Chocolate Cream Puffs
1.
Add a cup of water to the pot, put the butter, heat on medium heat until the butter is completely melted, preheat the oven to 375F/190C, prepare two greased baking pans
2.
Then add flour and salt and stir until the pan is not sticky, then add the eggs one by one, stirring well each time
3.
Put the batter into a standardized bag or use a large spoon to squeeze or scoop it onto the greased baking pan. Leave some distance between each. It can be made into a spherical shape or a long strip shape, usually coated with chocolate
4.
Bake in the oven for 40-50 minutes, then take it out, cut a hole in the middle without cutting it, and then put it in the oven and bake for about 10 minutes, turn off the oven, leave the puffs in it and continue to bake for about 10 minutes. The surface is relatively brittle. You can fill it after it cools down completely
5.
The puffs themselves don’t have any taste. They must be stuffed. Usually, the whipped cream is whipped with sugar to make dry foam, put in a flower bag, squeeze it into the cut puff, and cover it. You can also decorate the surface with fruits and chocolate. The chocolate drizzle I made is to heat the whipped cream to just open, remove from the heat, pour into the chopped chocolate, let it sit for 1-2 minutes, and then stir until smooth.
