How to Prepare Quick Bitter Sweet Cocoa Shortbread Cream Puffs

How to Prepare Quick Bitter Sweet Cocoa Shortbread Cream Puffs

date: 2020-06-18T02:31:02.013Z
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: Ophelia Morris
ratingvalue: 4.5
reviewcount: 2248
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: 125 calories
recipecuisine: American
preptime: "PT31M"
cooktime: "PT30M"
recipeyield: "3"
recipecategory: Dessert

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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)

Hello everybody, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, bitter sweet cocoa shortbread cream puffs. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.



Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They're nice and they look wonderful. Bitter Sweet Cocoa Shortbread Cream Puffs is something that I've loved my whole life.


To begin with this recipe, we must prepare a few ingredients. You can cook bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you can achieve it.



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

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





##### 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.



So that is going to wrap it up with this exceptional food bitter sweet cocoa shortbread cream puffs recipe. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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