For Valentines Day! Double Chocolate Cream Puff - water

Method

• Sift the cake flour.
• Beat the egg until smooth.
• Put the ingredients into a pot and bring to a boil over high heat.
• Add the flour and quickly mix together (work quickly).
• Reduce the heat when it becomes opaque and transfer to a bowl.
• (This is so that the residual heat on the pan doesn't cook the egg.)
• Add the egg a little at a time.
• Mix until the batter clinging to the spatula creates a triangle as it slowly plops down in slightly hardened lumps.
• (Please adjust the consistency until the batter looks like the picture).
• Put half of the batter into a pastry bag and squeeze it out onto a baking sheet.
• Sprinkle with water from dampened hands.
• Bake at 200C for 10 minutes, then reduce the heat to 190C and bake for another 5 minutes.
• Add the cocoa to the remaining batter and bake the same way as in Step 6.
• Make the custard.
• Mix together the sifted flour, sugar, milk, and egg.
• Mix it up really well.
• When it becomes fluffy, wrap with plastic and cook in the microwave for 2 minutes at a time until it becomes as thick as you'd like.
• For the chocolate custard, break the chocolate up into small pieces and heat in the microwave at 600 W for 1 minute.
• Stir to melt.
• Add 1 1/2 to 2 tablespoons of the plain custard and mix.
• They're full of custard!
• To fill without cutting them, poke a hole in the bottom and use a pastry bag to fill the puffs.
• Here's the Halloween version!
• The orange is made with food coloring!