Recipe: Yummy Chocolate and vanilla puffs

Chocolate and vanilla puffs. In this video, Nadia demonstrates how to make Cream Puffs right out of your kitchen. Cream puffs are a great dessert for all occasions and people love them! Home » Desserts » Foolproof Chocolate Vanilla Creme Puffs.

Chocolate - Mine Vanilla - Star-boi. AHHHHH THESE ARE FINALLY DONE I have been picking away at them between owed art and am FINALLY happy with them! Chocolate & Vanilla Puff. by Maureen Egan Emlet. You can cook Chocolate and vanilla puffs using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chocolate and vanilla puffs

1. You need of For the vanilla cream.
2. Prepare 1 cup of frozen non-dairy whip topping (rich’s, tropolite, cremica etc).
3. It's of For the chocolate ganache.
4. Prepare 1 cup of fresh cream (I am using amul).
5. It's 2 cups of dark chocolate.
6. Prepare 1 tsp of glycerin.
7. Prepare of For the choux Pastry.
8. You need 1/2 cup of water.
9. It's 1/2 cup of milk.
10. You need 8 tbsp of butter.
11. Prepare 1 tsp of sugar.
12. It's 1 cup of maida/flour.
13. It's 4 of eggs.

Pretty puff-stitch patterns are worked in squares and rows to create a soft, textured look and feel in this lovely afghan. Panels of joined square motifs alternate with panels of puff stitches that are sewn together. Prepare basic cream puff recipe as above. Heat milk in large heavy saucepan until bubbles appear around edge.

Chocolate and vanilla puffs instructions

1. .
2. For the Whipped cream, transfer the whip topping in a mixing bowl and thaw in the fridge for 4-5 hours. Also put the beaters in the fridge to chill. Now beat the whip topping till stiff peaks form using an electric beater. Refrigerate till the time of using..
3. For the ganache, Heat the cream in a pan on a very low heat for 6-7 minutes while stirring continuously. Transfer the chopped chocolate to a bowl. Pour the hot cream over the chocolate and cover the bowl. After 5 minutes mix it nicely using a whisker or a spatula. If the chocolate does not melt completely add some hot milk or water and mix again. Add the glycerin and mix again. Keep aside. (you can freeze the leftovers in an airtight glass container.).
4. To make the Choux puffs; In a pan, combine water, milk, butter, sugar and bring it to a boil over medium flame. Remove from heat and stir in 1 cup of flour and salt at with a wooden spoon..
5. Once the flour is mixed nicely, return to heat and cook for 2-3 minutes or till the mixture comes together and forms a ball..
6. Transfer the mixture to a big mixing bowl and add the eggs one at a time. Mix till the egg is completely incorporated before adding another. Beat till the dough is smooth and forms a “Bhi” when picked up with a spoon. It’s called the “Bhi test”.
7. Preheat the oven to 180 degree Celsius..
8. Transfer the mixture to a piping bag, and pipe out small rounds on a baking tray lined with butter paper. Smooth the tops of the piped dough with a wet finger..
9. Bake for 40 to 45 minutes, till the top is golden and the pastry puffs up completely..
10. The pastry should feel hollow when tapped on the back. cool on a wire rack completely..
11. Make a hole on the bottom of the pastries and fill with the whipped cream..
12. Pour the chocolate ganache in a bowl. Invert the filled pastries and dip the top in the chocolate ganache to create a glaze. (if the ganache has become thick on cooling add some hot water and mix well).
13. Refrigerate for one hour before serving..

This Chocolate Cream Puffs recipe can be described like this: To-die-for cream puff filling in a light and airy Pâte à Choux and glazed with the best ever chocolate ganache. Cream Puffs with Chocolate Ganache-just let everyone else think they are hard to make! In a small bowl with wire whisk, beat egg yolks and milk till well mixed. They taste less chocolate-y and more sugary, like the vanilla puffs but merely a different color. Also, the shapes of the puffs themselves appears slightly different than the original cocoa.