Bite Size Chocolate Cream Puff with Chantilly Frosting (Butter Frosting) 

Bite Size Chocolate Cream Puff with Chantilly Frosting (Butter Frosting)
Creamy Inside
Ingredients:
▪ 1/2 cup sugar
▪ 2 tablespoon flour
▪ 2 tablespoon cornstarch
▪ 4 large egg yolks
▪ 1 1/4 cup milk
▪ 1/2 teaspoon vanilla extract
Direction:
1. In medium bowl combine sugar, flour, cornstarch, and egg yolk. Beat on high speed for about 2 - 3 minutes or until thick and lemon colored.
2. Pour milk into a medium saucepan and bring to a simmer.
3. Gradually pour 1/4 cup milk into the egg mixture, stirring to combine well.
4. Pour egg mixture back into saucepan and cook over low to medium heat, stirring constantly, until mixture begins to bubble and thickened.
5. Whisk mixture and continue cooking for about 1 minute.
6. Transfer custard into a medium bowl, add and stir vanilla.
7. Cover bowl with plastic wrap, let cool and refrigerate until ready to use.
Chantilly Frosting (Butter Frosting)
Ingredients:
▪ 1 1/2 cup evaporated milk
▪ 1 cup sugar
▪ 6 egg yolks
▪ 2 sticks butter
▪ 1 1/2 teaspoon vanilla extract
Directions:
1. Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over low heat or double boiler, stirring constantly, for 10 minutes or until mixture thickens enough to spread.
2. Transfer frosting into a medium bowl.
3. Cover bowl with plastic wrap, let cool and refrigerate until ready to use.
Chocolate Choux Pastry
Ingredients:
▪ 1 cup flour
▪ 2 tablespoon cocoa powder
▪ 1 cup water
▪ 1/2 teaspoon salt
▪ 1 tablespoon sugar
▪ 1/2 cup unsalted butter
▪ 4 eggs
Directions:
1. Combine and mix flour, cocoa, salt, and sugar.
2. Combine water and butter, bring mixture to full boil.
3. Add flour mixture all at once and stir vigorously with wooden spoon until mixture pulls away from the sides of the pan.
4. Continue cooking for about 1 minute, stirring constantly.
5. Transfer to a bowl and let cool for 5 minutes, stirring occasionally.
6. Beat in eggs one at a time, with a wooden spoon or with mixer on low speed until paste is smooth before adding next egg.
7. Beat dough until it is smooth and shinny and very thick but not stiff.
8. Transfer mixture into piping bag, and pipe puffs about 1 to 2 inches across or what size you like and 2 inches apart onto a large baking sheet lined with parchment paper.
9. Preheat oven at 375 degrees.
10. Bake about 30 minutes. DO NOT OPEN oven door when baking it will encourage them to collapse.
11. Cool and use piping bad to fill and frost your puff.
Enjoy!
Refrigerate leftover. It actually taste better cold.
Night at the Dance Hall by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: www.twinmusicom.org/song/309/n...
Artist: www.twinmusicom.org