Double Chocolate Cream puff (Cookie Choux)

Name: Double Chocolate Cream puff (Cookie Choux)
Prep time: 50 min
Cook time: 26 min
Total time: 76 min
Yield: 8
Cuisine: Korean
Ingredients: 70g Unsalted butter; 50g Sugar; 75g Cake flour; 4g Cocoa Powder; 30g Unsalted butter; 1/8ts Salt; 33g Milk; 33g Water; 40g Cake flour; 70g Egg; 150g Whipping cream; 60g Melted white chocolate; 180g Whipping cream; 70g Melted dark chocolate

Cooking TreePublished: 2023-02-14 Updated: 2023-02-1201.1K views

In Cooking Tree, Double Chocolate Cream puff (Cookie Choux) is on the menu, and we’ll show you how to make it from scratch.

I made a baked double chocolate cream cookie with two cookie doughs.
The cookies I’ve seen so far have only one cookie color on the top, but I thought it would be fun to make them in two colors.

It’s cumbersome as the cookie dough is thick, so you have to work it in the refrigerator to harden the shape to make it crossed, but I’m glad it came out the way I thought it would!
Just like the outside, I filled the inside with two chocolate creams.

I think the combination of the soft chocolate cream and the savory and crispy gou is really good~^^
If it is cumbersome to make, you can make it with only one cream and one cookie dough, and it will be really delicious!

It is delicious to eat as is, and I think it is really delicious even if you eat it cold.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Double Chocolate Cream puff (Cookie Choux)

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Rating: 5.0/5
( 74 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 26 Minutes 26 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

70g Unsalted butter

50g Sugar

75g Cake flour

4g Cocoa Powder

30g Unsalted butter

1/8ts Salt

33g Milk

33g Water

40g Cake flour

70g Egg

150g Whipping cream

60g Melted white chocolate

180g Whipping cream

70g Melted dark chocolate

Instructions

Soften unsalted butter, add sugar and mix, then sift the soft flour and mix.

Remove 1/3 of the dough, add cocoa powder to the remaining dough and mix.

Roll out the basic dough and chocolate dough and harden in the refrigerator for about 30 minutes.

Dip the hardened cookie dough with a circular cutter and combine them to form a shape and put it in the refrigerator.

Put unsalted butter, salt, milk and water in a pot and boil it until the butter is melted. Remove from the heat and sift the soft flour and mix.

Put the dough on low heat and turn the dough over and heat it for about 1 minute until the dough becomes shiny and a thin film forms on the bottom of the pot. Transfer it to another bowl and cool it lightly.

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

Pan in an oven pan, put the cookie dough in the refrigerator, bake in an oven preheated to 180 degrees for 25 minutes and cool.

While whipping fresh cream, add melted chocolate and whip gently to make cream.

Fill the shoe with chocolate cream and white chocolate cream.

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