Chocolate Filled Choux Puffs (Soes Kering Coklat) by @videokuemanis

40 min

12 servings

🌾

130 g

Wheat flour

🧈

100 g

Margarine

💧

250 ml

Water

🥚

3

Eggs

🫙

4 g

Baking powder

🧂

1.5 g

Salt

🍫

100 g

Chocolate

🥛

100 ml

Cream

  1. Preheat

    Preheat the oven to 190°C (375°F) and line the baking sheet.

  2. Salt
    • water
    • margarine
    • salt

    Bring the water, margarine, and salt to a boil in the saucepan.

  3. Reduce
    • all-purpose flour

    Reduce to low heat and stir in the all-purpose flour.

  4. Cook

    Cook the dough for 5 minutes while stirring until smooth and it pulls away from the pan.

  5. Transfer

    Transfer the dough to the mixing bowl and let it cool until no longer hot.

  6. Add
    • egg

    Add the eggs one at a time, mixing well after each addition.

  7. Mix
    • baking powder

    Mix the baking powder into the choux dough until evenly combined.

  8. Transfer

    Transfer the dough to the piping bag and pipe small mounds onto the lined baking sheet.

  9. Bake

    Bake at 190°C (375°F) for 10 minutes until the puffs expand.

  10. Bake

    Lower the oven to 160°C (320°F) and bake for 10 more minutes until dry and crisp.

  11. Microwave
    • chocolate
    • whipping cream

    Microwave the chocolate and whipping cream for 30 seconds until melted.

  12. Stir
    • Chocolate

    Stir the chocolate filling until smooth and let it cool slightly.

  13. Cool
    • chocolate
    • whipping cream

    Cool the choux puffs on the wire rack and fill each puff with chocolate cream.

Chocolate Filled Choux Puffs (Soes Kering Coklat) by @videokuemanis

40 min

12 servings

🌾

130 g

Wheat flour

🧈

100 g

Margarine

💧

250 ml

Water

🥚

3

Eggs

🫙

4 g

Baking powder

🧂

1.5 g

Salt

🍫

100 g

Chocolate

🥛

100 ml

Cream

Preparation Steps

  1. Step 1/13

    Preheat the oven to 190°C (375°F) and line the baking sheet.

    🍳baking sheet

  2. Step 2/13

    Bring the water, margarine, and salt to a boil in the saucepan.

    💧water
    🧈margarine
    🧂salt
    🍲saucepan
    🥄wooden spoon
    🥛measuring jug

  3. Step 3/13

    Reduce to low heat and stir in the all-purpose flour.

    🌾all-purpose flour
    🍲saucepan
    🥄wooden spoon

  4. Step 4/13

    Cook the dough for 5 minutes while stirring until smooth and it pulls away from the pan.

    🍲saucepan
    🥄wooden spoon

  5. Step 5/13

    Transfer the dough to the mixing bowl and let it cool until no longer hot.

    🥣mixing bowl
    🥄wooden spoon

  6. Step 6/13

    Add the eggs one at a time, mixing well after each addition.

    🥚egg
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/13

    Mix the baking powder into the choux dough until evenly combined.

    🫙baking powder
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/13

    Transfer the dough to the piping bag and pipe small mounds onto the lined baking sheet.

    🫙piping bag
    🍳baking sheet

  9. Step 9/13

    Bake at 190°C (375°F) for 10 minutes until the puffs expand.

    🍳baking sheet

  10. Step 10/13

    Lower the oven to 160°C (320°F) and bake for 10 more minutes until dry and crisp.

    🍳baking sheet

  11. Step 11/13

    Microwave the chocolate and whipping cream for 30 seconds until melted.

    🍫chocolate
    🥛whipping cream
    🥣microwave-safe bowl

  12. Step 12/13

    Stir the chocolate filling until smooth and let it cool slightly.

    🥣microwave-safe bowl
    🥄wooden spoon

  13. Step 13/13

    Cool the choux puffs on the wire rack and fill each puff with chocolate cream.

    🍫chocolate
    🥛whipping cream
    ✨wire rack
    🫙piping bag

Composition

Ingredients

Types

Dairy and alternatives, Beverages, Eggs, Baking ingredients, Seasonings, Sweets

Ingredients

Wheat flour, Margarine, Water, Eggs, Baking powder, Salt, Chocolate, Cream

Notes

Chocolate (for the filling, melted with the cream), Cream (whipping cream, melted with the chocolate for the filling)

Allergens

Milk, Egg, Soy

Dietetics

Dietary regimen

Pescatarian, Nut-free

Calories

265 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 22g, Fat: 18g, Fiber: 1.5g, Sugar: 11g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.8mg, Sodium: 165mg

Vitamins

Vitamin A: 130µg, Vitamin D: 0.5µg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

saucepan, wooden spoon, mixing bowl, piping bag, baking sheet, microwave-safe bowl, wire rack, measuring jug

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Coffee break, Tea time, Party

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian, French

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Melting, Light

Flavors

Chocolatey, Sweet, Buttery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep in an airtight container,Fill shortly before serving to preserve crispness), fridge : 2 days (Store in an airtight container,Keep filled puffs chilled because of the cream filling), freezer : 30 days (Freeze unfilled baked choux puffs in an airtight container,Thaw and re-crisp in the oven before filling)