Mini Cream Puffs
Make mini cream puffs with a 1 cm diameter, filled with melted chocolate.
Ingredients
Water
70 g
Butter
40 g
Salt
1/8 tsp
Bread flour
60 g
Egg
2
Various chocolates (melted in a double boiler)
300 g total
Instructions
1
Boil water and butter
Combine the water, butter, and salt in a small saucepan and bring to a boil over low heat.
2
Add the flour
Once the butter has fully melted, add the bread flour to the pan.
3
Mix the dough
Stir until no dry flour remains, then remove from the heat.
4
Add the first egg
Let the mixture cool until warm (not hot), then beat in the first egg.
5
Mix
Stir until completely incorporated.
6
Add the second egg
Add the second egg and stir until fully combined, but do not overmix.
7
Check the consistency
The batter is ready when the mixture that clings to the spatula forms an inverted triangle as it falls.
8
Preheat
Preheat the oven to 210°C and line a baking sheet with parchment paper or a baking cloth.
9
Fill the piping bag
Fit a small round piping tip (less than 1 cm in diameter) into a piping bag and fill it with the batter.
10
Pipe the batter
Pipe small rounds about 1 cm in diameter onto the baking sheet. You should get about 120 pieces, ideally divided between two trays.
11
Bake
Bake on the middle rack for 6 minutes; the puffs will swell and the edges will start to color.
12
Dry with residual heat
Turn off the oven and leave the puffs inside for another 6 minutes to dry using the residual heat.
13
Poke holes
Remove from the oven. Once cool enough to handle, use a syringe (without a needle) to poke a hole in the side.
14
Crisp up if needed
If any of the puffs still feel a little soft, return them to the oven at 120°C for a few minutes to dry out.
15
Melt the chocolate
Melt the chocolate gently over a double boiler.
16
Fill the puffs
Draw the melted chocolate into the syringe and inject it into each puff.
17
Rest
Seal the filled puffs and let them rest for a few hours until the chocolate sets, then serve.
