Mini chocolate pouches

Name: Mini chocolate pouches
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 50
Ingredients: 300 g Dark chocolate; 100 g Milk chocolate; 500 g Whipped cream; 100 ml Milk; 75 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 10 g Cocoa powder; 4 Eggs (size M); 25 g Coconut oil; 25 g white couverture; baking paper; 1 Disposable piping bag

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 50

300 g Dark chocolate
100 g Milk chocolate
500 g Whipped cream
100 ml Milk
75 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
150 g Flour
10 g Cocoa powder
4 Eggs (size M)
25 g Coconut oil
25 g white couverture
baking paper
1 Disposable piping bag

Directions

1
Coarsely chop 200 g dark chocolate and milk chocolate. Heat 400 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
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. Put the dough into a mixing bowl, add 1 egg and knead with the dough hook of the hand mixer. Then stir in the remaining eggs one after the other. Let dough rest for about 20 minutes
3
Line 2 baking trays with baking paper. 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) and spray approx. 50 tuffs the size of a walnut onto the trays. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Cut open approx. 25 cream puffs hot and let them cool down. Allow the remaining cream puffs to cool and freeze immediately
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 20-30 minutes
5
Coarsely chop 100 g dark chocolate and melt it together with 100 g cream and coconut oil in a small pot at low heat while stirring. Let cool down for 10-15 minutes. 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
Per filled cream puff:
7
waiting time 1 3/4 hours