Cocoa meringue choux Cream puffs Recipe

Name: Cocoa meringue choux Cream puffs
Prep time: 45 min
Cook time: 21 min
Total time: 66 min
Yield: 20
Cuisine: Korean
Ingredients: 22g Unsalted butter; 25g Water; 25g Milk; 1g Salt; 1g Sugar; 28g Cake flour; 50g Egg; Cocoa powder; Whipped choco cream (100g whipping cream + 10g sugar + 6g cocoa powder); Meringue (1 egg white + 40g sugar + 1/4ts vanilla extract)

by Cooking Tree 2022-09-17

written by Cooking Tree Published: 2022-09-17Updated: 2023-05-17

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Cooking Tree is serving you a delectable recipe for Cocoa meringue choux Cream puffs, and we’ll show you how to prepare it from scratch.

Sprinkle cocoa powder and put the meringue on top of the baked choux, and I made a nice burnt meringue with a torch.
I sprinkled cocoa powder in a slightly different color when baking the choux, and it seems to come out beautifully as it cracks naturally~^^

The meringue to be raised is not too hard and should be whipped about 80% to form a good shape.
I wanted to make it cute, so I baked the choux a little bigger than the home run ball, but if I bake it a little bigger, I think it will be a little more comfortable to hold the meringue when I put it on~*^^*

The recipe is simple, but when I finish it with a torch, it turns out to be a sugar that looks really nice and delicious~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cocoa meringue choux Cream puffs

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Rating: 5.0/5
( 84 voted )

Serves: 20 Prep Time: 45 Minutes Cooking Time: 21 Minutes 21 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

22g Unsalted butter

25g Water

25g Milk

1g Salt

1g Sugar

28g Cake flour

50g Egg

Cocoa powder

Whipped choco cream (100g whipping cream + 10g sugar + 6g cocoa powder)

Meringue (1 egg white + 40g sugar + 1/4ts vanilla extract)

Instructions

Put butter, water, milk, salt, and sugar in a pot and heat until the butter is melted. Remove from the heat and add soft flour and mix.

Put on low heat and fry for about 1 minute until a thin film forms on the bottom, then transfer to another bowl and cool lightly.

Divide the eggs into 2 batches, mix, and place in a piping bag.

Pan in an oven pan, prepare the dough with water-soaked fingers, sprinkle with cocoa powder, and bake in an oven preheated to 180 degrees for 20 minutes.

Fill the choux with chocolate cream, put the meringue, and heat it with a torch.

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