Mini cream puffs

Preheat the oven without the tray, Th 7 or 210°C. In the 1 l MicroCook Pitcher, pour 125 ml of water, sugar, and 40 g of butter in pieces.

Cover and heat for 2 min 30 sec at 600 watts.

Add the flour, salt, and unsweetened cocoa all at once, then quickly mix with the Silicone Spatula until a homogeneous dough that detaches from the sides of the Pitcher is obtained.

Add one egg and continue mixing until a smooth dough is obtained.

Add the 2nd egg and continue mixing.

Using the Decorating Ball fitted with the large fluted nozzle, pipe about thirty mini choux on the Multiflex baking sheet placed on the cold oven tray.

 Slightly flatten the top of the choux with a fork dipped in an egg yolk diluted in 15 ml of water.

Bake for 20 min, low in the preheated oven, Th 7 or 210°C.

Prepare the ganache mousse: in the 1 l MicroCook Pitcher, melt the dark chocolate with 10 g of butter for 1 min 10 sec at 360 watts.

Let rest for 1 min, mix with the Silicone Spatula and let cool slightly.

Whip the very cold heavy cream to stiff peaks with the Duochef.

 Add the powdered sugar and whisk for a few more seconds.

Gently fold the whipped cream into the melted chocolate in 2 additions using the Silicone Spatula.

Cut a lid off each mini choux and fill it with ganache mousse using the Decorating Ball fitted with the fluted nozzle.

Store in the refrigerator in an Igloo Box.

Sprinkle them with powdered sugar when serving.

- Rest: 1 min Cooking: 

- Choux pastry: 2 min 30 sec at 360 watts 

- Cabbages: 20 min, Th 7 or 210°C

- Butter/chocolate: 1 min 10 sec at 360 watts