Chocolate Cream Puffs With Strawberry Truffle Filling Recipes

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut the tops off the strawberries and cut into pieces. Set aside.
• In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
• Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
• Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
• Dip the top of each filled cream puff into the chocolate, dripping off any excess.
• Enjoy!

CHOCOLATE COVERED STRAWBERRY CREAM PUFFS

Steps:

• Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
• Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. (Don't short-change this step or your dough may be too soft to pipe.) Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
• Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
• Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
• Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
• Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 5-10 seconds.
• Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
• Continue beating cream until you reach medium-stiff peaks. Place berries in a plastic bag and crush with hands into small pieces. Add to whipped cream and beat for an additional 30 seconds until well mixed.
• When pastry shells are completely full, fill using one of the methods outlined in blog post.
• Heat 1/2 cup heavy cream in microwave until steaming. Pour over chocolate in a heat safe bowl and let sit for 2-3 minutes. Whisk to combine until completely smooth. Sauce will be thinner when hot and thicken as it cools. Drizzle over tops of filled cream puffs, or dunk in bowl.

CHOCOLATE CREAM PUFFS WITH STRAWBERRY TRUFFLE FILLING

Steps:

• Grease a baking sheet and preheat oven to 400°F.
• In a medium saucepan, melt butter in the boiling water.
• Add flour, cocoa, sugar and salt while stirring vigorously.
• Cook until mixture forms a ball that won't separate.
• Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth.
• Drop about 1/4 cup batter for each puff on a greased baking sheet and space puffs about 3 inches apart.
• Bake for 25-30 minutes.
• Meanwhile, melt chocolate chips in top of a double boiler.
• In a separate bowl, beat cream cheese and jam until smooth.
• Beat in melted chocolate then stir in whipped topping.
• When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside.
• Cool completely then fill with cream cheese mixture.

CHOCOLATE CREAM PUFFS

Steps:

• Combine water, butter, sugar and salt in a medium size saucepan.
• Place over medium low heat to melt butter.
• Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan.
• Remove from heat. Heat oven to 400.
• Lightly coat baking sheet with cooking spray.
• With the saucepan off heat, add eggs one at a time, to batter in saucepan, beating well after each addition.
• With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm.
• Cool slightly.
• Cut off top third of each puff; scoop out soft center from bases.
• Cool bases and top on wire rack.
• Fill puffs with ice cream of your choice; cover with tops.
• Freeze on baking sheets until firm.
• Transfer to an airtight container.
• Freeze for up to 1 week.
• Place puff on plates.
• Let stand 15 minutes.
• Top with sauce of your choice.

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

CHOCOLATE CREAM PUFFS

Steps:

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