Mini Chocolate Choux Au Craquelin with Chocolate Pastry Cream | Cute and Delicious | ASMR Baking
These are adorable little cream puffs with a chocolatey exterior and filled with a decadent chocolate pastry cream!
I N G R E D I E N T S :
CRAQUELINE DOUGH:
40 g Butter
50 g Brown Sugar
45 g Plain Flour
5 g Cocoa Powder
CHOUX:
40 ml Water
40 ml Milk
35 g Butter
50 g Plain Flour
2 Eggs Beaten
CHOCOLATE PASTRY CREAM:
50 g Egg Yolks (about 3)
35 g Granulated Sugar
15 g Cornstarch
225 g Whole Milk
115 g Dark Chocolate
45 g Butter (room temp)
Bake at 170 C for 15 mins, then let dry with oven turned OFF, and a wooden spoon in the opening of the oven door, for 15 minutes.
If you skip this drying time, the cream puffs will deflate after coming out of the oven.
Enjoy!
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