\nVery Difficult<\/p>\n
\nServes 20<\/p>\n
\n1 hour<\/p>\n
\n30 minutes<\/p>\n
\n1 hour 40 minutes<\/p>\n
Indulge in these delightful chocolate cream puffs with a crispy craquelin topping, perfectly paired with a cup of Christmas tea for a festive snack time.<\/p>\n
Tip: For perfectly whipped cream, chill a mixing bowl and the beaters in the freezer beforehand.<\/p>\n
– Cream Puffs:<\/strong> 20 pieces<\/p>\n \n– Softened butter: 40g \n– Butter: 80g \n– Dark chocolate: 50g 1. Craquelin<\/strong> 2. Choux Pastry<\/strong> 3. Chocolate Cream<\/strong>Craquelin<\/h3>\n
\n– Sifted flour: 40g
\n– Brown sugar: 50g
\n– Cocoa powder: 10g<\/p>\nChoux Pastry<\/h3>\n
\n– Eggs: 4
\n– Sifted flour: 140g
\n– Pinch of salt
\n– Pinch of sugar<\/p>\nChocolate Cream<\/h3>\n
\n– Caramel chocolate: 50g
\n– Sugar: 2 tablespoons
\n– Mascarpone cheese: 100g
\n– Heavy cream: 10cl<\/p>\nInstructions<\/h3>\n
\n – Sift the flour into a bowl. Mix in the cocoa, brown sugar, and softened butter. Work the mixture with your hands until it resembles coarse crumbs. Form it into a ball. Roll it out thinly between two sheets of parchment paper and place it on a plate. Freeze for 15 minutes to harden.<\/p>\n
\n – Preheat the oven to 390-430\u00b0F (200-220\u00b0C).
\n – In a saucepan, combine 1 cup (25 cl) of water with the butter, salt, and sugar. Bring to a boil. Remove from heat and quickly mix in the flour all at once. Stir vigorously with a wooden spoon and return to low heat. Continue stirring until the dough pulls away from the sides of the pan and forms a ball. Transfer to a mixing bowl.
\n – Add the eggs one at a time, mixing well with the wooden spoon after each addition until the dough is smooth, supple, and slightly shiny.
\n – Line a baking sheet with parchment paper. Using two teaspoons, drop small mounds of dough onto the sheet, spaced well apart. Top each mound with a piece of craquelin. Bake for 25-30 minutes. Allow to cool on a wire rack. You might need to bake in two batches.<\/p>\n
\n – Melt the chocolate pieces in a double boiler. In a bowl, whisk the mascarpone with the sugar until smooth, then blend in the melted chocolate. Whip the heavy cream into whipped cream and fold it into the chocolate mixture.
\n – Cut the cooled choux pastries two-thirds of the way up and fill them with the chocolate cream.
\n – Refrigerate until ready to serve. Remove from the fridge 10 minutes before serving for the best texture and flavor.<\/p>\n\n\n