Good afternoon here me will give you a recipe bitter sweet cocoa shortbread cream puffs which is delicious The way making it is very very easy. You just need to be careful to get results from bitter sweet cocoa shortbread cream puffs which has aroma and taste that able evoke our tastes.

So that the result of bitter sweet cocoa shortbread cream puffs, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare bitter sweet cocoa shortbread cream puffs delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings used in make

1. Use Cocoa choux pastry shell:
2. Prepare 40 grams Salted butter
3. Prepare 100 ml Hot water
4. Prepare 1 pinch Sugar
5. Use 50 grams White flour
6. Prepare 10 grams Cocoa powder (unsweetened)
7. Prepare 2 1/2 3 Egg (large)
8. Use Cocoa shortbread:
9. Use 50 grams Butter
10. Prepare 30 grams Sugar
11. Take 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
12. Use 80 grams Flour
13. Use 20 grams Cocoa powder (unsweetened)
14. Use Crème Diplomat:
15. Prepare 2 Egg yolk
16. Prepare 50 grams Sugar
17. Prepare 25 grams Plain flour
18. Prepare 250 ml Milk
19. Prepare 1 dash Vanilla oil
20. Take 100 ml Heavy cream (whipped)

In a saucepan, bring the water with the butter to a boil. In a separate small bowl, mix the flour and the corn starch, then add both at once to the boiling water. Remove the saucepan from the stove and add the dough to a mixing bowl. In a saucepan, combine water, butter, Splenda Sweetener, and salt; bring to a boil over medium-high heat, stirring until butter melts.

Steps to make Bitter Sweet Cocoa Shortbread Cream Puffs:

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.
14. Done and ready to serve!

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat, on medium speed, until smooth. Sweet Italian cream cheese and our homemade Marsala custard between layers of espresso and rum-laced lady fingers topped with bitter-sweet cocoa chocolate powder. Tres Leche Pastry White sponge cake, soaked with whole milk, condensed milk, evaporated milk, and whipping cream. Add the confectioner's sugar one spoon at a time until all the sugar dissolves and the shortening becomes a lighter color.

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