PowerCore technology delivers consistent power with less heat buildup. Accessories and bowl are dishwasher safe for quick cleanup. All-metal gears and housing stand up to frequent daily use. Robust metal control knobs and speed control protection.
1/2 cup unsweetened cocoa powder. 2 tablespoon instant espresso granules.
1 cup heavy whipping cream. 1 cup all purpose flour. 3 tablespoons (approximately) chocolate syrup. 2 tablespoons (approximately) powdered sugar. Place the egg yolks, sugar, cocoa powder, cornstarch, espresso granules, and salt in a medium bowl and whisk to combine.
Heat the milk in a 1.5-Quart Saucepan over medium-low heat. Heat until small bubbles form around the edge and wisps of steam are rising from the surface. Add the hot milk to the egg mixture, a little at a time, whisking to combine.When all the milk has been added, transfer the mixture back to the Saucepan and place over medium-low heat. Cook the pastry cream, whisking, until thickened. Remove from heat and stir in the vanilla.
Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours). Just before serving, whip the cream on medium speed in the. Fitted with the whisk attachment, until it holds stiff peaks.
Fold the cooled pastry cream into the whipped cream. Spoon the filling into the cooled choux puffs.
Preheat the Slide-In Range to 425° F and line 2 baking sheets with parchment. Place the water, butter, sugar, and salt in the 3-Quart Saucepan from the Stainless Steel 10-Piece Set. Cook over medium-high heat until the butter is completely melted and the mixture is simmering. Add in the flour all at once and continue to cook, stirring for about 5 minutes, or until the dough gathers into a ball and a film begins to form on the bottom of the pot.Transfer the mixture to the bowl of the Stand Mixer, fitted with the flat beater, and beat on medium speed. Drop in the eggs, one at a time. Beat on medium speed, allowing each egg to become fully incorporated before adding the next (about 30 seconds to a minute). Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff.
Bake in the Slide-In Range for 30-35 minutes or until very dry looking, puffed, and deep golden brown. Cool completely, then split horizontally and fill with mocha cream. Garnish with chocolate syrup and powdered sugar.The item "KitchenAid Commercial 8 Quart Bowl-Lift Stand Mixer with Bowl Guard Onyx Black" is in sale since Wednesday, October 24, 2018. This item is in the category "Home & Garden\Kitchen, Dining & Bar\Small Kitchen Appliances\Countertop Mixers". The seller is "frisco_trading_company" and is located in Springfield, Missouri. This item can be shipped to United States, Canada, United Kingdom, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Australia, Greece, Portugal, Cyprus, Slovenia, Japan, China, Sweden, South Korea, Indonesia, Taiwan, South africa, Thailand, Belgium, France, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Germany, Austria, Bahamas, Israel, Mexico, New Zealand, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Brazil, Chile, Colombia, Costa rica, Panama, Trinidad and tobago, Guatemala, Honduras, Jamaica, Viet nam, Uruguay.