180 g of water
75 g Butter
1 pinch Salt
185 g Eggs
100 g flour 00
15 g Bitter cocoa powder
Combine all the powders (flour, cocoa, salt) in a bowl and mix.
Melt the butter into chunks in a saucepan, then add the powders all together and mix until the mixture becomes very firm and starts to come off the bottom and sides, then remove from the heat.
Transfer to a cold bowl and continue stirring until just warm, then start incorporating the eggs, 1 at a time, waiting for the previous one to be completely absorbed before adding the next.
With a sac-à-poche with a smooth spout, create your cream puffs, the size of a small walnut (remember they will grow during cooking), a little distant from each other, on the baking tray lined with parchment paper: if you create them in a checkerboard pattern, like you see in the picture, they will grow even better, thanks to a better distribution of the warm air.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook for 10 minutes at 190 ° C, in a pre-heated ventilated oven, then lower the temperature to 170 ° C and cook for another 30 minutes.
The cocoa puffs are ready: let them cool completely before using them for your preparations.
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