New Recipe: Helen Goh dessert recipe: double chocolate cream puff

4. Transfer the paste into the bowl of a cake mixer and beat with the paddle attachment on low speed for 5 minutes to cool it down. Increase the speed to medium and add the eggs, one at a time, beating well after each addition. Continue to beat for 5 minutes, until thick and glossy, then scrape the paste into a piping bag fitted with a plain, round nozzle about 1.5cm wide.

5. Dab a little of the paste under the four corners of the baking paper so it adheres to the trays, then pipe 3cm balls (about 15g each), spaced about 5cm apart, onto the paper. Wet your fingertips and gently pat to smooth and shape the balls.

6. Place an empty baking tray on the floor of the preheated oven and fill to about 3cm with hot tap water: this creates steam in the oven, which helps the dough to rise. Place the trays of puffs into the oven and bake for 30 minutes; they’re ready when they’re brown and firm to the touch.

7. Remove from the oven and allow the puffs to cool for a minute, then poke a small hole at the bottom of each with the tip of a small knife to allow steam to escape. Set aside to cool completely.

8. While the puffs are in the oven, finish making the white-chocolate cream filling: scrape the chilled white-chocolate ganache into the bowl of the cake mixer, add the remaining 200ml of the thickened cream and whisk on medium speed until soft waves form. Scrape the cream into a piping bag fitted with a plain, round nozzle about 1cm wide, and keep refrigerated until you’re ready to fill the puffs.


9. To prepare the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer over medium heat. Remove from heat, add the dark chocolate pieces and stir gently until smooth, then decant into a serving jug.

10. To fill the puffs, insert the tip of the pastry bag with the white-chocolate cream filling into the hole of one shell and squeeze to fill it with the cream. Repeat with the remaining shells, then pile the puffs onto a serving platter. Just before serving, pour over some of the chocolate sauce, reserving the rest to pass around in the jug.

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