COCOA PUFFS
These are cream puffs with a chocolate filling and a buttery thick frosting. While recently on vacation in Oahu, we had these at the Liliha Bakery. They are famous for these and sell 5000 a day! Upon arriving home, I looked for a recipe, and pieced this one together from 3 different recipes, recipe #209826 for the choux pastry, recipe #65220 for the chocolate pastry cream filling, and a recipe that was given to me for the chantilly frosting. These are a little bit of work, but the filling and frosting can be made ahead. Absolutely delicious and worth the effort, transports me back to Hawaii! Cooling and assembly time not included in total time.
Provided by Michelle Berteig
Categories Dessert
Time 2h15m
Yield 42 cocoa puffs, 21 serving(s)
Number Of Ingredients 17
Steps:
- Choux Pastry:.
- Heat oven to 400°F.
- Put the water and butter in a saucepan and heat to boiling.
- Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
- Add eggs one at a time, beating well after each addition.
- Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
- Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
- Allow to cool completely. I left them in the (cold) oven overnight.
- Chocolate Pastry Cream Filling:.
- Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
- In a separate saucepan, and milk and butter and heat to scalding.
- Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
- Cook on low heat, stirring, until the mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Add the grated chocolate and cook one minute longer.
- Remove from heat, pour into a bowl and let cool, stirring occasionally.
- Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
- Note that this filling is not very sweet, you may want to add more sugar to taste.
- Chantilly Frosting:.
- Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
- Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
- Remove from heat, and continue to stir until cool and thick.
- Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
- Assembly:.
- Use the tip of a knife to make a small hole in the bottom of each pastry puff.
- Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
- Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
- Enjoy! Store leftovers in the refrigerator but they won't last long!
Nutrition Facts : Calories 224.9, Fat 14.6, SaturatedFat 8.6, Cholesterol 114.3, Sodium 150.7, Carbohydrate 20.1, Fiber 0.6, Sugar 11.4, Protein 4.7
CHOCOLATE BLOSSOMS
These are great little cookies that look very pretty when baked, they are kind of like Chocolate Crinkles.
Provided by MELANIEKEETON
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners' sugar. Place cookies 3 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 14.3 g, Cholesterol 20.6 mg, Fat 2.5 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 96.5 mg, Sugar 9.6 g
CHOCOLATE CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
PUFF PASTRY CHERRY BLOSSOMS
These are so crazy good. I made them with the puff pastry shells, and just heated the pie filling on the stove. I filled the shells and glazed, then served. Amazing enough for company! Found on the Getoffyourbuttandbake.com blog.
Provided by Barenakedchef
Categories Breakfast
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut your sheet of puff pastry into squares. I cut down the 3 vertical marks that are previously there. I was left with 3 strips. I cut each strip into 3 squares. They are not perfectly square, but that's o.k! You can make yours larger if you like. Take one of your squares and place 1 tablespoon of filling in the center. Don't use more than that, or you will have a mess.
- Grab two opposite corners and pull up to center and pinch together.
- Do the same with the other corners. Now, pinch closed two seams and leave two open.
- Lay your cherry blossoms on a parchment lined baking sheet.
- If you don't have parchment paper, grease your pan lightly.
- Brush with egg wash.
- Sprinkle sugar over pastry.
- Bake at 375 degrees until very golden.
- 15 to 20 minutes.
- Don't worry if a bit of your filling runs out.
- You can take a knife and push it right back inches.
- Prepare the glaze while the blossoms are baking . . .Mix confectioners sugar, milk and vanilla.
- Make the glaze the consistency you like.
- Once the blossoms have finished baking, glaze them while still warm.
Nutrition Facts : Calories 82.3, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.5, Sodium 2.3, Carbohydrate 20.2, Sugar 19.6, Protein 0.1
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