chocolate cream puff 巧克力泡芙 (((o(*ﾟ▽ﾟ*)o)))

lazy afternoon but need to prepare something fast for tea with friends.. φ（．．）this dessert is really easy peasy… and the custard cream makes this uber yummy… ( ु⚈᷁௰⚈᷁ ू)

Ingredients (makes 8 rows)

Cream puff
50ml water
22g unsalted butter
30g low protein flour
3g dark cocoa powder
1 egg, slightly beaten
a pinch of salt

Custard Filling
For custard:
85ml milk
20g caster sugar
1 egg yolk
5g low protein flour
3g corn starch
1/5 vanilla pod

40g whipping cream
8g caster sugar

24 strawberries (just the tip of strawberries will do)

Directions

– prepare custard – beat egg yolk with sugar till thick and pale
– sift in flour and corn starch and mix well
– bring milk to a gentle boil with vanilla pod and add in to the egg mixture. mix well
– pour mixture back into saucepan, and boil it on medium heat, stirring constantly. remove from fire once custard starts to leave sides of saucepan. place cling wrap directly on top of custard and allow it to cool
– preheat oven to 200 degrees C
– in a saucepan, add water, butter and salt, and boil on medium heat until butter has melted and mixture is boiling gently
– remove saucepan from fire, and sift in flour and cocoa powder. using a wooden spoon, stir everything together to get a soft dough
– place saucepan back to medium heat stove, and continue stirring till a thin membrane forms on the bottom of saucepan
– place dough into a clean mixer bowl and allow to cool slightly
– add in egg in a few additions and incorporate well, mixing till the mixture is shiny, and thick. it should drool off from the spoon in the form of an inverted triangle slowly
– pour batter into piping bag fitted with a 1cm round piping tip
– pipe 8 rows of batter, each made up of 3 rounds, onto a baking sheet lined with parchment paper
– bake on 200 degrees till the puffs have risen fully. then, turn the temperature down to 180 degrees C. the entire baking time is 30 mins
– once baked, remove and allow puffs to cool
– meantime, beat whipping cream with sugar till it form soft peaks
– add in cooled custard and continue beating till well incorporated. pour custard whipped cream into piping bag
– slit off the top of the puff (about 1/3 of height of puff) and pipe custard onto it. top it with strawberries, and then place back the tops. sift icing sugar on puffs as desired
– chilled slightly before serving

join me for tea? ԅ(‾⌣‾ԅ)

Pollution index: 3 (in Hong Kong)