100 gram flour
100 gram water
100 gram milk
100 gram butter
0,5 teaspoon salt
500 ml cold cream
0,5 teaspoon vanilla paste
1 tablespoon confectioner's sugar
Chocolate for top:
300 gram dark chocolate
100 gram cream
2 tablespoon confectioner's sugar
Preheat the oven at 210 degrees Celsius (190 degrees fan-assisted oven)
Add the milk. water and butter to the TM-bowl, 4 minutes 90 degrees, speed 1. Add the flour and the salt. Mix 30 seconds at speed 5. 3 minutes, speed 2, 90 degrees. Let dough cool down for a minute. Turn the speed to 3, add eggs one by one.
Pour mixture in a piping bag and pipe big 'buttons' on a baking tray, lined with baking paper. Bake until golden in about 20 minutes. Take baking tray out of the oven and with a sharp knife, make a small hole in the bottom of each puff so it can dry.
Clean the TM-bowl, place butterfly. Add 500 ml cream, vanille paste and confectioner's sugar to the bowl. Whip the cream to stiff peaks in about 1,5 minutes. Check regularly and make sure you don't whip the cream too long. Put whipped cream in a piping bag. Once the puffs are cooled down, fill them with whipped cream.
Clean the TM-bowl. Add chocolate to TM-bowl, 10 seconds speed 10. Add cream and confectioner's sugar. 4 minutes, speed 2, 50 degrees to melt the chocolate. Pour chocolate in bowl and dip the top of the cream puffs in chocolate. Leave the puffs for a bit so the chocolate layer on top can dry.