Mini chocolate cream puffs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Coarsely chop 200 g dark chocolate and milk chocolate. Heat 350 g cream in a saucepan and remove from the heat. Dissolve the chocolate in it while stirring until an even, smooth chocolate mass is formed. Put the mixture into a mixing bowl, let it cool down and put it in a cool place for about 2 hours

2. 2

   Bring milk, fat, vanillin sugar and salt to the boil in a small pot. Mix the flour and cocoa, add to the pot at once and stir with a stirring spoon until the mixture conglomerates into a lump and a skin forms at the bottom of the pot. Pour the dough into a mixing bowl and stir in the eggs one by one with the dough hooks of the hand mixer. Let dough rest for about 20 minutes

3. 3

   Place the grid on the bottom of the oven and place a flat, ovenproof dish with hot water on top. Put the choux pastry in a piping bag with a large perforated spout (14 mm Ø). Spray approx. 25 tuffs just under the size of a walnut onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Cut open the cream puffs and let them cool down

4. 4

   Whip the chocolate cream with the whisk of the hand mixer until creamy. Pour into a piping bag with a large star-shaped spout and fill the sliced cream puffs with the chocolate cream. Chill for about 20 minutes

5. 5

   Coarsely chop 50 g dark chocolate and melt it together with 50 g cream and coconut fat in a small pot at low heat while stirring. Let it cool down a little bit. Coarsely chop the white chocolate coating and melt it over a warm water bath and put it in a disposable piping bag. Cut off a small corner. Put a small blob of dark chocolate icing on each cream puff and decorate with some white couverture. Chill again briefly

6. 6

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
150 kcal

CARBS
9 g

FATS
12 g

PROTEINS
2 g