Chocolate Puff

What's better than a Chocolate Puff for Valentine's Day?

Ingredient

Chocolate Cream Ingredients

• 80g Cream
• 60g Chocolate spread

Puff Ingredients

• 63g Water
• 1g Salt
• 38g Butter
• 50g Bread flour
• 90g Egg

Method

Chocolate Cream Method

1. Pour the cream in a large bowl and stir until well blended.
2. Add the chocolate spread and stir until well combined. Place the mixture in the fridge for later use.

Puff Method

1. In a saucepan, heat the water, salt and butter to the boil.
2. Add the bread flour and stir until the mixture is well blended and can be pulled away easily from the sides of saucepan. Place the mixture in a steel pot.
3. Stir the mixture with a paddle, add the eggs separately and stir well between each addition.
4. Add the eggs and stir until the batter gets properly thick (which means you may not use all of the eggs)
5. Stir the batter until it is smooth and firm enough to remain a glossy triangle when the paddle is lifted.
6. Fill the pastry bag with the batter. On a baking tray, squeeze the batter into puff balls of 3cm diameter and leave 3cm distance between each ball.
7. Place the baking tray in an oven at 180°C /200°C for 15 minutes.
8. Take the tray out, turn it around and bake in an oven at 200°C /150°C for another 5 to 8 minutes.
9. Remove the puffs from the tray and let them cool at room temperature. Fill the puffs with chocolate cream mixture you prepared earlier.