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Chocolate Covered Cream Puffs (a recipe and a fun activity) In my opinion, the best kind of dates or dinner parties always have some kind of hands-on activity involved. My favorite way to spice up the evening is to make what you eat. So if you want a fun, simple, hands-on activity during your next date night, try these. The best part is… everything can be pre-made the day/s before, which makes planning less stressful! Pt 1 - CUSTARD CREAM: 240ml Whole Milk 1tsp Vanilla Bean Paste 1tsp Vanilla Extract (optional, I am just cheap and don’t wanna use 2 tsp of vanilla bean) 3 Egg Yolks 65g Caster Sugar 20g Cornstarch 15g Salted Butter 180ml Double Cream/ Heavy Cream 1. Combine milk and vanilla in a saucepan and bring to a simmer 2. In a bowl, combine egg, sugar, and cornstarch 3. Pour 1/3 of the simmering milk into the egg mixture and whisk. Then, pour it back into the saucepan with the rest of the milk. Whisk over low-med heat until it thickens up 4. Remove from heat and mix in butter 5. Strain the thick custard through a sieve 6. Cover with cling wrap pressed right onto the custard, and chill in the fridge. This can be left for a few days in the fridge 7. On the day of use, whisk cream to medium peak. Add it to the custard and whisk until it is fully combined 8. Place into a pipping bag pt 2 - CHOUX: 45ml Water 40ml Whole Milk 45g Unsalted Butter 1/2tbsp Caster Sugar 1/2tsp Salt 45g Bread Flour 2 Large Eggs 1. Crack eggs into a bowl and mix. Measure 75g of it and set aside. Keep the leftovers for egg wash 2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer. Sift in the flour and mix aggressively with a spatula until a dough forms. Continue mixing and cooking until a thin film forms on the bottom of the pan 3. Transfer the dough into a bowl and mix until the mixture is room temp. Gradually pour in the 75g of eggs and watch the mixture turn into a paste-like consistency. You’ll know it's ready when you can insert a spatula and pull it out to form a dangling triangle (reference video) 4. Transfer to a piping bag with a round tip and pipe 6 circles 5. Brush a thin layer of egg wash and bake in a preheated oven at 180°C for 25-30min 6. Let it cool. Make this the day of or the day before. 7. On the day, poke a hole in the bottom or side of the choux and fill it with custard cream pt 3 - CHOCOLATE: 1:1 ratio of Dark Chocolate to Double Cream/ Heavy Cream 1. Microwave chocolate and cream. Stir until smooth 2. Dip filled choux #datenight #creampuff #calm #recipe #bakingrecipe
Duration: 63 sPosted : Tue, 19 Mar 2024 17:36:27Views
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