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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 Tips For Living Green And Lowering costs Inside the Kitchen.

Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

Begin with exchanging the lights. Obviously you shouldn’t confine this to merely the cooking area. The usual light bulbs are the incandescent variety, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these types of bulbs last as long as ten of the conventional type as well as using a lot less energy. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, which is good. Along with different light bulbs, you should learn to leave the lights off if they are not needed. The family spends considerable time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in some other rooms, not simply the kitchen. Try keeping the lights off unless you absolutely need them, and notice just how much electricity you can save.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is actually something we can all perform, without difficulty. A lot of it truly is simply using common sense.

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 cook it.

The ingredients needed to cook Bitter Sweet Cocoa Shortbread Cream Puffs:
  1. You need Cocoa choux pastry shell:
  2. Get 40 grams Salted butter
  3. Use 100 ml Hot water
  4. You need 1 pinch Sugar
  5. Prepare 50 grams White flour
  6. Prepare 10 grams Cocoa powder (unsweetened)
  7. You need 2 1/2 3 Egg (large)
  8. You need Cocoa shortbread:
  9. Take 50 grams Butter
  10. Take 30 grams Sugar
  11. You need 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
  12. Get 80 grams Flour
  13. You need 20 grams Cocoa powder (unsweetened)
  14. Use Crème Diplomat:
  15. Provide 2 Egg yolk
  16. Take 50 grams Sugar
  17. Take 25 grams Plain flour
  18. You need 250 ml Milk
  19. Prepare 1 dash Vanilla oil
  20. Prepare 100 ml 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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