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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat an oven to 400 degrees. | 2. Butter and flour a large baking sheet. | 3. FOR THE PASTRY PUFFS:. | 4. In a saucepan, combine the water, butter, salt and the 1/2 teaspoon sugar and bring to a boil. | 5. As soon as it boils, remove the pan from the heat and add the flour all at once. | 6. Using a rubber spatula or a wooden spoon, briskly beat in the flour. | 7. Place the saucepan over high heat and continue beating briskly for 2 minutes. | 8. Remove from the heat again and scrape the contents of the pan into a large bowl. | 9. Add 4 of the eggs, one at a time, beating vigorously after each addition until smooth. | 10. Place the dough in a pastry (piping) bag with a 1/2-inch plain tip. | 11. Pipe mounds about 2 inches in diameter and 3 inches apart onto the prepared baking sheet. | 12. You should have 16-20 mounds in all. | 13. In a small bowl, beat the remaining egg until well blended. | 14. Using a pastry brush, lightly brush each mound with the egg. | 15. Bake until the puffs are golden brown, about 30 minutes. | 16. Transfer the puffs to a rack and let cool completely, about 30 minutes. | 17. When the puffs are cool, slice off the top one-third of each puff. | 18. Set the bottoms and tops aside. | 19. FOR THE CHOCOLATE CREAM:. | 20. Place the chocolate in the top pan of a double boiler or in a heatproof bowl over (not touching) barely simmering water in a pan. | 21. Stir just until the chocolate melts. | 22. then remove from the heat. | 23. Pour the cream into a bowl. | 24. Using an electric mixer set on high speed, beat until soft peaks form. | 25. Add the 1/4 cup sugar and beat until stiff peaks form, about 20 seconds. | 26. Pour all of the melted chocolate into the whipped cream as quickly as possible, and continue to mix on high speed until evenly combined, about 1 minute. | 27. Place the chocolate cream in a clean pastry (piping) bag fitted with a 1/2-inch plain tip. | 28. Pipe the cream into the bottoms of the cooled puffs so a little bit of the cream is exposed between the crusts. | 29. Replace the tops on the filled bottoms and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
butter	5	tablespoons	unsalted cut	509.07	0.0426	0.6035	57.5881
salt	1/4	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
purpose flour	1	cup	sifted	-	-	-	-
egg	5			357.5	1.8	31.4	23.775
chocolate	13	ounces	semisweet chopped	213.7552	34.9011	7.5920000000000005	5.307
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
sugar	1/4	cup		9.177	2.2954	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.