This classic French cream puff with a twist comes from our friends at BakersWorld who, among other things, has baked for Archbishop Nicholas Chia!
This recipe makes 15-20 cream puffs using Kennedy and Wilson’s Dark 70% Cooking Couverture.
- Water 250g
- Salt 1g
- Sugar 1g
- Butter 100g
- Flour 190g
- Eggs 6
- Cocoa Powder 35g
- Preheat oven to 225°C
- Heat water, butter, sugar, and salt over medium heat until simmering. Quickly add flour and quickly stir until mixture comes together and pulls away from the sides of pan.
- Continue to cook and stir for about 1 minute more (a film will develop on the bottom of the pan).
- Remove pan from heat and let cool for about 3 minutes, stirring frequently to release steam from the choux paste.
- In a mixture, beat in the eggs, one at a time, until paste is smooth. With a wooden spoon, stir in cocoa until smooth.
- Pipe with a plain piping tip to a 7cm disc ( make sure they are 5cm apart )
- Flour 50g
- Butter 50g
- Sugar 50g
- Cocoa Powder 7g
- Combine all the ingredients and mixture to form a dough
- Roll out the dough to 3mm thickness
- Cut a circle with a round cookie cutter 5.5cm diameter
- Place this circle on the top of the choux disc
- Bake until completely puffed, 15 to 20 minutes. Reduce heat to 190°C and continue to bake until shells are firm, about 15 minutes more.
- Remove pan from oven and using a small knife, carefully make a small slit in the top of each puff. Turn oven heat off. Return pan to oven with the door propped open and let puffs dry out, about 25 minutes. Let puffs cool completely before filling.
Kennedy & Wilson Dark 70% Mousseline
- Milk 750ml
- Vanilla 1t
- Yolk 150g
- Sugar 50g
- Corn flour 90g
- Unsalted butter 50g
- Kennedy & Wilson Dark 70% 225g
- Butter ( room temperature ) 375g
- Melt the chocolate in a water bath
- In medium saucepan, heat milk over medium heat until simmering
- In medium bowl, whisk together sugar, corn flour and egg yolks
- Whisk half of heated milk mixture into egg mixture, and then return entire mixture to saucepan. Continue to cook, stirring constantly, until mixture just comes to boil.
- Remove from heat and whisk in the melted chocolate and 50g butter
- Cover and chill until set, about 1 hour
- Beat the set mixture in a mixer, gradually add the room temperature butter and beat until smooth.
- Pipe the mousseline in to the choux from the slit that you made earlier.
- Cover the hole with a thin chocolate square. Kennedy & Wilson Connoisseur Selection Thins are perfect here.
- Pipe 3 blobs of mousseline on the choux