A hint of chai in the cream of these chocolate puffs will make a great surprise for your loved ones and you don’t need to know how to pipe to create these.
1/2 cup bread flour
1 heaped tablespoon cocoa powder
1 tablespoon superfine/caster sugar
130 milliliters cold water
50 grams/1.75 ounces butter, cubed
2 eggs, lightly beaten
Chai Cream Filling
2 tablespoons superfine sugar
1 heaped teaspoon loose chai tea
1/2 cup cream
1/2 cup confectioner’s/icing sugar
2 teaspoons cocoa powder
3 teaspoons milk
Pinch of salt
- Preheat the oven to 200ºC/390F and lightly grease a baking tray, pour a litter water over the top and tap to remove excess water (you want water beads on the tray to create a steamy atmosphere during baking).
- Place a baking sheet on the bench and sift the flour and cocoa powder onto it, add the sugar and set aside.
- Place the water and 50 grams of the butter in a pot over medium heat until the butter has melted and the mixture has begun simmering.
- Remove from the heat and pour the chocolate flour mix into the liquid, stirring swiftly to combine until the dough no longer sticks to the side of the pot.
- Add a quarter of the egg mixture, beating to combine before continuing in the same manner until they are fully incorporated.
- Spoon a heaped tablespoon amount of the pastry onto the prepared baking tray and place in the oven, cooking for 12 minutes. Increase the heat to 220ºC/430F, turn the tray around and bake for a further 12-17 minutes or until lightly golden.
- Remove from the heat and place on a cooling rack, allowing to cool fully.
- To make the whipped cream, blend the sugar and loose chai tea until fine. Pour the cream into a bowl and add the earl grey sugar mixture.
- Whip until soft peaks have just formed.
- Carefully slice each pastry near the base where the it has split while baking half way and pry open slightly, filling with a heaped tablespoon of cream, closing back up again to hide the cut.
- Place all the icing ingredients in a bowl and whip until well combined and smooth. Place in a microwave for 10 seconds (or a double boiler until the icing has the consistency of syrup).
- Remove and pour an even amount over the top of each cream puff.
- Devour immediately.
Recipe by Roamingtaste