Chocolate choux donut Recipe

Name: Chocolate choux donut (Choco cream puff)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Cuisine: Korean
Ingredients: 30g Unsalted butter; a pinch of Salt; 33g Water; 33g Milk; 40g Cake flour; 5g Cocoa powder; 75g Egg; Pearl sugar; Whipped choco cream (200g whipping cream + 25g sugar + 20g cocoa powder)

Cooking TreePublished: 2022-09-24 Updated: 2023-06-2601.2K views

In Cooking Tree, Chocolate choux donut (Choco cream puff) is on the menu, and we’ll show you how to make it from scratch.

I made chocolate puff pastry by panning chocolate sugar into a donut shape and sprinkling sweet pearl sugar.
I cut the doughnut-shaped gouache in half and sandwiched it with sweet chocolate cream.

The hail sugar sprinkled on top adds texture, and you don’t have to do any other decorations to make it a point.

Chocolate cream is made by adding sugar to fresh cream and whipping it slightly by 40%, then sieving cocoa powder and whipping it.

I used the 195 tip when kneading the cream and dough. I made it and ate it right away, and the crispy gou and soft cream go really well together and it was delicious!

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate choux donut (Choco cream puff)

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Rating: 5.0/5
( 63 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

30g Unsalted butter

a pinch of Salt

33g Water

33g Milk

40g Cake flour

5g Cocoa powder

75g Egg

Pearl sugar

Whipped choco cream (200g whipping cream + 25g sugar + 20g cocoa powder)

Instructions

Put unsalted butter, salt, water, and milk in a saucepan and put it on the fire. When the edges start to boil, take it off the heat and sift the soft flour and cocoa powder and mix.

Put it on low heat and stir-fry until a film forms on the bottom of the pot.

Remove from the heat and divide the eggs into the mixture.

Squeeze in an oven pan, sprinkle with water, sprinkle with hail sugar, bake at preheated 190 degrees for 15 minutes and at 160 degrees for 15 minutes, then cool.

Cut the baked Shoo in half, add sifted cocoa powder and sugar, and sand with whipped cream.

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