Recipe: Appetizing Bitter Sweet Cocoa Shortbread Cream Puffs

Bitter Sweet Cocoa Shortbread Cream Puffs. Discover All Our Food For Spring and Sweet Treats Aplenty Here. Free UK Delivery on Eligible Orders Great recipe for Bitter Sweet Cocoa Shortbread Cream Puffs. Make a dessert with bitter sweet cocoa.

Cream the butter and sugar and add the egg. 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. You can cook Bitter Sweet Cocoa Shortbread Cream Puffs using 20 ingredients and 13 steps. Here is how you cook that.

Ingredients of Bitter Sweet Cocoa Shortbread Cream Puffs

1. Prepare of Cocoa choux pastry shell:.
2. You need 40 grams of Salted butter.
3. It's 100 ml of Hot water.
4. It's 1 pinch of Sugar.
5. Prepare 50 grams of White flour.
6. Prepare 10 grams of Cocoa powder (unsweetened).
7. You need 2 1/2 of 3 Egg (large).
8. It's of Cocoa shortbread:.
9. Prepare 50 grams of Butter.
10. You need 30 grams of Sugar.
11. Prepare 1 dash of less than 1 tablespoon Egg (the leftover from the choux pastry shell).
12. Prepare 80 grams of Flour.
13. Prepare 20 grams of Cocoa powder (unsweetened).
14. Prepare of Crème Diplomat:.
15. You need 2 of Egg yolk.
16. It's 50 grams of Sugar.
17. Prepare 25 grams of Plain flour.
18. Prepare 250 ml of Milk.
19. Prepare 1 dash of Vanilla oil.
20. Prepare 100 ml of Heavy cream (whipped).

It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. Bitter Sweet Cocoa Shortbread Cream Puffs is something that I've loved my entire life. They're nice and they look fantastic.

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..

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. Put the flour, sugar and cocoa in a large bowl and stir well. Cube the butter and add to the bowl.

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