Cocoa Puffs Wchantilly Frosting Recipes

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CHANTILLY CAKE FROSTING



Chantilly Cake Frosting image

This cake is a Hawaiian favorite. Make your favorite chocolate cake. The real secret is in the frosting.

Provided by Linda Waddy

Categories     Desserts     Frostings and Icings

Yield 24

Number Of Ingredients 7

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped macadamia nuts

Steps:

  • Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
  • Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
  • Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
  • Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 12.4 g, Cholesterol 38.8 mg, Fat 10.6 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 51.4 mg, Sugar 11.2 g

FILLED CUPCAKES WITH COCOA FROSTING



Filled Cupcakes with Cocoa Frosting image

These filled cupcakes are delicious and easy to make.

Provided by Laurie H.

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h40m

Yield 12

Number Of Ingredients 20

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup mayonnaise
1 cup white sugar
¾ cup milk
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
1 pinch salt
½ cup milk
¼ cup shortening
2 tablespoons shortening
¾ cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup unsalted butter
2 ½ tablespoons milk
2 tablespoons unsweetened cocoa powder
2 cups confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.
  • While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes.
  • Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
  • Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes.
  • Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 64 g, Cholesterol 19.4 mg, Fat 26 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 384.9 mg, Sugar 45.4 g

COCOA PUFFS W/CHANTILLY FROSTING



Cocoa Puffs W/Chantilly Frosting image

This is my all-time favorite treat, which you can find at Liliha Bakery in Kalihi. Although this is not exactly the same as their's (because I'm convinced that nobody will ever get their hands on that beloved recipe), this is a close call. I found this at AlohaWorld. Timing is not exact.

Provided by Pikake21

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13

1 cup water
1 (4 ounce) package butter
1 cup flour
4 large eggs
2 (8 ounce) packets Dream Whip topping mix
2 (6 ounce) boxes instant chocolate pudding mix
2 3/4 cups cold milk
1 (13 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 large egg yolks
1 1/2 teaspoons vanilla extract
1/4 cup chopped toasted pecans

Steps:

  • Chantilly Frosting:.
  • Combine milk, sugar, butter, egg yolks and vanilla.
  • Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens.
  • Add vanilla extract.
  • Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
  • For Filling:.
  • Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
  • For Choux:.
  • Boil water and block of butter.
  • Remove from heat, dump in flour.
  • Stir until ball of dough forms and pulls away form the sides of saucepan.
  • Mix in eggs one at a time, beat for 1 minute before adding the next.
  • Scoop onto foiled cookie sheet.
  • Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
  • Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
  • * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.

Nutrition Facts : Calories 765.5, Fat 44, SaturatedFat 30.2, Cholesterol 191, Sodium 706.9, Carbohydrate 84.1, Fiber 1.5, Sugar 64.3, Protein 10.9

COCOA PUFFS



Cocoa Puffs image

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

1 cup water
4 ounces butter
1 cup flour
4 eggs
3 tablespoons sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla extract
2 cups milk
1 tablespoon butter
2 ounces baking chocolate, grated
1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt

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

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Top Asked Questions

How to make Chantilly frosting from scratch?
DIRECTIONS 1 Chantilly Frosting: 2 Combine milk, sugar, butter, egg yolks and vanilla. 3 Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. 4 Add vanilla extract. 5 Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. 6 For Filling: More items...
How do you make chocolate pastry cream puffs?
Fill a pastry bag, fitted with a small plain round tip, with the chocolate pastry cream. Make a small “X” at the bottom of a puff using a paring knife and pipe the cream into the X.
What are Coco puffs made of?
This gloopy, messy, and delicious dessert is pâte à choux with a chocolate filling, and topped with what they call chantilly (not to be confused with chantilly cream). Also note that there is no coconut in their chantilly frosting, either. You can really use any pâte à choux recipe to make these Coco Puffs.
What is the best way to make chocolate cake frosting?
Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water. Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping. Remove from heat. Add coconut and/or nuts if desired.

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