Chocolate puff pastry choux ingredients Chocolate puff puffs are used to prepare

< h1 class="pgc-h-arrow-right" data-track="1" > fee </h1>

<col>

Puff body

water

60g

Milk

butter

55g

salt

2g

Low gluten flour

Egg

1 pcs

Puff pastry

45g

sugar

40g

Light cream

100g

Cocoa powder

5g

<h1 class="pgc-h-arrow-right" data-track="28" > chocolate puff puffs </h1>

Puff pastry: Gently stir the butter softened to room temperature, add the sugar and stir well, then sift in the low gluten flour and cocoa powder and stir into a ball.

Then roll out the dough into a dough crust about 2mm thick, put it in the refrigerator and freeze it for about 5 minutes, take it out and carve it into a circle, then continue to put it in the refrigerator and freeze it.

Choux: Pour water, milk, salt and butter into a pan, heat to a boil, turn off the heat, sift in low-gluten flour and stir well to ensure there are no clumps. Then restart the heat and spread the dough evenly with a spatula while sautéing quickly over high heat for about 1 minute.

Pour the dough into a bowl and simply spread the dough with a spatula to dissipate some of the heat. The egg mixture is added to the dough three times, each time stirring well.

Place the mixed batter in a framed bag, squeeze it into a circle, and cover the puff pastry over the squeezed puff paste.

Bake at 180 degrees for about 35 minutes.

Finally, squeeze in the cream.