Cream puffs with pastry cream
Description
Perfect for serving with tea and coffee. The preparation process will require time and patience from you. Instead of vanilla custard cream, I make chocolate cream. I decorate the cream puffs with chocolate glaze. Prepare these for a holiday or just because. Fill the cream puffs only after they have cooled down, but the cream can be prepared in advance. Serve with tea or coffee.
Instructions
- 1
Step 1
1. For the dough: pour milk into a saucepan, add butter, sugar, salt, and place over heat.
- 2
Step 2
2. Bring the mixture to a boil, then add the wheat flour, stir vigorously and cook the dough. Cook the dough until it reaches 76 degrees Celsius.
- 3
Step 3
3. When the dough has already pulled away from the sides and is no longer sticky, remove the saucepan from the heat.
- 4
Step 4
4. Transfer the dough to the mixer bowl and cool it down to 60 degrees. Add the chicken eggs one at a time, mixing well after each addition.
- 5
Step 5
5. As a result, you get soft dough that leaves a fingerprint impression.
- 6
Step 6
6. Transfer the dough into a piping bag and set aside.
- 7
Step 7
7. Pipe the cream puffs onto a baking sheet, leaving a small space between each.
- 8
Step 8
8. Moisten the spoon in water and carefully use it to tuck in the edges of the pastries.
- 9
Step 9
9. Place the pastries in a preheated oven at 170 degrees and bake for half an hour. Make 2 punctures in the bottom of each pastry, then use them to fill the pastries.
- 10
Step 10
10. For the cream: put chicken egg yolks into the bowl of a mixer, then add 125 grams of granulated sugar.
- 11
Step 11
11. Beat the yolks and add the corn flour, mix well.
- 12
Step 12
12. Divide the milk between two saucepans, place both over heat, and bring to a boil. Add the dark chocolate to one, and the remaining sugar to the other.
- 13
Step 13
13. Continue beating the egg yolks and slowly pour in the milk with sugar, then add the milk with melted chocolate, and stir in the cocoa.
- 14
Step 14
14. Pour the mixture into a saucepan and place over medium heat, constantly whisking with a whisk.
- 15
Step 15
15. Cook the mixture until a thick chocolate mass forms.
- 16
Step 16
16. To get rid of lumps, strain the chocolate custard through a sieve.
- 17
Step 17
17. Remove the cream from the heat and cover it with plastic wrap to prevent the cream from drying out.
- 18
Step 18
18. Place the ready cream into a pastry bag and use the holes made earlier to fill the pastries with it.
- 19
Step 19
19. Pour heavy cream into a saucepan and place over heat, add chocolate and stir until smooth.
- 20
Step 20
20. Glaze the cream puffs with the prepared icing and let them set.