Directions: |
Directions:In a pot over high heat, bring the water, milk, butter and salt to a boil. Carefully add the flour and stir stir stir until the mixture pulls away from the sides. Cook for another minute or so to cook the flour out a bit. Let cool for a minute, then pour into the bowl of an electric mixer. On low speed beat in the eggs one at a time until fully incorporated. Do not over beat. Preheat the oven to 400 degrees. Place about a Tablespoon of the dough onto a silpat lined baking sheet. Leaving space in between fit about 12 onto a sheet. Bake at 400 degrees for 10 minutes, lower the oven temp to 350 bake for another 10 minutes. Turn off the oven and let the
puffs dry in the warm oven for yet another…ten..minutes. Let cool on a wire rack.
If you aren’t filling them immediately, you can keep them in an airtight container, otherwise, let’s move onto the chocolate cream.
In the bowl of an electric mixer combine the sugar, flour, cornstarch and egg yolks. Beat for 2-3 minutes. Set aside. In a saucepan, add the heavy cream and the milk and bring to a simmer. Pour about 1/3 of the hot milk mixture into the egg/flour mixture in the electric mixer. You are trying to temper it so it doesn’t cook. Stir until combined then pour that BACK into the saucepan with the remaining warm milk.
Cook over medium heat while stirring, until thickened. Pour the mixture into a bowl, and whisk in the vanilla and the chocolate chips until you get a nice smooth custard. Cover in plastic wrap, placing the wrap right on the surface of the custard to avoid a ‘skin’. Keep in the fridge until nice and cold and ready to use. While the choux is resting and the custard filling is chilling, start on the Chantilly frosting.
In a saucepan combine the milk, sugar, egg yolks, butter, salt and vanilla. Cook over medium low heat until the frosting thickens – about 10 minutes. If you want a thicker frosting, after it is thickened put the frosting into the freezer until you get it to a piping consistency. When you are ready to assemble, place the custard in a
piping bag and pipe it into the choux puffs. Top each of the coco puffs with a spoonful of Chantilly frosting. Refrigerate until you are ready to serve. |
This recipe for Hawaiian Cocoa Puffs is from