Chocolate Muscapuff

Look at the private chef in Paris. It combines two desserts! Muscapuff tastes lighter than the usual chocolate puff.

Food Material List

1 Strong flour 170g
2 Egg 4
3 milk 125ml
4 water 125ml
5 Chocolate powder 1 tablespoon
6 protein 3

Operational steps

1 Pour 125 ml of milk and 125 ml of water into the butter pan. Add 100 g butter, salt and sugar. Heat over high heat until butter melts. Turn to low heat.
2 Pour in the flour and stir until the dough is smooth. Remove from the fire and continue stirring until the hands are not hot.
3 Add 4 eggs in succession and stir until smooth.
4 Place it in a mounting bag and use a flat mouth to squeeze down about 10 cm long finger in a baking tray with oven paper at 90 degrees. One tray can squeeze about 10-20.
5 Bake at 180 degrees for 25 minutes or so. Do not open the oven in the middle!
6 Whip with 30 grams of protein and sugar
7 Mix in chocolate mayonnaise twice
8 Cool the baked finger puffs, cut them in the middle, mount them on chocolate mousse and sprinkle them with sugar powder.

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