Ogulinska golubica (Ogulin dove) - Cream puffs with chocolate mousse
February 18, 2015
Cream puff dough
butter, cut into pieces
1 egg for glaze
chocolate chips ( 10 oz )
35 % cream
cornelian cherry jam or black current jam or sour cherry jam
In This Recipe
Cream puff dough
Line a baking sheet with parchment paper.
Place the butter, salt and water in a saucepan over medium-high heat and bring to a boil.
Return saucepan to the heat and stir constantly until the dough forms a thick ball (about 2 minutes).
Transfer the dough to a bowl, and beat on low speed to release the steam from the dough (about 2 minutes).
Once the dough is lukewarm start adding eggs one by one and continue to mix until you have a smooth thick paste.
I used small ice cream scoop (one tablespoon - #50) to place dough on the baking sheet, spacing them apart.
Gently brush the dough with a lightly beaten egg, sprinkle with sliced almond (optional) and add on the top small dollop of the dough
Preheat oven to 400 degrees F.
Bake for 15 minutes and then reduce the oven temperature to 350 F . Bake for a further 30 to 35 minutes turn the oven off, with the oven door slightly ajar.
When the shells are completely cool cut in half with a serrated knife and pipe Chocolate mousse, cover and sprinkle with icing sugar.
In a heat-safe mixing bowl set above gently-simmering water, melt chocolate chips, when melted add cream stirring until smooth.
Refrigerate overnight for the mixture to chill and thicken.
Next day beat at high speed with a mixer until stiff peaks form, do not overbeat.
Add 1/2 cup cornelian cherry jam or blackcurrant jam or sour cherry jam and mix in by hand.
With leftovers chocolate mousse you can serve in a martini glass or in a wine glass.
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