Dec 13, 2016
For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking
Eat warm. You can reheat if serving the same day or freeze!
Hot Chocolate Red Wine:
To Make the Chocolate Syrup:
60 grams good quality dutch process cocoa powder (1/2 cup)
100 grams sugar (1/2 cup)
120 grams water (1/2 cup)
1. combine all three ingredients in a saucepan and bring to a boil over medium-high heat until sugar is dissolved--whisk constantly. Should take less than 5 minutes.
2. Take off heat, let cool down for about 30 minutes, transfer to jar, or plastic container and refrigerate. Should keep for up to a month (or maybe more)
To make the Hot Chocolate Red Wine
1. Heat 1 cup of milk with 2 heaping tbs of chocolate syrup in a saucepan, bring to a simmer, but not a boil
2. Add one cup of red wine, bring to simmer
3. Pour into 2 mugs