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Bitter Sweet Cocoa Shortbread Cream Puffs
Bitter Sweet Cocoa Shortbread Cream Puffs

Before you jump to Bitter Sweet Cocoa Shortbread Cream Puffs recipe, you may want to read this short interesting healthy tips about Treats that give You Vitality.

We all know that consuming healthy meals can help us feel better in our bodies. We are likely to feel way less gross whenever we increase our intake of nutritious foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel better than eating a slice of pizza. This is usually a problem, nonetheless, in terms of eating between snacks. Finding snacks that help us feel better and increase our energy levels often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that you can use when you need a quick pick me up.

While searching for a convenient wholesome snack, don’t forget about yogurt. Eating fat free yogurt in place of a nutritious larger lunch isn’t a good idea. Low fat yogurt would make a wonderful snack, nonetheless. It contains a great deal of calcium, healthy proteins, and B vitamins. Yogurt is typically eaten to help preserve the digestive system since it is so easily digestible by most people. Quick hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an simple way to lessen sugar while still enjoying a tasty snack.

You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to bitter sweet cocoa shortbread cream puffs recipe. You can have bitter sweet cocoa shortbread cream puffs using 20 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. You need Cocoa choux pastry shell:
  2. You need Salted butter
  3. You need Hot water
  4. You need Sugar
  5. Use White flour
  6. Use Cocoa powder (unsweetened)
  7. You need 3 Egg (large)
  8. Get Cocoa shortbread:
  9. Provide Butter
  10. Use Sugar
  11. Take less than 1 tablespoon Egg (the leftover from the choux pastry shell)
  12. Take Flour
  13. Get Cocoa powder (unsweetened)
  14. Provide Crème Diplomat:
  15. You need Egg yolk
  16. Get Sugar
  17. Prepare Plain flour
  18. Use Milk
  19. Get Vanilla oil
  20. Take Heavy cream (whipped)
Steps to make Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. Make the shortbread dough. Cream the butter and sugar and add the egg. Sift the flour and cocoa powder together, and fold into the butter mixture. Let the dough rest in the refrigerator for 1 hour.
  2. Make the choux pastry shell. Sift the flour and cocoa powder together. Beat the eggs. In a sauce pan over medium heat, add the butter, hot water, and sugar. Bring it to a rapid boil.
  3. Turn off the heat and add the dry ingredients. Mix the liquid and dry ingredients until well incorporated. Once it becomes a lump, turn on the heat again and knead it briefly.
  4. Turn off the heat and gradually add the beaten eggs. It seems to separate at first, but gradually becomes easier to add the eggs. Mix well each time adding the eggs.
  5. The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula.
  6. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.
  7. You will use about 5 g of shortbread dough per choux pastry shell. Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles. Cover the choux pastry dough with the shortbread dough.
  8. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes.
  9. Bake it a total of 30 minutes. Do not open the oven door while baking!! After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry.
  10. Make the cream. In a microwave-safe container, add the egg and sugar and mix well. Add the flour and mix until smooth. Add the vanilla and milk.
  11. Microwave it for 4-5 minutes without plastic wrap. Take it out a few times and stir well each time. Place it on top of ice water to cool it down.
  12. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done.
  13. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.

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