用料
| 酥皮 | |
| 黄油 | 40克 |
| 糖粉 | 25克 |
| 低筋面粉 | 35克 |
| 可可粉 | 5克 |
| 面皮 | |
| 黄油 | 30克 |
| 牛奶 | 40克 |
| 水 | 20克 |
| 细砂糖 | 2克 |
| 盐 | 1克 |
| 低筋面粉 | 35克 |
| 全蛋液 | 75克 |
| 奶油 | |
| 黑巧克力 | 100克 |
| 牛奶 | 50克 |
| 淡奶油 | 300克 |
| 细砂糖 | 25克 |
Chocolate cream puff的做法
Preheat oven to 365f for 15 mins.
Crisp:
Butter and sugar mix until fluffy.
Then sift in cake flour and cocoa powder.
Shape and store in freezer for about 30 mins.Batter
Butter + milk + water + sugar + salt in a pot and heat until boil.
Add cake flour.
Mix until no lumps.
Beat 75g egg and mix it into dough by portion until a smooth batter is obtained.
Bake at 365f for 11 mins, then 340f for 25 mins.Cream
Dark chocolate + milk under double boiler and melt.
Heavy cream + sugar and beat until clear lines appear.
Add chocolate paste and mix at low speed.
