Mini Chocolate Cream Pie Puffs Recipes

MINI CHOCOLATE CREAM PIES

Steps:

• To prepare the cookie cups, preheat oven to 350° F. Mix flour, cocoa powder, salt, and cinnamon in a small bowl. Set aside.
• Combine butter and sugar in the bowl of a standing mixture on medium speed with the paddle attachment. Beat until light and fluffy. Add egg and vanilla extract and beat until well combined. Add flour mixture and stir on low speed until the dough comes together, about 1 minute. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill until firm, about 30 to 40 minutes.
• One at a time, roll out the chilled disks of dough to about 1/8-inch thickness on a counter generously dusted with cocoa powder. Using a 3 3/4-to 4-inch flower-shaped cookie cutter, stamp out as many flowers as possible. Gently transfer the dough to a greased muffin tin, tucking each flower carefully into one of the cups.
• With a toothpick or sharp skewer, prick holes in the dough around the edge of the cup, about 1/8 to 1/4 inch apart, adding a few holes in the center as well. Gather the scraps, re roll, and stamp out additional cookies to fill the remaining cups. Bake for about 10 minutes, until just set, shifting the baking sheets halfway through for even baking. Let the cookies cool in the muffin tins for 5-10 minutes before running a thin metal spatula around the outside edge of each cup. Leave cups in the pan to cool completely before removing carefully.
• To prepare the pudding, whisk together sugar, cornstarch, salt, and yolks in a small heavy saucepan until well combined. Add milk in a stream, whisking constantly. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly for 1 minute (filling will be thick).
• Force filling through a fine-mesh sieve into a medium bowl, then whisk in chocolates, butter, and vanilla.
• Place the bowl containing filling in a larger bowl containing ice and water. Whisk filling until it feels just warm to the touch, adding more ice to the water bath if necessary. Pipe or spoon filling into cookie cups and chill uncovered for at least 3 hours.
• Just before serving, beat heavy cream with confectioners' sugar and vanilla until it just holds stiff peaks. Pipe or spoon the whipped cream on top of each pie. Garnish with chocolate sprinkles or shavings.

CHOCOLATE CREAM PUFFS

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.

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 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 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

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.

EASY MINI CHOCOLATE PUDDING PIES

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into graham crusts, adding about 1/2 cup to each.
• Refrigerate 1 hour. Top with remaining ingredients before serving.