Chocolate Cream Puffs
1.
Cut the butter into small pieces, add water, salt, and sugar to mix, put it in a pot and boil, turn off the heat immediately;
Immediately add the sifted flour and stir evenly, then turn on a low fire and continue to stir while heating to evaporate the excess water. When a film appears on the bottom of the pan, turn off the heat;
2.
Dry the cooked dough to lukewarm, add egg liquid several times in small amounts, stirring each time until it is completely absorbed;
3.
Until the state of the batter is to lift the spatula, the batter that is pulled up is in an inverted triangle shape. When this state is reached, do not add any more egg liquid even if there is remaining egg liquid;
Take a large 8-tooth chrysanthemum mouth and put the batter into the piping bag;
4.
Extrude the puff dough on the baking tray, pay attention to the interval, because there will be expansion during the baking process;
Dip the back of the spoon with water to flatten the tip of the batter when squeezing the puff dough;
Preheat the oven to 210 degrees, bake the middle layer for 12 minutes until the puffs are fully expanded, and then turn 180 degrees for 25-30 minutes until fully cooked;
5.
25 grams of whipped cream, microwave heating for 20-30 seconds until slightly boiling;
Pour the chopped dark chocolate immediately;
Stir evenly, let cool for later use;
6.
Whip 120g whipped cream, add dark chocolate and mix well, put it in a piping bag and refrigerate for later use;
7.
The baked puffs are left to cool, cut in the middle and put in the chilled chocolate cream filling, and sift the powdered sugar on the surface to decorate.
