Celebrate the essence of fall with our Chocolate Mushroom Delights, an enchanting dessert perfect for the season. These charming choux pastries are shaped like little mushrooms and filled with a rich, velvety chocolate cream. Each bite is an explosion of flavor, combining the light, airy texture of the pastry with the deep, luxurious taste of dark chocolate.
Why You’ll Love This:
- Intriguing Mushroom Shape: Adds a playful and whimsical touch, perfect for autumn.
- Rich Chocolate Cream: The creamy, chocolate filling is both decadent and comforting.
- Perfectly Paired Textures: The crispness of the choux pastry complements the smoothness of the chocolate cream.
Perfect Occasion: These Chocolate Mushroom Delights are ideal for autumn gatherings, themed parties, or as a special treat to enjoy with a warm cup of tea or coffee on a crisp fall day.
Chocolate Mushroom Choux Pastries
Ingredients:
For the Chocolate Cream:
- 500ml milk
- 4 egg yolks
- 150g sugar
- 50g cornstarch
- Vanilla seeds
- 100g dark chocolate
- 2 tablespoons unsweetened cocoa powder
For the Choux Pastry:
- 160ml water
- 125g butter
- 125g flour
- 6g salt
- 5-6 whole eggs (adjust as needed)
Instructions:
- Prepare the Chocolate Cream: Heat milk with a spoonful of sugar. In a separate bowl, beat egg yolks with sugar and vanilla seeds. Mix in cornstarch. Once the milk boils, lower the heat, temper the egg mixture with some hot milk, then combine back with the milk. Whisk until the cream thickens. Off the heat, add sifted dark chocolate and cocoa powder. Mix well, cover with plastic wrap, and let it cool completely in the fridge.
- Make the Choux Pastry: In a pot, heat water and butter. When it boils, add flour and stir with a wooden spoon until the mixture becomes smooth and pulls away from the sides. Transfer to a mixer and gradually add eggs, one at a time, until the dough is soft and creamy yet holds its shape.
- Shape and Bake: Using a piping bag with a smooth nozzle, pipe the choux pastry onto a baking sheet lined with parchment paper to create mushroom heads and stems. Bake at 190°C for about 20 minutes until well puffed and golden.
- Assemble and Decorate: Once cooled, fill the pastries with the chocolate cream. Dust with cocoa powder and powdered sugar for a realistic mushroom appearance.
Enjoy these delightful Chocolate Mushroom Choux Pastries, a whimsical and delicious homage to the autumn season, perfect for bringing a touch of playfulness and luxury to your dessert table!
