Chocolate cream puffs by pastry chef Danielle Marelli

Chocolate cream puffs-recipe by our pastry chef Danielle Marelli.
Come along behind the scenes for another peek into our #pastrykitchen🤩
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Pastry chef @danielle_marelli shares yet another delicious recipe which can easily be made at home this season! Do make these at home and tag us in your stories 😊
CHOCOLATE CREAM PUFFS
Yield: 24 SMALL PUFFS
PATE A CHOUX
Ingredients:
WHOLE MILK 300G
WATER 300G
SUGAR 10G
SALT 10G
BUTTER 280G
AP FLOUR 400G
WHOLE EGGS 500G
Method:
1. Combine whole milk, water, sugar, salt and butter in a pot and bring to a boil
2. Add flour and stir over high heat for 30-45 seconds
3. Transfer to mixer and mix on low speed with a paddle attachment until slightly cooled, 3-5 minutes.
4. Add whole eggs gradually, scraping down the bowl
5. Pipe pate a choux with a round piping tip into rounds slightly larger than a quarter size
6. Top with chocolate croustillant rounds before baking
7. Bake: 350F; 20 minutes, then crack the oven door slightly and continue baking for another 15-20 minutes
CHOCOLATE CROUSTILLANT
Ingredients:
AP FLOUR 160G
COCOA POWDER 20G
SUGAR 180G
SALT 4G
BUTTER 150G
Method:
1. Combine ingredients and mix until dough forms
2. Roll out to 3mm thick and freeze
3. Cut out rounds slightly larger than your choux puff rounds
4. Place directly on top of piped pate a choux rounds
CHOCOLATE PASTRY CREAM
Ingredients:
WHOLE MILK 500G
VANILLA 5G
EGG YOLKS 120G
SUGAR 130G
CORNSTARCH 34G
CHOCOLATE, 61-70% 220G
SALT 2G
Method:
1. Bring whole milk to simmer
2. Combine sugar, egg yolks and cornstarch and whisk well so that no lumps remain
3. Temper egg mixture into whole milk
4. Cook custard until thickened like a pudding
5. Remove from heat and add chocolate, salt and vanilla
6. Whisk until smooth or hand blend
7. Place in a container with plastic wrap touching the surface and let cool until needed
Video courtesy - @tourlovetv