Double Chocolate Puff


And this’s the chocolate puffs. Second attempt at making puffs and yeah they do taste good (I think haha) though they look kind of like… This time round I tried to make the puffs look prettier by rolling them into a ball. I thought it will make them less spiky like the last attempt ( Cream puffs ). I thought.


Instead of looking like this (I skipped the cream filling),


they looked like dried shiitake mushrooms/giant ugly mutated macarons. I think rolling it into a mochi ball before baking + terrible slicing-hot-puffs skills + terrible piping skills resulted in this work of art hahaha.

Nonetheless, I think they tasted great. They could have raised higher if I used baker’s flour (which I have no idea what it is) instead of plain flour but oh wells, I’m not selling them haha. Oh and I didn’t remove any soft centres because I thought they tasted good haha.


Recipe: (from Women’s Weekly baking puffs and pastries)

  • 1/2 cup (125 ml) water
  • 60g butter, chopped finely
  • 1 tablespoon caster sugar
  • 1/2 cup (75g) baker’s flour
  • 2 tablespoons cocoa powder
  • 3 eggs
  • 1 cup thickened cream
  • Chocolate Mousse

1. Preheat oven to 220 degrees celsius.

2. To make choux pastry, combine the water, butter and sugar in a medium suacepan and bring to boil.

3. Add sifted flour and cocoa, beat with a wooden spoon over medium heat until mixture comes away from base of pan.

4. Transfer pastry to a medium bowl. Beat in two eggs, one at a time. Whisk remaining egg and beat enough of the egg into the pastry until it becomes smooth and glossy but will hold its shape.

5. Drop rounded tablespoons of pastry, about 5cm apart on trays.

6. Bake puffs for 10 minutes. Reduce oven temperature to 180 degrees and bake for another 15 minutes.

7. Using serrated knife, split puffs into half, remove any soft centres, and return to tray. Bake for a further 5 minutes or until puffs are dry. Cool.

8. Beat cream in a small bowl until firm peaks form.

9.Pipe mousse into pastry bases and top with whipped cream then pastry tops. Dust with a little extra cocoa.


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