Crispy Cream Puffs with Whipped Cream

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Ingredients

• ¼ cup (56g) butter, room temperature
• ⅓ cup (67g) light brown sugar
• 1/2 cup (62g) flour
• 1 tbsp (8g) unsweetened cocoa powder
• 2 cups (480g) whipping cream, 35% fat, chilled
• 1 tsp (5g) vanilla extract
• 1/2 cup (60g) powdered sugar

Instructions

1. Mix butter, light brown sugar, and flour until combined. Divide mixture in two.
2. Add unsweetened cocoa powder to one half of the mixture. Roll the dough until it’s very thin, about 2-3 mm thick. Refrigerate for 1-2 hours or freeze for 30-45 minutes.
3. Prepare choux pastry using a ½ inch (1cm) plain tip. Pipe into 1 inch (3 cm) circles. Cut 1 inch (3cm) discs and place on top of the choux.
4. Bake at 350F (180C) for 25-30 minutes until browned and puffed. Prick with a skewer to release steam. Allow to cool.
5. Whip chilled whipping cream with vanilla extract and powdered sugar until stiff peaks form.
6. Use a small tip to pipe whipped cream inside the choux.

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