Dough
1 1/4 cup all-purpose flour
1/2 cup water
1/3 cup unsalted butter with salt
3 eggs
1 pinch of salt
Filling
1 1/2 cup skim milk
2 tablespoons unsweetened cocoa powder
3 1/2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 tablespoon light butter
50g white chocolate chips
2 envelopes (5g) of aspartame
2 egg yolks
1 pinch of salt
Coating
300g white chocolate diet
Accessories
Piping bag with a flat tip, 1.5 cm in diameter
Large baking sheet
Dough
1 1/4 cup all-purpose flour
1/2 cup water
1/3 cup unsalted butter with salt
3 eggs
1 pinch of salt
Filling
1 1/2 cup skim milk
2 tablespoons unsweetened cocoa powder
3 1/2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 tablespoon light butter
50g white chocolate chips
2 envelopes (5g) of aspartame
2 egg yolks
1 pinch of salt
Coating
300g white chocolate diet
Accessories
Piping bag with a flat tip, 1.5 cm in diameter
Large baking sheet
Dough
1
In a medium saucepan, bring the water, butter, and salt to a boil
When boiling, add the flour and mix until the dough comes away from the sides of the pan
2
Beat the dough in a stand mixer until smooth
Add the eggs one at a time, beating after each addition
Beat until smooth
Preheat the oven to high heat
3
Place the dough in a piping bag and cut off 7 cm strips on a large baking sheet, leaving space between them
Bake for 5 minutes
Reduce heat to medium and bake for an additional 20 minutes or until golden brown and internal temperature reaches 180°C
Filling
1
In a saucepan, mix the milk with egg yolks
Add the flour, cornstarch, and unsweetened cocoa powder and mix well
Bring to a low heat, stirring
When thickening starts, add salt, butter, and chocolate
Continue stirring until the mixture comes away from the sides of the pan
Remove from heat and let cool
2
Use a knife to open the bombs and fill with the cream
Coating
Melt the white chocolate in a double boiler and coat the bombs with it
Chill in the refrigerator until serving time.
