Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bitter sweet cocoa shortbread cream puffs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Shortbread Tarts filled with Cream Recipe & Video. The shortbread tarts are filled with a No-bake cheesecake filling, made with cream cheese, sweetened condensed milk, freshly squeezed lemon juice and zest, and pure vanilla Its consistency is thick and sticky (like honey) and it is very sweet tasting. Creme Patissiere or Pastry cream is used as a filling for eclairs, cream puffs, boston cream pie, napoleons, cupcakes and cakes Try this sweet pastry cream filling with my Fruit Tart Recipe with Shortbread Crust!
Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Bitter Sweet Cocoa Shortbread Cream Puffs is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Prepare Cocoa choux pastry shell:
- Prepare 40 grams Salted butter
- Make ready 100 ml Hot water
- Get 1 pinch Sugar
- Make ready 50 grams White flour
- Take 10 grams Cocoa powder (unsweetened)
- Prepare 2 1/2 3 Egg (large)
- Get Cocoa shortbread:
- Get 50 grams Butter
- Prepare 30 grams Sugar
- Make ready 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
- Get 80 grams Flour
- Take 20 grams Cocoa powder (unsweetened)
- Take Crème Diplomat:
- Get 2 Egg yolk
- Prepare 50 grams Sugar
- Get 25 grams Plain flour
- Get 250 ml Milk
- Make ready 1 dash Vanilla oil
- Prepare 100 ml Heavy cream (whipped)
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Steps to make Bitter Sweet Cocoa Shortbread Cream Puffs:
- 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.
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