Chocolate Cream Puffs Recipes Recipe For Shrimp

CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)

Steps:

• In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
• In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
• Decrease the heat to low and whisk about 1/2 cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
• Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
• Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
• In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
• Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
• Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
• Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
• Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
• Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
• Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
• Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
• Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Into a medium sized sauce pan place the butter and water. Bring to a boil.
• 3. Stir in the flour and mix with a wooden spoon until the mixture forms a mass in the center of the pan and can easily be removed from the sides of the pan.
• 4. Remove from the heat and allow to cool for a few minutes.
• 5. Add the eggs, one at a time, mixing with hand held beaters between each egg.
• 6. Add the salt and stir well.
• 7. Spray a cookie sheet with cooking spray and use a 1 1/2 inch scoop to scoop the batter from the sauce pan and on to the sheet.
• 8. Bake for 20-25 minutes or until the puffs are dry and golden brown.
• 9. Allow them to cool to room temperature.
• 10. To make the cream filling, place the pudding and milk into your stand mixer and beat on high for 3-4 minutes. Make sure to scrape the bottom of the bowl several times to make sure that the dry pudding mix doesn't get stuck to the bottom of your bowl.
• 11. Allow the pudding to sit for a few minutes. It will continue to thicken up for you.
• 12. Take a serrated knife and cut each of the cream puffs in half.
• 13. Spoon the cream filling into the bottom half of each cream puff, then top with the other half.
• 14. To make the chocolate glaze, place the chocolate chips and cream in a glass measuring cup. Heat in 30 second intervals, stirring after each one until the chocolate is smooth and silky.
• 15. Add the vanilla and salt and stir well. All the mixture to sit for 3-4 minutes.
• 16. Carefully spread a dollop of the chocolate glaze over the top of each cream puff.
• Serve and enjoy! Refrigerate leftovers for up to 3 days.

CHOCOLATE CREAM PUFFS

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

CHOCOLATE-FILLED CREAM PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

CHERRY-CHOCOLATE CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack. , Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping. , Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers.

SHRIMP PUFFS

Steps:

• Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
• Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
• In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

SHRIMP PUFFS

Steps:

• TO MAKE PUFFS------------.
• Preheat oven to 400 F degrees.
• In a medium size saucepan, combine butter and water; heat to boiling.
• Stir in flour and salt using a wooden spoon.
• Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan.
• Remove from heat; cool slightly.
• Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth.
• (This is very important to make sure that the mixture is smooth.) Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart.
• Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool.
• PUFF FILLING-------------.
• Rinse shrimp in cold water; drain well.
• In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well.
• In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator.
• TO ASSEMBLE PUFFS-----------------.
• Pull or cut tops off the puffs and set aside with each puff.
• Remove any soft membrane from inside puff and discard.
• Stuff with chilled filling.
• Replace tops of puffs.
• Refrigerate until ready to serve.
• You can also use crab in place of shrimp.

CREAM PUFFS WITH CURRIED SHRIMP

Steps:

• Cut the shrimp into half-inch or slightly smaller pieces. There should be about one and one-quarter cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the curry powder and stir to blend.
• Add the cream and chutney and cook down to about half a cup. Add salt and pepper to taste. Add the shrimp and cook, stirring, one or two minutes or until the shrimp lose their raw look throughout.
• Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

SHRIMP PUFF PASTRY TRIANGLES

Steps:

• Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.