Servings: 16 Black Forest Cream Puffs
Ingredients
Choux Pastry:
- ¼ cup water ~60 ml
- ¼ cup milk ~60 ml
- 3 tbsp unsalted butter ~45 g
- 2½ oz all-purpose flour ~70 g
- ¼ tsp salt
- 1¼ tsp sugar
- 2 large eggs ~95g after cracking
Streusel Topping:
- 2 oz unsalted butter 4 tbsp or 61g
- 2 oz all-purpose flour 1/2 cup or 61g
- 2 oz light brown sugar 1/4 cup or 61g
- Food dye optional
Cherry Curd:
- 1/2 pound cherries ~225g, fresh, frozen or canned (after straining)
- 1/4 lemon medium
- 1/5 cup white sugar ~40g
- 1 egg large
- 2 egg yolks large, about 30-35g
- 2 oz butter ~66g
Chocolate Diplomat Cream:
- 2 cups milk ~480g
- 4 egg yolks medium or large (about 60-70g)
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 1 teaspoon vanilla extract
- 4 oz dark chocolate ~113g
- 3 tsp gelatin ~9g
- 3 tbsp water 45g
- 1 cup heavy cream ~240 ml
Instructions
Streusel:
- Soften Butter: Cut the butter into cubes and let it soften at room temperature for about an hour.2 oz unsalted butter
- Mix Dry Ingredients: In a medium bowl, combine sugar and flour.2 oz light brown sugar, 2 oz all-purpose flour
- Add Butter: Incorporate the softened butter using a fork or mixer until evenly mixed.
- Add Food Dye: If using, add the food dye and stir it until well incorporated.Food dye
- Roll Out Dough: Between parchment papers, roll dough to a thickness of 2-3mm. Peel and replace paper as needed for easier rolling.
- Refrigerate: Refrigerate the rolled dough (still between sheets) for about 30 minutes, ideally on a cutting board that will retain temperature for longer.
- Cut Shapes: Cut the dough into 1.5 to 2-inch disks quickly before it softens, remove the excess, and return the disks to the fridge.
Cherry Curd:
- Puree Cherries: Place pitted cherries in a pot with a few tablespoons of water. Cook on low until juices release, then increase to medium heat and bring to a boil. Puree with a hand blender, then strain to remove skins. You should end up with about three-fourths of the original weight in puree.1/2 pound cherries
- Squeeze Lemon: Juice the lemon quarter.1/4 lemon
- Prep Eggs: Whisk together whole eggs, yolks, and sugar in a heatproof bowl.1 egg, 2 egg yolks, 1/5 cup white sugar
- Cook Puree Mixture: Combine cherry puree and lemon juice in a pot; heat until it starts to bubble then remove from heat.
- Temper Eggs: Gradually mix the hot puree into the egg mixture, a few tablespoons at a time, stirring constantly to prevent curdling.
- Cook: Return all contents to the pot and cook on low, stirring continuously until the mixture thickens.
- Add Butter: Off heat, stir in chopped butter until melted and incorporated.2 oz butter
- Taste Test: Adjust flavor with additional lemon juice or sugar as needed.
- Strain (Optional): Strain the curd for a smoother texture, if desired.
- Cover: Place plastic wrap directly on the surface to prevent skin formation.
- Refrigerate: Allow to cool to room temperature, then refrigerate while still covered until needed.
Chocolate Pastry Cream:
- Bloom Gelatin: In a small bowl, whisk gelatin with water and let it sit until needed.3 tsp gelatin, 3 tbsp water
- Boil Milk: Combine milk, vanilla extract, and half the sugar in a pot. Heat until almost boiling.2 cups milk, 1 teaspoon vanilla extract, 7 tablespoons sugar
- Prep Eggs: Whisk egg yolks in a bowl. Mix in cornstarch and remaining sugar.4 egg yolks, 4 tablespoons cornstarch
- Chop Chocolate: Finely chop chocolate and set aside.4 oz dark chocolate
- Temper Eggs: Gradually add hot milk to yolks, whisking constantly to blend without curdling.
- Thicken Cream: Return mixture to pot and cook over low/medium heat until thick (2-4 mins), stirring constantly.
- Add Chocolate: Off the heat, whisk in chopped chocolate until melted and smooth.
- Taste and Adjust: Taste and add sugar if needed.
- Add Gelatin: Add bloomed gelatin and whisk until dissolved.
- Strain (Optional): Strain if needed to remove unmelted chocolate or any other lumps.
- Cover: Cover with plastic wrap and leave at room temperature until it cools to about 100°F (or 40°C).
Choux Pastry:
- Preheat Oven: Heat oven to 390°F (200°C).
- Boil Butter Mixture: In a pot, mix butter, milk, water, salt, and sugar. Bring to a boil, ensuring the butter melts completely.¼ cup water, ¼ cup milk, 3 tbsp unsalted butter, ¼ tsp salt, 1¼ tsp sugar
- Add Flour: Off the heat, add the flour and stir. Return to low heat, stirring continuously for 2-3 minutes until the dough is thick, glossy, and leaves a thin film on the pot bottom.2½ oz all-purpose flour
- Cool Dough: Transfer dough to a bowl and let it cool for 10 minutes, spreading it out to cool faster.
- Whisk Eggs: Beat eggs in a separate bowl.2 large eggs
- Mix Dough: With the dough slightly cooled, mix with a hand mixer. Gradually add half the eggs, mix, then add the remaining eggs bit by bit until the dough forms a 'V' shape when lifted with a whisk or spatula.
Bake:
- Prepare Tray: Line a baking tray with parchment paper or a silicone mat.
- Pipe Dough: Fill a piping bag and pipe dough onto the tray in 2-inch mounds, leaving 1¼ inches space between each.
- Add Streusel: Place refrigerated streusel discs on each dough mound.
- Bake: Place the baking tray in the oven, immediately reduce temperature to 356°F (180°C), and bake for 40 minutes until slightly browned. Open the oven door slightly for the last 5 minutes of baking.
Finish:
- Whip Cream: Whip heavy cream to stiff peaks and refrigerate.1 cup heavy cream
- Prepare Puffs: Cut the tops off each puff, ensuring a large enough opening for piping.
- Add Curd: Pipe cherry curd inside each puff to about one-fourth to one-third of its height.
- Prep Pastry Cream: Ensure chocolate pastry cream is warm (100°F or 40°C) but not hot. Cool in cold water or warm up in a double boiler if necessary.
- Make Diplomat Cream: Gently fold whipped cream into the pastry cream in three stages.
- Fill Puffs: Pipe the diplomat cream into the puffs until full and replace the tops.
- Chill: Refrigerate the filled puffs for about an hour or until the leftover cream sets.
- Decorate: Remove the tops once again. Once set, whisk the cream briefly, transfer to a piping bag and pipe a swirl on each puff. Replace the tops.
- Serve: Enjoy immediately or refrigerate.
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