Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- Piping bag with large star tip
- Medium-sized saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a medium-sized saucepan, heat water, butter, and salt over medium heat until the butter is melted.
3. Add flour to the saucepan and stir until the mixture forms a ball.
4. Remove the saucepan from heat and let it cool for 5 minutes.
5. Add eggs one at a time to the saucepan, mixing well after each addition.
6. Transfer the mixture to a piping bag with a large star tip.
7. Pipe the mixture onto a baking sheet lined with parchment paper, forming 2-inch-long tubes.
8. Bake the tulumbas for 25-30 minutes or until golden brown.
9. While the tulumbas are baking, melt chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
10. Let the chocolate ganache cool for 5 minutes before adding powdered sugar and stirring until smooth.
11. Once the tulumbas are done, let them cool for 5 minutes before dipping them into the chocolate ganache.
12. Place the tulumbas on a wire rack to cool and let the chocolate set.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12-15 tulumbas.
Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 19g
- Protein: 3g
Substitutions for ingredients:
- Semisweet chocolate chips can be substituted with dark chocolate or milk chocolate chips.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1 tsp of vanilla extract to the tulumba batter for extra flavor.
- Top the tulumbas with chopped nuts or sprinkles before the chocolate sets.
Tips and tricks:
- Make sure to let the tulumba batter cool before adding the eggs to prevent them from cooking.
- Pipe the tulumbas close together on the baking sheet to prevent them from spreading too much.
- Dip the tulumbas into the chocolate ganache while they are still warm to ensure even coverage.
Storage instructions:
- Store the chocolate tulumbas in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the tulumbas, place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Arrange the tulumbas on a platter and dust them with powdered sugar before serving.
Garnishes:
- Top the tulumbas with whipped cream or fresh fruit for a decorative touch.
Pairings:
- Serve the chocolate tulumbas with a cup of coffee or hot chocolate.
Suggested side dishes:
- These tulumbas are a dessert on their own and do not require any side dishes.
Troubleshooting advice:
- If the tulumbas are too soft or undercooked, bake them for an additional 5-10 minutes.
- If the tulumbas are too dry, reduce the baking time by 5 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Tulumba is a popular dessert in Turkish and Greek cuisine, made from choux pastry and soaked in syrup.
Flavor profiles:
- The chocolate tulumba is sweet and rich, with a crispy exterior and a soft, chewy interior.
Serving suggestions:
- Serve the chocolate tulumba as a dessert after a meal or as a sweet snack.
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Region: Turkish