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Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. When you first make this filling it is quite soft so it needs to be refrigerated until it becomes firm (like pastry cream). Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. You can cook Bitter Sweet Cocoa Shortbread Cream Puffs using 20 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Bitter Sweet Cocoa Shortbread Cream Puffs

Prepare of Cocoa choux pastry shell:.
It's 40 grams of Salted butter.
You need 100 ml of Hot water.
Prepare 1 pinch of Sugar.
Prepare 50 grams of White flour.
It's 10 grams of Cocoa powder (unsweetened).
You need 2 1/2 of 3 Egg (large).
You need of Cocoa shortbread:.
You need 50 grams of Butter.
It's 30 grams of Sugar.
You need 1 dash of less than 1 tablespoon Egg (the leftover from the choux pastry shell).
Prepare 80 grams of Flour.
Prepare 20 grams of Cocoa powder (unsweetened).
It's of Crème Diplomat:.
It's 2 of Egg yolk.
You need 50 grams of Sugar.
It's 25 grams of Plain flour.
Prepare 250 ml of Milk.
You need 1 dash of Vanilla oil.
It's 100 ml of Heavy cream (whipped).

See recipes for Cheesecake Puffs, Napoleon dessert too. Cocoa powder gives chocolate whipped cream its chocolate flavor. You can use any cocoa powder that you like. The flavor of the cocoa powder will have a big impact on the flavor of the whipped cream, so be sure to pick a cocoa powder that you love.

Bitter Sweet Cocoa Shortbread Cream Puffs step by step

Make the shortbread dough. Cream the butter and sugar and add the egg. Sift the flour and cocoa powder together, and fold into the butter mixture. Let the dough rest in the refrigerator for 1 hour..
Make the choux pastry shell. Sift the flour and cocoa powder together. Beat the eggs. In a sauce pan over medium heat, add the butter, hot water, and sugar. Bring it to a rapid boil..
Turn off the heat and add the dry ingredients. Mix the liquid and dry ingredients until well incorporated. Once it becomes a lump, turn on the heat again and knead it briefly..
Turn off the heat and gradually add the beaten eggs. It seems to separate at first, but gradually becomes easier to add the eggs. Mix well each time adding the eggs..
The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula..
Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles..
You will use about 5 g of shortbread dough per choux pastry shell. Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles. Cover the choux pastry dough with the shortbread dough..
Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes..
Bake it a total of 30 minutes. Do not open the oven door while baking!! After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry..
Make the cream. In a microwave-safe container, add the egg and sugar and mix well. Add the flour and mix until smooth. Add the vanilla and milk..
Microwave it for 4-5 minutes without plastic wrap. Take it out a few times and stir well each time. Place it on top of ice water to cool it down..
Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done..
Cool off the choux pastry shells, make a slit in the middle and add a lot of cream..

If you want to try something different than the typical grocery store brands, give Cacao Barry Extra Brute a try. It has a rich flavor and a really. See recipes for German Puff Pancake too. To prepare the dough, start by mixing together the butter, flour, and powdered sugar in a bowl. There are no special skills required, so just let the mixer run until a nice ball of dough forms!