1 package of cream puff dough
2 tablespoons of unsalted butter, softened
1/2 teaspoon of vanilla extract
To dip: 1 egg beaten with 1 pinch of salt
For the whipped cream: 2 cups of heavy cream
4 large egg yolks
1/2 cup of granulated sugar
2 tablespoons of all-purpose flour
1 tablespoon of unsalted butter, melted
2 teaspoons of vanilla extract
2 tablespoons of triple sec or other orange-flavored liqueur (optional)
For the chocolate glaze: 120 grams of dark chocolate, broken into small pieces
1/4 cup of heavy cream
1 package of cream puff dough
2 tablespoons of unsalted butter, softened
1/2 teaspoon of vanilla extract
To dip: 1 egg beaten with 1 pinch of salt
For the whipped cream: 2 cups of heavy cream
4 large egg yolks
1/2 cup of granulated sugar
2 tablespoons of all-purpose flour
1 tablespoon of unsalted butter, melted
2 teaspoons of vanilla extract
2 tablespoons of triple sec or other orange-flavored liqueur (optional)
For the chocolate glaze: 120 grams of dark chocolate, broken into small pieces
1/4 cup of heavy cream
Mix together the puffed dough ingredients and knead until smooth
Dust a baking sheet with flour
Bake in a hot oven (240°F) for 5 minutes
Reduce heat to 200°F and bake for an additional 12 minutes, or until lightly golden
Lower heat to 150°F and bake for another 10-15 minutes, or until puffed and dry
Remove from oven and let cool completely
Prepare the whipped cream: Bring heavy cream to a boil in a saucepan
Beat egg yolks with sugar and flour until smooth
Pour boiling cream into egg yolk mixture, whisking constantly
Cook for 1 minute, or until thickened and smooth
If desired, add vanilla extract and liqueur
Let cool to room temperature
Cover with plastic wrap and refrigerate for at least 30 minutes
Melt chocolate in a double boiler over simmering water
Dip cooled cream puffs into melted chocolate, allowing excess to drip off
Serve warm or chilled, garnished with additional whipped cream if desired.
