The Perfect Chocolate Cream Puffs for Your Valentine
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What’s Up, Hungry People!
Has anyone else been binging on The Great British Bake Off now that it’s streaming on Netflix? If you haven’t jumped on the bandwagon yet, what are you waiting for? It combines two of my favorite pastimes: baking and all things British.
If I could bake 24/7 and channel my inner Hermione Granger while doing it, you bet I’d be the happiest chef on the block.
Inspired by GBBO, I dipped my toes into the world of choux pastry for the very first time. It took a couple of tries, but hey, we all have to start somewhere, right? Once I cracked the code, it was smooth sailing.
Here’s What You Need
Choux Pastry:
- Butter: Adds richness and moisture to the dough, also helps in leavening.
- Water: Provides the necessary liquid for the dough to form.
- Flour: The main structure-building ingredient in the choux pastry.
- Eggs: Acts as a binder and provides moisture for steam, aiding in the puffing of the pastry.
- Sugar: Adds a touch of sweetness to balance flavors.
- Salt: Enhances flavor and tightens the gluten structure for better texture.
Whipped Cream Filling:
- Heavy Cream: Creates the creamy and fluffy texture when whipped.
- Sugar: Sweetens the cream and balances the overall flavor.
- Vanilla: Adds aroma and depth to the whipped cream.
Chocolate Topping:
- Chocolate Chips: Provide the rich chocolatey flavor for the topping.
- Butter: Smooths out the melted chocolate, making it easier to dip the puffs.
Let’s Cook!
For the choux pastry, you’ll start by combining butter and flour on the stovetop. Wait for it to turn into a shiny dough.
Then transfer that dough into a stand mixer and start adding the eggs, one at a time.
Once the dough has the right consistency, spoon it into a piping bag. Now, pipe those golf-ball-sized circles onto a parchment-lined baking sheet. Got any little peaks? Just smooth them out with a wet finger.
Bake the choux pastry until it’s puffed up and golden brown. This is a difficult step because the pastry can go from perfectly golden to unsavory brown in just a matter of seconds, so keep a close eye on it towards the end of it’s baking time.
The Golden Rule of Choux Pastry
Timing is everything, folks. Bake the choux pastry until it’s puffed up and a lovely golden brown. And keep those peepers peeled! This pastry can go from golden perfection to a shade too dark in a blink, especially towards the end of the baking time.
Letting Off Some Steam
After your choux pastries are out of the oven, you’ll want to release any steam that might’ve built up. Just pierce each one with a sharp knife or toothpick. Trust me, trapped steam can make your choux go limp, and we don’t want that.
To really get rid of the moisture, I turned off my oven, poked holes in each puff, and let them sit in the cooling oven. It helps maintain that lovely crisp texture.
Cream-Filling Time!
Once your choux pastries have cooled, whip up some cream. Grab a piping bag with a pointed tip, and inject that cream into the hollow center of each puff.
If you’re not serving them immediately, hold off on the cream-filling. We don’t want soggy puffs, now do we?
The Final Touch
Last but not least, dip your cream-filled puffs into melted chocolate. Chill them until that chocolate layer solidifies. Now, you’re all set!
Serve to your lovely family, friends, and significant others this Valentine’s Day!
Well, Hungry People, that wraps up our adventure into the world of chocolate cream puffs. With your trusty piping bag in one hand and these tips in the other, you’re all set to dazzle your loved ones this Valentine’s Day. May your choux always puff and your cream stay dreamy. Happy baking and, as always, Enjoy!
Chocolate Cream Puffs for Valentine’s Day
Equipment
Instructions
- Preheat the oven to 425°F. In a large pan over medium-high heat, melt the butter in the water. Add the flour, sugar, and a pinch of salt all at once and stir quickly until a thick dough forms. Remove from heat.
- Transfer the dough to a stand mixer. Stir on low while adding the eggs, one at a time, until completely incorporated. The dough should be smooth but not runny.
- Spoon the dough into a piping bag. Pipe golf ball-sized mounds of dough onto a parchment-lined baking sheet. Use a wet finger to smooth off the tops of each mound.
- Bake in the oven for 30 minutes, or until the choux pastry is puffed up and golden brown. Turn off the oven.
- Release the steam in each puff by poking a small hole in the top or side. Place the pastries back into the oven to continue to dry out as the oven cools.
- When the pastries are completely cooled, whip together the heavy cream, vanilla, and sugar until thick. Spoon the whipped cream into a piping bag with a pointed tip. Insert the tip into the side or bottom of each pastry and fill with cream until full.
- Melt together the butter and chocolate chips, stirring until smooth. Dip the tops of each pastry in the chocolate. Chill until the chocolate has hardened, about 5 minutes.
- Serve right away to your sweeties and enjoy!
