Sunday, June 10, 2012

Chocolate Cream Puffs

After all the excitement of the Diamond Jubilee has settled...I have to return to a cold winters day in Sydney and contemplate chocolate cream puffs and hot can be trying ;)

Chocolate Cream Puffs


  • 1 cup hot water
  • 125g butter
  • 1 cup plain flour
  • 4 large eggs
  • 1 tablespoon of cocoa powder
Chocolate Cream
  • 100g cooking chocolate
  • 2 eggs (separated)
  • 450ml whipped cream

Place water and butter in a medium saucepan, bring to a rapid boil.  Quickly add the sifted flour, stirring until the mixture leaves the sides of the pan.  Remove from the heat.

Add eggs one at a time, beat well after every egg is added.  Beat in sifted cocoa.

Placed heaped teaspoonful of mixture on a lightly greased tray, allow room for spreading.

Bake in a hot oven (200 degrees) for 10 minutes, then reduce to a moderate oven (180) and bake for a further 40-45mins.

To prepare the chocolate cream for the topping, melt chocolate in a bowl.  Cool slightly.  Add egg yolks, beat until smooth.  Whip the eggs whites until stiff.  Fold the cream and egg whites into the chocolate mixture.

Fill each puff with the cream.  Drizzle some melted chocolate over the finished puffs for extra goodness!

Cocina, comer y ser feliz!

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