Chocolate Glazed Cream Puffs Recipe

Chocolate Glazed Cream Puffs Recipe

3 egg yolks
Baked choux pastry puffs (recipe below), approximately 1 ½” in diameter

1. Take a skewer and insert into the bottom of the cream puff to create a hole into which the pastry cream will be piped
2. Fill a pastry bag fitted with a small (1/8″) round tip with pastry cream. Pipe pastry cream into cream puff through the hole at the bottom
3. Dip the top of the filled cream puff in the chocolate glaze
4. Place on a cooling rack so the glaze can set up
Pâte à Choux Recipe
Yields approximately 30-1 ½” puffs

1-1 1/2 cups eggs, room temperature
1 1/2 cups milk and water (3/4 cup each)
3/4 teaspoon salt
1 tablespoon sugar
5 oz. butter, cut into pieces
1 1/2 cups all-purpose flour

1. Preheat oven to 450°F
2. Crack 1 cup of eggs into large liquid measuring cup. Reserve the rest
3. In a large heavy saucepan, bring the water, milk, salt, sugar and butter to a boil The mixture should reach a boil just as the butter melts.
4. Add the flour all at once and stir until a dough forms. Continue stirring until the dough becomes smooth and begins to pull away from sides of pan. There should be a light film on the bottom of the pan. It will no longer stick to the spoon. This should take about 1 minute
5. Transfer the dough to a mixing bowl and mix on low speed with the paddle attachment for a few minutes until cooled
6. With the mixer running, add eggs one at a time until the dough hesitates briefly before sliding from the side of a spatula. Mixture may not take all the quantity of egg, so test consistency before adding last egg or two. It shouldn’t be stiff or runny, but in between as far as consistency
7. Transfer some dough to a pastry bag fitted with a 1/2″ round tip and pipe 2″ rounds spaced an inch apart on parchment paper on sheet pans
8. Smooth tips of balls with finger lightly dipped in water
9. Bake choux rounds in preheated ovens approximately 10-15 minutes or until they have nearly doubled in size and are golden. Reduce oven temperature to 350°F and bake an additional 15-25 minutes or until the centers of the puffs are nearly dried. If the puffs are getting too brown, place a wooden spoon in door of oven to prop it open and turn oven off. Leave puffs in oven until insides have dried
10. Cool puffs on racks

Chocolate Glaze Recipe
Yields 3 cups

1 1/4 pound bittersweet chocolate
10 ounce butter, melted and slightly cooled
1/4 cup light corn syrup

1. Melt chocolate. Keep cool – at about 90°F
2. Blend in butter and corn syrup
3. Strain glaze through a fine mesh chinois or stainer

Crème Pâtissière (Pastry Cream) Recipe
Yields about 5 cups

1 quart whole milk or half and half
6 each egg yolks
2 each eggs
3/4 cup sugar
2 ounce cornstarch
1 tablespoon plus 1 1/2 teaspoon vanilla extract

1. Bring the milk and sugar to just a scald
2. Meanwhile, in a mixing bowl whisk together the egg yolks and eggs
3. Whisk in the cornstarch and make sure there are no lumps
4. Slowly pour the hot milk into the egg mixture, briskly whisking as you pour. Add all the hot milk to the eggs and whisk constantly
5. Once mixture is combined, strain through a sieve and pour the mixture back into the saucepan and bring to a boil, stirring constantly with whisk. Boil for one minute, stirring vigorously, to cook out the taste of the cornstarch. The cream should be like pudding and have no lumps
6. Remove from heat, blend in the vanilla. Cover with plastic wrap right on top of the pastry cream. Refrigerate until needed. The pastry cream will thicken further upon cooling
7. Whisk vigorously until smooth before use

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