How to Make Double Chocolate Cream Puffs – Easy Recipe
Double Chocolate Ice Cream Puffs – Easy Recipe. These irresistible double chocolate cream cakes or as the French say Choux a la Creme au Chocolat are the ultimate chocolate delight. They start with a chocolate-infused choux pastry, which gives them a rich, comforting cocoa flavor. Inside, you’ll find a heavenly filling made with rich chocolate, rich cream cheese and fluffy whipped cream, creating a silky texture that melts in your mouth.
Ingredient
Choux chocolate cake
2/3 cup (80g) all-purpose flour
1/3 cup (40g) cocoa powder
3.5 oz (100ml) milk
3.5 oz (100ml) water
2 teaspoons (10g) sugar
1/2 teaspoon (2g) salt
5 ½ tablespoons (80g) unsalted butter
4 eggs
Chocolate cream cheese frosting
7 oz (200g) semi-sweet chocolate
1/2 cup (120g) whipping cream
9 oz (250g) cream cheese, room temperature
1/3 cup (40g) powdered sugar
1 teaspoon (5g) vanilla extract
1 ¼ cups (300g) whipping cream (35% fat), chilled
Instruct
Prepare chocolate choux pastry.
Preheat oven to 350F (180C).
Sift flour and cocoa powder. In a pot boil milk, water, sugar, salt and butter.
Turn off the heat and add the flour mixture all at once then mix vigorously with a wooden spoon until homogeneous.
Place the pan over low heat and cook, stirring, for a minute or two to draw all the moisture out of the dough and until the dough pulls away from the sides of the pan. You will see some batter stick to the bottom of the pan.
Transfer the dough to a large bowl and let cool slightly. Add the eggs one at a time, carefully mixing each one into the dough using a wooden spoon or even a stand mixer. It will create a smooth, uniform dough that still retains its shape.
Transfer the dough to a large pastry bag fitted with a large ½ inch (1cm) round tip and shape the dough into 1-1 1/2 inch (3-4cm) circles on a parchment-lined baking sheet.
Bake for 25-30 minutes until cooked and puffed.
Pierce each piece with a skewer to release steam and leave to cool on a wire rack.
Cut the top of the cake.
Prepare chocolate cream cheese frosting.
Place chocolate and 1/2 cup (120g) cream in a heatproof bowl and place over a pan of boiling water. Melts at low temperature. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix well. Mix in melted chocolate.
Add the whipping cream and mix until stiff peaks form.
Transfer the frosting to a piping bag fitted with a 1M tip and squeeze the frosting to fill the cakes. Cover with choux pastry lid.
Sprinkle with powdered sugar and enjoy!
Please refer to many other cooking methods:
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