Cocoa Puffs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 21
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Choux Pastry:
  • Heat oven to 400°F.
  • Put the water and butter in a saucepan and heat to boiling.
  • Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
  • Add eggs one at a time, beating well after each addition.
  • Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
  • Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
  • Allow to cool completely. I left them in the (cold) oven overnight.
  • Chocolate Pastry Cream Filling:
  • Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
  • In a separate saucepan, and milk and butter and heat to scalding.
  • Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
  • Cook on low heat, stirring, until the mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Add the grated chocolate and cook one minute longer.
  • Remove from heat, pour into a bowl and let cool, stirring occasionally.
  • Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
  • Note that this filling is not very sweet, you may want to add more sugar to taste.
  • Chantilly Frosting:
  • Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
  • Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
  • Remove from heat, and continue to stir until cool and thick.
  • Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
  • Assembly:
  • Use the tip of a knife to make a small hole in the bottom of each pastry puff.
  • Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
  • Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
  • Enjoy! Store leftovers in the refrigerator but they won't last long!
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