Delicious, homemade LEGO cream puffs
Recipe for lego cream puffs
Ingredients
- 300 gram Wheat Flour
- 150 gram Butter room temperature
- 100 gram Powdered Sugar
- 1 Egg
- 6 egg white
- 300 gram Sugar
- 500 gram Dark chocolate For casting chocolate shells
Instructions
- Tempering the chocolate for casting shells:
- Melt the dark chocolate over a double boiler, bring the temperature up to 55 degrees Celsius (131 degrees Fahrenheit), reduce the temperature to 28/29 degrees Celsius (84 degrees Fahrenheit), and then raise the temperature to 31 degrees Celsius (88 degrees Fahrenheit). When the temperature reaches 31 degrees Celsius (88 degrees Fahrenheit), the chocolate is ready to be poured into the LEGO mold. Ensure the mold is fully covered and then pour out the excess chocolate. Let the chocolate dry in the mold upside down so that any excess chocolate can drain off.
- Shortcrust base:
- Mix flour, powdered sugar, butter, and an egg in a mixer and stir until the dough comes together. Let the dough rest in the fridge for 30 minutes.
- Roll out the dough into a large rectangle and cut the shortcrust bases into the desired sizes.
- Bake the bases at 200 degrees Celsius (392 degrees Fahrenheit) for 10-15 minutes until golden. Let the bases cool on a cooling rack.
- Cream puff filling:
- Whisk the egg whites stiff, and then gradually whisk in the sugar while continuing to whisk until all the sugar is incorporated. The meringue should be very stiff.
- Put the meringue in a piping bag with a nozzle.
- Assembling the LEGO cream puffs:
- Carefully turn the chocolate shells out of the mold.
- Fill each chocolate shell with meringue and close it with a base.
- The cream puffs are now ready to be eaten.
