Cream Puffs w/Chocolate Cream
Source of Recipe
from cooking .com
Recipe Introduction
The best cream puffs bake into perfect hollow balls
ideal for filling with custard or whipped cream. The
dough should be the consistency of thick mayonnaise.
If it is too thick, add another egg yolk to achieve the
correct consistency. If you like, substitute pastry
cream for the chocolate cream, and/or drizzle chocolate
sauce over the puffs just before serving.
List of Ingredients
Cream Puffs w/Chocolate Cream
for the cream/pastry puffs:
1 cup water
5 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup sifted all-purpose flour
5 eggs
for the chocolate cream or pastry cream:
13 ounces semisweet chocolate, finely chopped
2 cups heavy cream
1/4 cup sugar
Preheat an oven to 400 degrees. Butter and flour a
large baking sheet.
for the cream/pastry puffs:
In a saucepan, combine the water, butter, salt and
the 1/2 teaspoon sugar and bring to a boil. As soon
as it boils, remove the pan from the heat and add the
flour all at once. Using a rubber spatula or a wooden
spoon, briskly beat in the flour. Place the saucepan
over high heat and continue beating briskly for 2
minutes. Remove from the heat again and scrape the
contents of the pan into a large bowl. Add 4 of the
eggs, one at a time, beating vigorously after each
addition until smooth.
Place the dough in a pastry (piping) bag with a
1/2 inch plain tip. Pipe mounds about 2 inches in
diameter and 3 inches apart onto the prepared baking
sheet.
You should have 16 - 20 mounds in all.
In a small bowl, beat the remaining egg until well
blended. Using a pastry brush, lightly brush each
mound with the egg.
Bake until the puffs are golden brown, about 30 minutes.
Transfer the puffs to a rack and let cool completely,
about 30 minutes.
When the puffs are cool, slice off the top 1/3 of
each puff. Set the bottoms and tops aside.
for the chocolate cream:
Place the chocolate in the top pan of a double boiler
or in a heatproof bowl over (not touching) barely
simmering water in a pan. Stir just until the chocolate
melts, then remove from the heat.
Pour the cream into a bowl. Using an electric mixer
set on high speed, beat until soft peaks form. Add
the sugar and beat until stiff peaks form, approximately
about 20 seconds.
Pour all of the melted chocolate into the whipped
cream as quickly as possible, and continue to mix on
high speed until evenly combined, about 1 minute.
Place the chocolate cream in a clean pastry (piping)
bag fitted with a 1/2 inch plain tip. Pipe the cream
into the bottoms of the cooled puffs so a little bit of
the cream is exposed between the crusts. Replace the
tops on the filled bottoms and serve immediately.
Serves 4 - 6.
Nutritional info per serving:
Calories:1004 Fat:67g Carbohydrates:94g
Cholesterol:460mg Sodium:233mg Protein:17g
Fiber:4g % Cal. from Fat:60% % Cal. from Carbs:37% Recipe
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