25 Days of Christmas Cookies: DAY 17: Chocolate Cream Puffs

chocolaty creamy puffy

chocolaty creamy puffy

These are not cookies, but I don’t care… I had to make something different. I also usually make easy recipes, this one is pretty intermediate. I wanted to challenge myself today, so if you’re pretty experienced, tackle this one. If you’re still learning around the kitchen…. Maybe put this recipe off.

One of the hardest parts is the chocolate pastry cream. If you don’t feel like tackling it, simply get some whipped cream and fill the pastries with that! No matter what, it will be good!

START!

Preheat your oven to 400 degrees

Line 3 cookie sheets with parchment paper

INGREDIENTS

Puff Pastry

–          1 ½ cup water

–          1 stick plus 1 tablespoon of butter (cut in cubes)

–          1 teaspoon of sugar

–          Pinch of salt

–          1 ½ cup of flour

–          8 large eggs

In a bowl beat the 8 eggs. In a large saucepan combine the water, sugar, butter, and salt. Melt all these together and bring to a boil. Lower the heat to medium and add the flour all at once, stirring vigorously (your work out for the day). The dough should pull away from the pan, remove from the heat.

Add the eggs to the dough in four batches, stirring vigorously to incorporate. The dough should be glossy and smooth.

I used a large round tip and a piping bag to pipe the dough onto the cookie sheets. About 1 ½ tablespoons per puff and about an inch apart.

Bake for 25-30 minutes. Let cool completely on the cookie sheet before dealing with.

Using a serrated knife cut the tops off the pastries.

Chocolate Pastry Cream

–          6 egg yolks

–          9 tablespoons of sugar

–          1 ½ tablespoons of flour

–          1 ½ tablespoon of cornstarch

–          2 ⅔ cup of whole milk

–          1 ½ cup of heavy cream

–          1 ¼ cup of chopped semi-sweet chocolate

In a bowl combine the egg yolks, sugar, flour, and cornstarch. In a sauce pan bring the milk and heavy cream to a simmer.

Temper the egg mixture: pour about a ¼ cup of the simmering milk into the egg mixture and whisk. Then add another ¼ cup of the milk to the eggs. Once the eggs are warmed, add the whole egg mixture into the sauce pan and whisk.

Whisk the mixture until thick. Take it off the heat and mix in the chocolate. Pour into a different bowl and let cool (about 3 hours, or overnight)

ASSEMBLE: take the cut puff pastries and fill with the chocolate cream, cover the top with the little tops that you cut off!

CREAMY ∙ PUFFY

END!

 

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2 thoughts on “25 Days of Christmas Cookies: DAY 17: Chocolate Cream Puffs

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