John Myers
Contents
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Ingredients
Choux:
- 80 ml Milk
- 40 ml Water
- 25 g Butter
- 1 pinch Salt
- 80 g Flour
- 1 Egg size L.
- 1 Egg yolk
Filling:
- 50 g Butter
- 35 g Cocoa butter
- 100 g Ruby chocolate drops
Topping:
- 100 g Ruby chocolate drops
- Decorative pearls and stars as desired
Instructions
Filling:
- Put all 3 ingredients in a saucepan and let them melt over a mild heat while stirring, warm to 30 °, transfer to a bowl and keep in the refrigerator until the small cream puffs can be filled.
Choux:
- Put the milk, water, butter and salt in a saucepan and bring to a boil. While stirring with a wooden trowel, sprinkle in the sifted flour and keep stirring and moving the dumpling-like dough back and forth in the pot, gently pressing, kneading and "burning off" until a white layer has formed on the bottom of the pot. Then transfer the dough into a bowl, let it cool for about 5 minutes and then stir in the egg and yolk one after the other with the paddle of the hand mixer until the dough is smooth but still a little firm.
- Preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper or foil. Pour the rather tough dough into a disposable piping bag and cut off the tip so that an approx. 8 mm opening is created. Now place dots about the size of a table tennis ball on the tray at a distance of 15 and then slide it into the oven on the 2nd rail from below. The baking time is approx. 20 minutes. When the small cream puffs have risen and are golden yellow in color, they are ready and have to cool on the tray outside of the oven.
'Fertigstellung:
- Now whip the solidified chocolate butter mixture with the paddle of the hand mixer until creamy. This is a little difficult at first, but becomes easier when the mass returns to room temperature. But if the mass is still a little too tight. Add approx. 2 - 3 tablespoons of cream. Pour the mixture into a piping bag and cut the tip so far that an opening about 5 mm is created.
- Cut the small cream puffs in the middle, sprinkle a thick dab of cream on the lower half and put the top on top. Meanwhile, let the 100 g Ruby Chocolate Drops melt over a water bath over a medium heat. When all profiteroles have been put together, pour a tablespoon of the liquid chocolate over each and immediately decorate them with the desired decoration. Then just let the chocolate set and the small bites for coffee or tea are ready .....................
