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Materials
Cookidoo Chocolate Cream Puff Recipe Steps
【Ganache】Place the chocolate in a bowl and chop it for 7 seconds at speed 8. Set aside.
Add 100g of heavy cream and heat for 3 minutes at 100°C on speed 2.
Add the chopped hazelnut chocolate and blend for 30 seconds at speed 4.
Add the remaining 300g of heavy cream and blend for 30 seconds at speed 5. Pour into a salad bowl, cover with plastic wrap, and refrigerate overnight. Wash the dishes.
【Short Pastry】Put flour, coarse brown sugar, butter and cocoa powder in a bowl, then mix for 30 seconds at speed 5.
Knead into a dough, then roll it out to about 3 mm thick and place it between two sheets of baking paper. Refrigerate for 30 minutes. Wash the dishes. Use a round cookie cutter to cut out 5 cm diameter circles and freeze for at least 2 hours.
Place water, milk, butter, salt, and powdered sugar in a bowl and heat for 5 minutes at 100°C on speed 1.
Add flour and mix at speed 3 for 1 minute 30 seconds. Place the batter in an uncovered, dry place for about 15 minutes, or until it cools to 50°C.
Add the eggs and whisk for 20 seconds at speed 5 without using a measuring cup. Scrape the sides of the bowl with a spatula.
Mix for 25 seconds at speed 4. Pour the batter into a regular piping bag and wash the dishes.
Preheat oven to 180°C. Pipe out 5 cm diameter choux pastry onto a baking sheet or silicone mat lined with parchment paper.
Place a frozen puff pastry round sheet on each cream puff. Bake in the oven for about 40 minutes, being careful not to open the oven door during baking to prevent the cream puffs from collapsing. After baking, let the cream puffs sit in the oven with the door slightly ajar for about 10 minutes, then remove and let cool.
Insert the whisk. Place the ganache in a bowl and whisk for 1 minute at speed 3.5. Then, continue whisking at speed 3.5 every 30 seconds until the desired texture is achieved. The ganache is ready when it clings to the whisk. Remove the whisk and pour the ganache into a piping bag. Cut the top of each puff open, fill it with the ganache, and then replace the top. Refrigerate for 45 minutes before serving.
