Halloween Chocolate Chou

Halloween is not that far away and people will be looking for new ideas.
I personaly am looking forward to it as I need a welcome shiver in this hellish heat!
Here is a simple recipe for a universal favorite, chou or chou a la creme in French, to enjoy with your children and sweet-toothe adult friends!

Halloween Chocolate Chou!

INGREDIENTS: Enough for 30 small choux

Chocolate Custard
-Milk: 2 cups/400 ml/cc
-Sweet chocolate of your choice, crumbled: 1 cup/200 ml/cc
-Flour: 2 tablespoons
-Cornstarch: 2 tablespoons
-Unsalted butter: 20 g
-Vanilla essence: a few drops

Whipped cream:
-Fresh cream: 1 cup/200 ml/cc

Chou pastry:
-Butter: 100 g
-Water: 180 ml/cc
-Flour: 100 g
-Egg yolks: 4
-Red liquid coloring: 5 measure spoons (such spoons are usually sold together with the coloring)
-Yellow Liquid coloring: 5 measure spoons
Experiment with the coloring

Decoration:
-Chocolate: as appropriate

RECIPE:

-Heat milk to lukewarm. Add butter, flour, and cornstarch. Mix well. Heat in microwave oven at 600 Watts for 3 minutes. Mix from time to time.

-In a separate bowl, melt the chocolate over a bain-marie. Add vanill essence and mix. Take off fire and add milk mixture. Mix well.

-Pass the chocolate custard through a sieve.

-That’s how it should look!

-In a separate bowl mix the water with coloring liquid.

-Drop the butter into a pan with the colored water. Heat and stir until the butter has completely melted. Switch off fire when liquid starts boiling.

-Add sieved flour and mix with spatula.

-Mix until smooth.
Switch on fire again. Mix with spatula.
Once the diugh starts detaching easily from the bottom of the pan, siwtch off fire.

-Add egg yolks one at a time and mix well until smooth before adding the next yolk.

-On an oven plate lined with cooking paper, make 30 choux. keep them separate by about 5 cm/2 inches. Spray them with a water atomizer a little before baking them.

-Bake at 190 degrees Celsius for 25~30 minutes.

-Take choux out and let cool completely.

-Whip the fresh cream until consistent enough.
Cut choux in halves.
Fill them with whipped cream. Top the cream delicately with the other chou half as shown above.

-Put the chocolate custard into a pastry bag and fill the choux with chocolate custard so as to hide the whipped cream. Decorate with chocolate.

Have fun and do not hesitate to experiment (other colors?)!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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