ITALIAN CHOCOLATE CREAM PUFFS 

YOU WILL NEED  

CREAM PUFF PASTE 

• 1 cup hot water 

• 125g ( 40z ) butter 

• 1 cup plain flour 

• 4 large eggs 

• 2 teaspoons cocoa 

PASTRY CREAM 

• 4 egg yolks 

• 1/4 cup sugar 

• 1/4 teaspoon vanilla 300ml carton cream 

• 1 1/2 tablespoons flour 

CHOCOLATE BUTTERCREAM 

• 250g ( Boz ) unsalted butter 

• 2 tablespoons castor sugar 

• 30g ( 1 o2 ) dark chocolate 

TOPPING 

• ½ cup cocos 

• % cup castor sugar 

ITALIAN  CHOCOLATE CREAM PUFFS RECIPE

Place water and butter in a pan, and bring to a rapid boil Quickly add sifted four all once, stirring until the mixture leaves the sides of the pan Re to move the pan from heat immediately, and let the mixture cool slightly ly Place mixture in small bowl of an electric mixer, add eggs one at a time. beating well after each addition Beat in sifted cocoa Put teaspoonfuls of mixture on lightly greased oven trays, and allow room for spreading Bake in a hot oven for 10 minutes, reduce heat to moderate, and bake fur for 40-45 minutes or until the puffs are crisp When cooked, remove from oven. make small slits in the sides of each puff to let steam escape; return puffs to the oven for a few minutes to dry out Al low puffs to become cold; remove any soft filling from inside with a small spoon

BUTTER CREAM. Have butter at room temperature. Place butter in a small bowl of an electric mixer. Beat on medium speed until soft and creamy. Gradually add sugar while the butter is creaming. Beat in 8 tablespoons of the Pastry Cream, and beat until the mixture is smooth and almost doubled in bulk. Finally beat in the melted chocolate. Using a sharp knife, make a small hole in the bottom of each puff. Put prepared Butter Cream into a piping bag fitted with a small, plain nozzle. Fill each puff with the cream. 

PASTRY CREAM. Combine, in a small bowl of an electric mixer, egg yolks and sugar. Beat on medium speed until the mixture is pale. Reduce speed to low, and add sifted flour, cream, and vanilla. Place mixture in pan over low heat and cook, stirring constantly, until mixture comes to a boil. Boil for 30 seconds. Remove from heat, and beat until mixture is smooth. Let cool Push mixture through fine sieve to remove any small lumps. 

Combine sifted cocoa and sugar, and roll puffs in this mixture to coat all over. Store in refrigerator until ready to serve.

Makes about 36

Also Read: ITALIAN ZUPPA INGLESE