Chocolate and vanilla puffs

Name: Chocolate and vanilla puffs
Total time: 5400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: For the vanilla cream; 1 cup frozen non-dairy whip topping (rich’s, tropolite, cremica etc); For the chocolate ganache; 1 cup fresh cream (I am using amul); 2 cups dark chocolate; 1 tsp glycerin; For the choux Pastry; 1/2 cup water; 1/2 cup milk; 8 tbsp butter; 1 tsp sugar; 1 cup maida/flour; 4 eggs

Swati @swati_17

Chandigarh/ Gurgaon, India

#week5of5
Crisp and hollow shells of choux pastry filled with vanilla whipped cream and glazed with luscious chocolate ganache. Chocolate puffs or choux pastry has it's origin in France in the 19th century. The combination is ridiculously delicious and scrumptious.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

1 hour 30 mins

6-7 servings

For the vanilla cream
1 cupfrozen non-dairy whip topping (rich’s, tropolite, cremica etc)
For the chocolate ganache
1 cupfresh cream (I am using amul)
2 cupsdark chocolate
1 tspglycerin
For the choux Pastry
1/2 cupwater
1/2 cupmilk
8 tbspbutter
1 tspsugar
1 cupmaida/flour
4eggs

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Steps

1 hour 30 mins

1
2

For the Whipped cream, transfer the whip topping in a mixing bowl and thaw in the fridge for 4-5 hours. Also put the beaters in the fridge to chill. Now beat the whip topping till stiff peaks form using an electric beater. Refrigerate till the time of using.
3

For the ganache, Heat the cream in a pan on a very low heat for 6-7 minutes while stirring continuously. Transfer the chopped chocolate to a bowl. Pour the hot cream over the chocolate and cover the bowl. After 5 minutes mix it nicely using a whisker or a spatula. If the chocolate does not melt completely add some hot milk or water and mix again. Add the glycerin and mix again. Keep aside. (you can freeze the leftovers in an airtight glass container.)
4

To make the Choux puffs; In a pan, combine water, milk, butter, sugar and bring it to a boil over medium flame. Remove from heat and stir in 1 cup of flour and salt at with a wooden spoon.
5

Once the flour is mixed nicely, return to heat and cook for 2-3 minutes or till the mixture comes together and forms a ball.
6

Transfer the mixture to a big mixing bowl and add the eggs one at a time. Mix till the egg is completely incorporated before adding another. Beat till the dough is smooth and forms a “Bhi” when picked up with a spoon. It’s called the “Bhi test”
7

Preheat the oven to 180 degree Celsius.
8

Transfer the mixture to a piping bag, and pipe out small rounds on a baking tray lined with butter paper. Smooth the tops of the piped dough with a wet finger.
9

Bake for 40 to 45 minutes, till the top is golden and the pastry puffs up completely.
10

The pastry should feel hollow when tapped on the back. cool on a wire rack completely.
11

Make a hole on the bottom of the pastries and fill with the whipped cream.
12

Pour the chocolate ganache in a bowl. Invert the filled pastries and dip the top in the chocolate ganache to create a glaze. (if the ganache has become thick on cooling add some hot water and mix well)
13

Refrigerate for one hour before serving.

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Swati @swati_17

on June 19, 2020 06:36

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati