Coco Puffs

Coco Puffs

Ingredients:

choux pastry ingredients:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
pinch of salt
1 cup all-purpose flour
4 eggs

chocolate pastry cream ingredients:
1/2 cup sugar
2 Tablespoons all-purpose flour
2 Tablespoons cornstarch
5 egg yolks
1 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Chantilly Frosting ingredients:
3/4 cup ( 1-1/2 sticks) butter
1 (12 oz) can evaporated milk
1-1/2 cups sugar
2 teaspoons vanilla
4 egg yolks
2 Tablespoons cornstarch
pinch of salt

Instructions:

Choux
In a large pot over high heat, bring the water, milk, butter and salt to a boil.

Carefully add the flour and stir rapidly until the mixture pulls away from the sides. Cook for another minute, then let cool slightly. Pour into the bowl of an electric mixer.

On low speed beat in the eggs one at a time until fully incorporated. Do not overbeat.

Preheat the oven to 400 degrees and prep baking sheets with silpats.

Using a piping bag, pipe dollops of choux onto the silpats. I like to make mini puffs so just a Tablespoon of dough will do. You should be able to fit 12 on a sheet.

Bake for 10 minutes, then lower the oven temp to 350 bake for another 10 minutes. Turn off the oven and let the puffs dry in the warm oven for another ten minutes. Let cool on a wire rack.

These choux shells can be kept in an airtight container if not using immediately.

Chocolate Cream
In the bowl of an electric mixer beat the sugar, flour, cornstarch and egg yolks for 2-3 minutes. Set aside.

In a saucepan, bring the heavy cream and milk to a simmer. Pour 1/3 of the hot milk mixture into the egg/flour mixture in the electric mixer to temper. Stir until combined then pour that BACK into the saucepan with the remaining warm milk and cook over medium heat while stirring until thickened.

Pour the entire mixture into a bowl and whisk in the vanilla and chocolate chips until you get a nice smooth custard.

Cover in plastic wrap, placing the wrap right on the surface of the custard to avoid a ‘skin’. Chill in the refrigerator until cold and ready to use.

Chantilly frosting:
Melt the butter in a saucepan over medium heat. Take off the heat and whisk in the evaporated milk, sugar, vanilla and the egg yolks one at a time. Cook over medium low heat until boiling, while whisking in between. Cook for two minutes then quickly whisk in the cornstarch and the salt. Pour into a shallow dish and cool for 10 minutes, then place in the refrigerator to chill completely.

When you are ready to assemble, place the custard in a piping bag and pipe it into the choux puffs and op each of the coco puffs with a spoonful of Chantilly frosting. Refrigerate until you are ready to serve.