초콜릿 단지에서 나오는 귀여운 생크림 유령/Cute Whipping Cream Ghost in a Chocolate Puff/초코슈/Halloween baking/할로윈베이킹

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Sift together 65g of flour and 10g of black cacao powder.

In a saucepan, combine 120ml of water, 55g of butter, and 2g of salt, and bring to a boil. Once the salt and butter have melted and it starts boiling, turn off the heat.

Quickly add the sifted flour and cacao powder mixture and stir well.

Place the saucepan back on low heat and cook the dough for about 1 minute.

Let the dough cool to warm or lukewarm.

Gradually mix in the 2 beaten eggs (110g) until fully incorporated.

The dough is ready when it forms a triangle shape when dropped from a spatula.

Transfer the dough to a piping bag and pipe onto a baking tray with space in between each puff.

Spray water on top of the dough and bake in a preheated oven at 190°C for 18 minutes, then reduce the temperature to 170°C and bake for an additional 10 minutes.

For the chocolate cream, heat 100g of dark chocolate, 100g of whipped cream, and 30g of butter in the microwave for 90 seconds.

Mix well, fill the puffs halfway with the chocolate cream, and refrigerate to set.

Whip 300g of unsweetened whipped cream with 30g of sugar until stiff peaks form.

Pipe the whipped cream on top of the puffs to create a ghost shape.

Decorate the whipped cream with a chocolate pan to make ghost faces.

Cooking Techniques

Spice Level:

Allergens