Materials
How to make mini bursting chocolate cream puffs (one bite each)
Put butter, water, milk, sugar, and salt into a pot and heat over low heat.
Heat to a boil, then turn off the heat.
Sift in the cake flour and cocoa powder and mix well. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake for 20 minutes.
Mix well, then heat over low heat, stirring constantly, for about 2 minutes.
Let it cool before use.
Combine dark chocolate and heavy cream, and heat over a double boiler. The water should not be too hot to prevent the chocolate from separating. If the chocolate is already sweet, no sugar is needed; if it's low in sugar, add sugar as needed.
Place in a piping bag and refrigerate until needed.
Beat the eggs, and after the dough has cooled, add the egg mixture in small amounts several times.
Until the batter can be slowly dripped off the spatula when lifted, and after dripping, the batter on the spatula forms an inverted triangle shape.
Pipe the filling into a piping bag and place it on a baking sheet lined with parchment paper. Bake at 180°C for 20 minutes, then at 160°C for another 10 minutes.
After baking, let it cool, then poke a hole in the bottom with chopsticks.
Successful cream puffs are hollow inside.
