@princesstwinkletitsに返信 @あやね 🖤Black Chocolate Mint Cookie Cream Puffs Recipe🩵Makes about 12 cream puffs. 🍪 Cookie Crust Ingredients * Unsalted butter — 60g * Powdered sugar — 20g * Granulated sugar — 20g * Whole egg — 10g * Almond flour — 5g * Cake flour — 75g * Black cocoa powder — 8g * Salt — 0.6g Instructions 1. Bring the butter to 18–20°C. 2. Sift in the powdered sugar. Add granulated sugar and salt, then mix without incorporating air. 3. Gradually add the beaten egg in several additions. 4. Add the almond flour and mix. 5. Sift together the cake flour and black cocoa powder. Mix gently with a spatula until just combined. 6. Roll out to 4.5–5 mm thick and freeze. 7. Cut into circles 2–3 mm larger than the choux pastry (about 6–7 cm in diameter). ⸻ 🖤 Black Choux Pastry Ingredients * Water — 50g * Milk — 50g * Unsalted butter — 45g * Salt — 1.5g * Granulated sugar — 2g * Cake flour — 55g * Black cocoa powder — 5g * Whole egg — 110–120g Instructions 1. Bring the water, milk, butter, salt and sugar to a full boil. 2. Add the cake flour and black cocoa powder all at once. 3. Cook over medium heat for 1–2 minutes to remove excess moisture. 4. Cool the dough to about 60°C, then gradually add the beaten egg. 5. Stop adding egg when the dough falls slowly from the spatula in a V shape. 6. Pipe 18–20g of dough per puff. 7. Place the frozen cookie crust on top. 8. Spray the entire surface with water about 30 times. This helps the choux puff up! 9. Bake at 180°C (356°F) for 18 minutes. 10. Lower the temperature to 165°C (329°F) and bake for another 15–18 minutes. Avoid opening the oven. ⸻ 🩵 Mint Crème Pâtissière Ingredients * Milk — 225g * Vanilla extract — a small amount * Egg yolks — 45g * Granulated sugar — 52.5g * Cake flour — 22.5g * Unsalted butter — 22.5g Instructions 1. Heat the milk and vanilla extract in a saucepan. 2. Whisk together the egg yolks and sugar, then add the cake flour. 3. Gradually add the warm milk while mixing. 4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. 5. Remove from the heat and mix in the butter. 6. Cover directly with plastic wrap and chill rapidly. ⸻ 🩵 Mint Crème Diplomate Ingredients * Crème pâtissière — 300g * heavy cream (42% milk fat) — 150g * Mint extract or mint liqueur — 5.25g (adjust to taste) * Granulated sugar — 10.5g * Blue food coloring — as needed * Sweet chocolate, finely chopped — 45g Instructions 1. Whisk the chilled crème pâtissière until smooth. 2. Add the mint extract or mint liqueur. 3. Add blue food coloring until you reach your desired mint color. 4. Whip the heavy cream with the sugar to medium-soft peaks. 5. Fold the whipped cream into the pastry cream in 2–3 additions. 6. Add the chopped chocolate and mix evenly. ⸻ ✨ Assembly Let the baked choux cool completely. Make a small hole in the bottom of each choux → fill a piping bag with the mint cream → pipe the cream generously into the choux → done! 🩵🖤 You guys asked for the recipe, so here it is! 🥹🩵 Save this recipe and give it a try! Let me know if you make them! 🥹 - @d_oraemon