Ingredients
- 205 g flour 00
- 200 g dark chocolate
- 170 g milk
- 115 g butter
- 100 g brown sugar
- 80 g fresh cream
- 40 g almond flour
- 10 g bitter cocoa
- 3 g baking powder
- 3 eggs
- salt
For the recipe for crunchy cream puffs with almond cream, mix 125 g of 00 flour with cocoa, baking powder and brown sugar and mix them with 65 g of cold butter, until you obtain a mixture of crumbs. Then add an egg and 40 g of milk and work until a smooth cocoa shortcrust pastry is obtained. Let it rest covered in the refrigerator for 30 minutes.
Bring 50 g of milk and 75 g of water with a pinch of salt and 50 g of butter to a boil in a small saucepan. When it boils, add 80 g of 00 flour and stir while cooking until the batter that forms is detached from the sides of the pan, sizzling. Turn off and let cool. Transfer the dough to a bowl and add 2 eggs, one at a time, obtaining the dough for the cream puffs. Collect it in a pastry bag and arrange it in small tufts on a plate covered with parchment paper.
Roll out the cocoa pastry in a very thin layer (2 mm), cut out 3 cm diameter disks and lay them on top of the cream puffs. Bake them at 200 ° C for 25 '. In the meantime, heat the cream together with 80 g of milk and the almond flour; turn off, add the chocolate and melt it, obtaining a cream. Let it cool, then collect it in a pastry bag with a smooth nozzle and stuff the puffs, piercing them from below, so as not to ruin the surface.
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