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
-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
-Fresh cream: 1 cup/200 ml/cc
-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
-Chocolate: as appropriate
-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?)!
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