. Make ready 100 ml Heavy cream (whipped)

This recipe yields an incredibly rich and creamy milk chocolate pastry cream (or crème pâtissière) that turns all your pastries, cakes and tarts into best-sellers. Over time the leavening was lost and exchanged for butter, making it an expensive fancy treat that was only bought for celebrations such as. Mocha Pastry Cream - Instead of the vanilla (or in addition to the vanilla) - add ½ tsp of instant coffee granules. Allow the instant coffee to dissolve in the milk and then proceed with the recipe.



##### 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. 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.

Mocha Pastry Cream - Instead of the vanilla (or in addition to the vanilla) - add ½ tsp of instant coffee granules. Allow the instant coffee to dissolve in the milk and then proceed with the recipe. Bourbon Chocolate Pastry Cream - Use ¼ cup less of the milk/half and half for the custard. Please call Bittersweet to order your next special occasion cake, a sensational dinner party dessert or a gift tin chock full of homemade sweets. All of our delicious bakery treats are made with real butter, milk and cream.

So that's going to wrap this up for this special food bitter sweet cocoa shortbread cream puffs recipe. Thanks so much for your time. I'm sure that you can 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. Thanks again for reading. Go on get cooking!
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