Chocolate Cream Puffs

Recently my colleagues have been boorrowing recipe books from the library. wow... flip & flip through those yummy cakes & pastry makes me more into this hobby.

These recipe books were all tag with post-it by them for copying. Me too copy quite a few recipes for my reference.

This cream puff recipe was from 1 of the book. It was a sure to keep recipe beacuse there are pictures on the steps & also consider a successful attemp for the 1st time.

I use my whipped cream to mixed with coco powder for the filling, the puff was crispy when out of oven, after cooled, i piped in the chocolate cream & keep in the fridge.

These puffs were soft, yummy & well receiving from colleagues & family ^-^

Ingridents:

Puff Pastry:
125 ml. water
50 gm. Butter
pinch of salt
3 gm Castor sugar
75 gm. Cake flour
2 eggs
1 egg (for egg wash on top of the piped paste)

Chocolate cream filling:
200 ml whipping cream
flavor - 1~2 tbsp Coco powder (depends on own preference for Coco richness)

Method for Puff pastry:
(1) Boil water, butter, salt & sugar till boiling.
(2) Pour in all the flour and stir vigorously with a wooden spoon till paste is not sticky and leaving the side of the pan. Remove from heat and let it cool a little.
(3) Stir in eggs and mix till it becomes a smooth paste.
(4) Fill paste into a piping bag fitted with a star nozzle and pipe onto a baking tray to about 2-3 cm round shape. Makes about 20 nos.
(5) Brush the paste with egg wash & bake at 180C for about 20~30 mins. or till puffed up and golden in colour.
(6) Fill Chocolate cream into a piping bag with a round tip nozzle. Make a small hole with the nozzle & pipe in the cream till full.
(7) Chilled in fridge & serve.

For filling:
(1) Use electric mixer to beat whipping cream till stiff perk.
(2) Add in the coco power & gentle mix till well blend.