Bite Size Chocolate Covered Cream Puffs
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Preheat oven 375* Melt 1 stick butter with 1 cup water, 1 tsp sugar and 1/2 tsp salt.
1
Bring to a boil
2
Quickly add 1 cup flour and stir with wooden spoon. Remove from heat, chill 3 minutes.
3
Add 4 eggs, 1 at a time, mixing well after each.
4
Line 2 trays wit parchment paper. Mix 1 egg with with 1 tbsp water for egg wash and set aside.
5
Transfer dough to pastry bag with #12 or larger tip.
6
Pipe 1 1/2 circles. (I made bite size) Use wet finger to push down peaks for even baking.
7
Brush with egg wash and bake approx 30 minutes.
8
Make the cream. In pan add 1/2 cup sugar, 1/4 cup cornstarch, pinch kosher salt.
9
In separate bowl add 2 cups milk and 4 egg yolks.
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Add egg/milk mix to pan, along with 2 tbsp butter.
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Let boil 1 minute while whisking.
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Remove from heat add 1 tsp vanilla, mix well. It will thicken.
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Put into a bowl and cover with plastic wrap to prevent skin from forming. Refrigerate 2 hours
15
Let puffs cool at least 1 hour.
16
Make about 15 min before ready to finish puffs. Add 4 oz semi sweet chocolate to a glass bowl.
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Microwave 1/2 cup heavy whipping cream for approx 1 minute (do not scorch) Pour over chocolate.
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Let sit 3 minutes to melt chocolate then whisk until smooth.
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Let rest 8-10 minutes.
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Add cream to a pastry or ziplock fitted with a straight tip.
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Pipe cream into middle of each. If cream is too thick, split them 2/3 thru with spoon then pipe.
22
Dip tops in Ganache, leave to dry at room temp. Store in fridge up to 2 days or freeze.
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