Bitter Sweet Cocoa Shortbread Cream Puffs The shortbread isn't just shortbread, it's brown butter shortbread with lots of vanilla beans. The layers aren't just regular layers. There are actually lots of "layers" piled in that bowl, but they consist of fruit and crumbs and mini dollops of cream and berry sauce.

Ingredients of Bitter Sweet Cocoa Shortbread Cream Puffs

  1. You need of Cocoa choux pastry shell:.
  2. Prepare of Salted butter.
  3. You need of Hot water.
  4. You need of Sugar.
  5. It's of White flour.
  6. It's of Cocoa powder (unsweetened).
  7. You need of 3 Egg (large).
  8. Prepare of Cocoa shortbread:.
  9. Prepare of Butter.
  10. It's of Sugar.
  11. It's of less than 1 tablespoon Egg (the leftover from the choux pastry shell).
  12. Prepare of Flour.
  13. It's of Cocoa powder (unsweetened).
  14. It's of Crème Diplomat:.
  15. Prepare of Egg yolk.
  16. It's of Sugar.
  17. Prepare of Plain flour.
  18. You need of Milk.
  19. It's of Vanilla oil.
  20. It's of Heavy cream (whipped).

Bitter Sweet Cocoa Shortbread Cream Puffs instructions

  1. Make the shortbread dough. Cream the butter and sugar and add the egg. Sift the flour and cocoa powder together, and fold into the butter mixture. Let the dough rest in the refrigerator for 1 hour..
  2. Make the choux pastry shell. Sift the flour and cocoa powder together. Beat the eggs. In a sauce pan over medium heat, add the butter, hot water, and sugar. Bring it to a rapid boil..
  3. Turn off the heat and add the dry ingredients. Mix the liquid and dry ingredients until well incorporated. Once it becomes a lump, turn on the heat again and knead it briefly..
  4. Turn off the heat and gradually add the beaten eggs. It seems to separate at first, but gradually becomes easier to add the eggs. Mix well each time adding the eggs..
  5. The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula..
  6. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles..
  7. You will use about 5 g of shortbread dough per choux pastry shell. Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles. Cover the choux pastry dough with the shortbread dough..
  8. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes..
  9. Bake it a total of 30 minutes. Do not open the oven door while baking!! After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry..
  10. Make the cream. In a microwave-safe container, add the egg and sugar and mix well. Add the flour and mix until smooth. Add the vanilla and milk..
  11. Microwave it for 4-5 minutes without plastic wrap. Take it out a few times and stir well each time. Place it on top of ice water to cool it down..
  12. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done..
  13. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream..

Kuih bahulu, a Malay sweet egg sponge cake on wicker mat. Cookie, Buffet, Tasty, Square, Tea, Cute, Nuts, Sugar, Covering, Gift, Temptation, Dessert, Chocolate, Afternoon, Eating, Freshness, Pastry, Round, Dark, Baked, Spice, Addiction, Brown, Floor, Cocoa, Candy, Puffs, Creativity, Bolls. Cocoa Puffs is a brand of chocolate-flavored puffed grain breakfast cereal, manufactured by General Mills. Essentially, Cocoa Puffs are Kix cereal with chocolate flavoring; similarly, Trix has been. Typically because the quality of the cacao used for most cocoa powder is poor.

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