Posts
Indecent... that is all.
Cream Puffs
4 large eggs
1 cup all purpose flour
1/2 cup unsalted butter
1 cup water
1/4 teaspoon salt
Preheat the oven to 400. Line a baking sheet with parchment. Heat the water, butter, and salt in a 2 quart sauce pan until it reaches a simmer. Remove from heat and add the flour mixing vigorously until no dry spots remain. Add the dough to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-low speed, adding an egg at a time until incorporated thoroughly. The batter will be glossy.
Pipe or scoop the batter in to teaspoon-sized mounds on the parchment. Bake for 20 minutes until uniformly golden brown, light, and seemingly hollow inside. Cool, split, and fill with Chantilly cream, and brush or drizzle with mocha-chocolate ganache, if desired.
Mocha-Chocolate Ganache
1/4 cup freshly roasted coffee beans, ground for drip
1/2 cup cream, heated almost to a simmer
1/2 cup dark chocolate chopped in to pieces or chips
Place the chocolate in a medium-sized heat proof bowl. Place the ground coffee in to a separate medium-sized heat proof bowl. Heat the cream until it just begins to simmer. Pour the steaming hot cream over the ground coffee and allow to steep for a minute while stirring. Using a fine mesh coffee filter, or paper filter in a colander set over the bowl with the chocolate, pour the cream and grounds in to the filter. Allow the the hot mocha cream to melt the chocolate for one minute, and then stir to smooth out the ganache until no lumps remain. Cool slightly and then drizzle or brush over the cream puffs.
Chantilly Cream
2 cups heavy whipping cream, chilled
1/3 cup sugar
1 teaspoon vanilla extract
Whip all ingredients in the bowl of a stand mixer fitted with a whisk attachment until medium peaks form.
No comments:
Post a Comment