Puffs with bitter chocolate

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Puffs with bitter chocolate

Puffs

Ingredients

Method

• 4 eggs slightly whipped • 80 gr water • 50 gr unsalted butter • 2 gr salt • 1 gr sugar • 70 gr flour • 1 vanilla

Preheat the oven at 220ο C. In a saucepan mix the water, butter, salt and sugar and bring slowly to boil until the butter is perfectly melted and the mixture comes to brisk boil. Take off the stove and tip in the flour while stirring fast with a wooden spoon. Stop stirring when the mixture forms a ball and leaves the sides of the pan clean. Put the vanilla in and the eggs in 3 doses. Stir until they incorporate to the mixture. With the help of a pastry bag pipe the pastry onto the confectionery paper in small balls. Keep in mind they will double in size. They need to be placed far away from each other. Bake for 15-20 minutes.

Crème Patissière

Ingredients • 300 gr full fat milk • 2 egg yolks • 50 gr brown sugar • 30 gr corn flour • 1 vanilla • 1 tablespoon grand marnier • 200 gr vegetable whipped cream (keep some for garnish)

Method Boil the milk in saucepan. Whip the eggs with sugar and add the corn flour. Add half of the milk in the egg mixture and then place the mixture back in the pan. Add the liquer and the vanilla while constantly stirring until it thickens. Put the cream in a clean bowl, cover it with a membrane and let it cool. When cooled mix with the whipped cream and let it rest in the refrigerator until you want to use it.

Chocolate Sause

Ingredients	Method
• 150 gr chocolate (72% cocoa) • 100 gr milk • 120 gr crème fresh • A shot of  Frangelico • Grated hazelnut for sprinkle	In a sausepan bring the milk and crème fresh to boil. Once they boil turn off the fire and throw the chocolate in cut in small pieces. Stir the mixture until the chocolate melts. Place the saucepan on fire again and when the mixture starts boiling take it off again and add the liquer while stirring.

Once the puffs are cold, cut in half and fill them with crème patissière. Place a little  crème patissière on the bottom of a bowl and put the filled puffs on top. Sprinkle with the chocolate sause and garnish with whipped crème. Sprinkle the grated hazelnut on top and enjoy!!!