Cream puffs with mousse au chocolat filling (four times different)

Name: Cream puffs with mousse au chocolat filling (four times different)
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1/8 l Milk; 1 pinch Salt; 100 g Butter; 200 g Flour; 6 Eggs (size M); 100 g Dark chocolate coating; 50 g Whole milk couverture; 50 g Sugar; 1 package Vanillin sugar; 200 g Whipped cream; 7-10 Tbsp Chocolate flakes; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1/8 l Milk
1 pinch Salt
100 g Butter
200 g Flour
6 Eggs (size M)
100 g Dark chocolate coating
50 g Whole milk couverture
50 g Sugar
1 package Vanillin sugar
200 g Whipped cream
7-10 Tbsp Chocolate flakes
baking paper

Directions

1
Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a wooden spoon until the dough separates as a lump from the bottom of the pot. Stir in 1 egg, allow to cool for 10 minutes, stir in 3 eggs one after the other.
2
Put the choux pastry into a piping bag with a large star-shaped spout and squirt 12 cream puffs (3 cm wide each) onto a baking tray (approx. 32 x 37 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
3
Meanwhile, chop the chocolate coating roughly and melt it over a warm water bath. Let it cool down a little. Separate 2 eggs. Beat the egg yolks, sugar and vanilla sugar in a tall beaker with the whisks of the hand mixer until creamy.
4
Separately beat egg whites and cream until stiff. Let the chocolate coating slowly run into the egg yolk while stirring. Stir in half of the cream immediately with a whisk. Fold in the remaining cream and then fold in the beaten egg white in portions.
5
Chill for 1/2 hour. Cut the cream puff open horizontally. Pour chocolate mousse into a piping bag with a large star-shaped spout and spray onto the bases. Place the lid on top and sprinkle with chocolate shavings.