Recipe: Yummy Bitter Sweet Cocoa Shortbread Cream Puffs

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The number of the eggs used in the choux pastry dough depends on the size of the eggs. Once the custard cream is done, cool it off as. Cream the butter and sugar and add the egg. You can have Bitter Sweet Cocoa Shortbread Cream Puffs using 20 ingredients and 13 steps. Here is how you cook it.

Ingredients of Bitter Sweet Cocoa Shortbread Cream Puffs

1. It's of Cocoa choux pastry shell:.
2. It's of Salted butter.
3. You need of Hot water.
4. Prepare of Sugar.
5. Prepare of White flour.
6. Prepare of Cocoa powder (unsweetened).
7. You need of 3 Egg (large).
8. Prepare of Cocoa shortbread:.
9. Prepare of Butter.
10. You need of Sugar.
11. It's of less than 1 tablespoon Egg (the leftover from the choux pastry shell).
12. It's of Flour.
13. You need of Cocoa powder (unsweetened).
14. It's of Crème Diplomat:.
15. You need of Egg yolk.
16. Prepare of Sugar.
17. Prepare of Plain flour.
18. Prepare of Milk.
19. It's of Vanilla oil.
20. Prepare of Heavy cream (whipped).

Sift the flour and cocoa powder together, and fold into the butter mixture. Bitter Sweet Cocoa Shortbread Cream Puffs is one of the most favored of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day.

Bitter Sweet Cocoa Shortbread Cream Puffs step by step

1. Make the shortbread dough. Cream the butter and sugar and add the egg. Sift the flour and cocoa powder together, and fold into the butter mixture. Let the dough rest in the refrigerator for 1 hour..
2. Make the choux pastry shell. Sift the flour and cocoa powder together. Beat the eggs. In a sauce pan over medium heat, add the butter, hot water, and sugar. Bring it to a rapid boil..
3. Turn off the heat and add the dry ingredients. Mix the liquid and dry ingredients until well incorporated. Once it becomes a lump, turn on the heat again and knead it briefly..
4. Turn off the heat and gradually add the beaten eggs. It seems to separate at first, but gradually becomes easier to add the eggs. Mix well each time adding the eggs..
5. The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula..
6. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles..
7. You will use about 5 g of shortbread dough per choux pastry shell. Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles. Cover the choux pastry dough with the shortbread dough..
8. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes..
9. Bake it a total of 30 minutes. Do not open the oven door while baking!! After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry..
10. Make the cream. In a microwave-safe container, add the egg and sugar and mix well. Add the flour and mix until smooth. Add the vanilla and milk..
11. Microwave it for 4-5 minutes without plastic wrap. Take it out a few times and stir well each time. Place it on top of ice water to cool it down..
12. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done..
13. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream..

Bitter Sweet Cocoa Shortbread Cream Puffs is something that I've loved my entire life. They're nice and they look fantastic. Stir together the millet flour, cocoa powder, and salt. Combine the melted coconut oil, vanilla, and agave syrup. Pour over the dry ingredients and mix together.

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