Cream Puffs with Chocolate Cream and Honey Cured Bacon

Each light and fluffy puff is bursting to the seams with a cloud of creamy chocolate and—you’ll never guess—a crispy, salty piece of bacon!

Makes 40 to 50 puffs  Prep Time 15 to 20 minutes  Baking Time 20 to 25 minutes

For the cream puffs
1/2 cup milk
1 cup water
1/2 cup butter
pinch of salt
3/4  cup all-purpose flour
1/2 teaspoon baking powder
5 medium eggs

For the chocolate ganache
2 cups heavy cream
2 cups chopped dark chocolate couverture

For the honey cured bacon
250 grams bacon
3 tablespoons sugar

1  Make the cream puffs: Boil milk and water. Add butter and salt. Add in flour and baking powder. Cook until it forms a ball. Place warm dough ball in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed and add eggs one at a time. Beat for around 4 to 6 minutes until dough is just warm to the touch. Pipe dough onto parchment paper-lined baking sheets. Bake at 375ºF for around 20 to 30 minutes or until golden.

2  Make the chocolate ganache: Heat heavy cream until sides are boiling. In the bowl of an electric mixer fitted with the whisk attachment, combine chopped chocolate and hot cream; let cool for 4 to 6 hours . When mixture is cool, whip until light and fluffy. Place whipped ganache in a piping bag with a star tip. Keep cool until ready to assemble.

3  Make the honey cured bacon: Lay bacon slices flat on a baking tray. Sprinkle with sugar and bake in a 350ºF oven until crisp, about 20 to 30 minutes. Break into
1/2-inch pieces.

4  To assemble: Cut each puff horizontally, but not all the way through. Using the piping bag, fill each puff with whipped ganache. Place a small strip of bacon in each puff.

Photography by At Maculangan | Recipe by Millet Soberano of Divine Desserts and Bean and Baker | Styling by Paulynn Chang Afable

• Be the first one to comment...