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Name: RECIPEPT: Chocolate princesses
Total time: 2 h 20 min
Ingredients: 250 g milk; 40 g egg yolks (2 M egg yolks); 2 squeezes of BAM vanilla paste; 75 g crystal sugar; 10 g BAM cocoa powder; 15 g starch; 60 g BAM dark chocolate; 30 g butter; 150 g sweet whipping cream; 30 g soft butter; 40 g brown sugar; 35 g plain flour; 5 g BAM cocoa powder; 80 g water; 45 g butter; pinch of salt; 45 g plain flour; 70-75 g eggs

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RECIPEPT: Chocolate princesses

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Home /
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Modern desserts /
Chocolate princesses

Chocolate princesses

(1)

Preparation time: 2 h 20 min
Difficulty:
Number of ingredients: 18

These cute, delicious balls take some practice and skill to make, but they are worth all the effort in the end. Chocolate princess balls are filled with a delicious chocolate cream and can be topped with fresh berries or drizzled with fruit topping. If you have trouble baking the puff pastry, here are some tips to help you prepare it:

In addition to the density, it is important that the mixture is airless to ensure that the princesses, and especially the eclairs, are shaped beautifully. Once the piping bag is filled with the moulded dough, press the dough with a smoother to the spout. To ensure that the eclairs are nicely shaped, always use a star-shaped nozzle and never a round one, spraying the dough evenly and flat and holding the piping bag at an angle. The pressure of the pressing pressure must be the same, as any mistakes made, knowingly or unknowingly, during baking will be apparent on the eclairs.
The mass must be thick but soft enough to be easily squirted out, and it must hold its shape - if it comes apart, it is too thin. Never open the oven too early during baking. It should only be opened after 20-30 minutes, when the crust is sufficiently dry and stable. At this point, the dough is quickly pulled out, pierced with a toothpick and baked again - the dough is pierced to let the steam out and to prevent the dough from becoming soft and wet later on.

This recipe is part of the third BAM recipe book: Modern Desserts. This recipe can be used to make 10 chocolate princesses. For the preparation you will need a mould: micro-perforated silicone mat.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the chocolate pastry cream:

250 g milk
40 g egg yolks (2 M egg yolks)
2 squeezes of BAM vanilla paste
75 g crystal sugar
10 g BAM cocoa powder
15 g starch
60 g BAM dark chocolate
30 g butter
150 g sweet whipping cream

For a crumbly sweet dough - craquelin:

30 g soft butter
40 g brown sugar
35 g plain flour
5 g BAM cocoa powder

For puff pastry:

80 g water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the chocolate pastry cream:

Bring 250 g of milk and the vanilla paste to the boil. Mix the remaining milk smoothly with the egg yolks, sugar, cocoa and starch. When the milk comes to the boil, skim it off and pour some of it over the egg yolk mixture, stirring constantly to temper the yolks, then pour the mixture into the saucepan and cook for a few minutes, stirring constantly, to thicken the cream.

Remove from the heat and melt the butter and chocolate in the cream. Transfer the custard to a large plastic container and cover with plastic wrap so that the plastic wrap is touching the custard. Cool the custard to room temperature before putting it in the fridge.

For a crumbly sweet dough - craquelin:

Mix all the ingredients together to form a soft, sticky dough. Roll out the dough 2 mm thick between two sheets of baking paper and place in the freezer.

For puff pastry:

Preheat the oven to 175-180 °C. Bring the water, butter and salt to the boil in a saucepan. When it comes to the boil, remove from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up and cook the dough over a medium heat, stirring, for a good minute.

Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

Fill a piping bag fitted with a large round nozzle with the mass and spray 10 equal-sized mounds (or 12 smaller ones) onto the silicone base, making sure to spray the mass sufficiently far apart and to hold the piping bag upright while spraying.

Take the sweet pastry out of the freezer and cut out 10 circles, 4-5 cm in diameter. Place each cut circle on top of the puff pastry and press gently. Place in the oven on the middle rack and bake for 30 minutes. After 30 minutes, remove the baking tray briefly, prick each princess with a toothpick and bake for a further 10 minutes. Remove the baked princesses immediately from the baking tray and cool on a wire rack.

For stuffing princesses:

Whip the sweet cream. Whisk the cooled chocolate cream and fold in the whipped cream with a spatula.

Pierce the cooled princesses in the bottom or top centre with a large round spatula. Stuff the cream into a piping bag and fill the princesses. Using the remaining cream, pipe a mound on top of each princess and decorate the princesses as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

Dark chocolate, 500 g

16,90 €

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-4,37 €

Total:

43,70 €39,33 €

-10%

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Quick desserts

Preparation time: 45 min

Chocolate princesses

Preparation time: 2 h 20 min

Difficulty: 4

Number of ingredients: 18

Ingredients:

For the chocolate pastry cream:

250 g milk
40 g egg yolks (2 M egg yolks)
2 squeezes of BAM vanilla paste
75 g crystal sugar
10 g BAM cocoa powder
15 g starch
60 g BAM dark chocolate
30 g butter
150 g sweet whipping cream

For a crumbly sweet dough - craquelin:

30 g soft butter
40 g brown sugar
35 g plain flour
5 g BAM cocoa powder

For puff pastry:

80 g water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the chocolate pastry cream:

	Bring 250 g of milk and the vanilla paste to the boil. Mix the remaining milk smoothly with the egg yolks, sugar, cocoa and starch. When the milk comes to the boil, skim it off and pour some of it over the egg yolk mixture, stirring constantly to temper the yolks, then pour the mixture into the saucepan and cook for a few minutes, stirring constantly, to thicken the cream.
	Remove from the heat and melt the butter and chocolate in the cream. Transfer the custard to a large plastic container and cover with plastic wrap so that the plastic wrap is touching the custard. Cool the custard to room temperature before putting it in the fridge.

For a crumbly sweet dough - craquelin:

Mix all the ingredients together to form a soft, sticky dough. Roll out the dough 2 mm thick between two sheets of baking paper and place in the freezer.

For puff pastry:

	Preheat the oven to 175-180 °C. Bring the water, butter and salt to the boil in a saucepan. When it comes to the boil, remove from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up and cook the dough over a medium heat, stirring, for a good minute.
	Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

For stuffing princesses:

	Whip the sweet cream. Whisk the cooled chocolate cream and fold in the whipped cream with a spatula.
	Pierce the cooled princesses in the bottom or top centre with a large round spatula. Stuff the cream into a piping bag and fill the princesses. Using the remaining cream, pipe a mound on top of each princess and decorate the princesses as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate princesses

Ingredients:

For the chocolate pastry cream:

For a crumbly sweet dough - craquelin:

For puff pastry:

Instructions:

For the chocolate pastry cream:

For a crumbly sweet dough - craquelin:

For puff pastry:

For baking princesses:

For stuffing princesses:

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

Dark chocolate, 500 g

Vanilla paste, 70 g

Related products

Antonio Large Confectionery Package

Dark chocolate, 250 g

Vanilla paste, 50 g

Protein bar with sweetener, Double dark chocolate

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Chocolate princesses

Ingredients:

For the chocolate pastry cream:

For a crumbly sweet dough - craquelin:

For puff pastry:

Instructions:

For the chocolate pastry cream:

For a crumbly sweet dough - craquelin:

For puff pastry:

For baking princesses:

For stuffing princesses:

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