Chocolate choux pastry
I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate:
- 80g all purpose flour
- 18g cocoa powder
- 65g butter
- 28g sugar
- 135g liquid (70g milk; 60g water)
- 150g eggs
I find that they don't rise really. They come out more like thick cookies. The recipe cautions that the cocoa is heavy and they won't rise as much - but this is pretty extreme.
My recipes for normal flavored ones come out fine.
Also, do you recommend cooking the flour and chocolate together in the sauce pan? I was thinking instead of mixing the chocolate in after at the time I'm mixing in the eggs...
Best Answer
I've seen recipes with and without milk, but the ingredients seem fine (150g eggs means 3 eggs?).
The importance of this recipe is the methodology:
- Boil the mix liquid (or water) with butter, and reduce to simmer in a saucepan.
- Sift cocoa and flour and sugar, and add it to the saucepan, combining it until it forms a dough that comes away from the sides. Then put away from fire and in a bowl.
- Mix the eggs somewhere, and add it to the dough in 4 times, mixing.
The final batter should be dense but remind you to the middle point of a chocolate ganache and a chocolate frosting. Now with a piping bag, add the batter and make the shapes (you can make a ball) in a tray laying cooking paper, and bake! Depending on the ingredients, I'd say generically, in pre-heated 200C, 30 mins.
Pictures about "Chocolate choux pastry"
Can you make chocolate pate choux?
Chocolate choux pastry is just as easy to make as classic choux pastry with this step by step guide. This recipe makes the BEST chocolate cream puffs ever, paired with a delicious chantilly cream filling!What is choux pastry called in USA?
Choux pastry dishesNameTypeOriginChouxnutSweetUSACream puffSweetU.S.CroquemboucheSweetFrance\xc9clairSweetFrance13 more rowsWhat is the best flour for choux?
Some bakers prefer all purpose or bread flour because the high protein content makes the choux pastry hold their shape better. These flours also give choux pastry a thick and crisp shell.What makes a good choux pastry?
Michael Ruhlman's ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and eggs. While this works well, I find that adding a little extra flour helps make perfect choux pastry that is crisp and stable. The pastries keep its shape as it bakes \u2013 a very desirable result.Chocolate Cream Puffs | Choux Au Craquelin
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