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Recipe by Efrat Libfroind

Chocolate Crunch Cream Puffs Filled with Chocolate Cream

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Chocolate Crunch Cream Puffs Filled with Chocolate Cream
Dairy Dairy
Hard Hard
25 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
2 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian

The crunch topping adds a professional touch. These crunch cream puffs are sold in the best pastry shops in Paris. The recipe is simple, and if you follow the instructions carefully you’ll produce a show-stopping product!   Yield: 25 cream puffs

Ingredients

Cream Puffs

For the Chocolate Crunch

  • 3 and 1/2 ounces (100 grams, or 1/2) butter (or margarine)

  • 4.2 ounces (120 grams, or 1/2 cup) light brown sugar

  • 3 and 1/2 ounces (100 grams, or 3/4 cup) Mishpacha Flour

  • 0.7 ounces (20 grams, or 2 and 1/2 tablespoons) Gefen Cocoa

For the Chocolate Cream

  • 2 tablespoons praline paste (optional)

Directions

Prepare the Chocolate Crunch Cream Puffs Filled with Chocolate Cream

1.

Prepare the crunch. Combine all ingredients in a mixer or food processor. Spread the dough on a Gefen Parchment-lined baking sheet, cover with another sheet of parchment paper, and roll out very thin (0.1 inch, or four millimiters). Transfer to the freezer for one and a half hours.

2.

Using a two-inch (five-centimeter) round cookie cutter, form rounds of frozen cookie dough.

3.

Transfer cream puff dough to a piping bag without a tip. Line a baking sheet with parchment paper. Pipe two-inch (five-centimeter) circles.

4.

Place a crunch disc on top of each cream puff. The disc should cover the top part of the cream puff. Bake as directed in the basic cream puff recipe.

5.

Meanwhile, prepare the cream. Place heavy cream in a small pot and bring to a boil. Place chopped chocolate in a heatproof bowl. Pour cream over the chopped chocolate.

6.

Blend the mixture using an immersion blender. Then add the praline paste and continue blending until a smooth, shiny cream forms.

7.

Allow the cream to cool at room temperature until it solidifies to a comfortable piping consistency.

8.

Transfer the cream to a piping bag fitted with a star-shaped tip, or without a tip. Cut the cream puffs in half and pipe the cream on the bottom half. Top with the top half of the cream puff.

Recipe tags

chocolate chocolate cream choux pastry cream puffs crunchy Efrat Libfroind individual desserts kiddush showstopper special occasion sweet table
Chocolate Crunch Cream Puffs Filled with Chocolate Cream

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