Raspberry Chocolate Puffs Recipes

RASPBERRY CHOCOLATE PUFFS

Steps:

• Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

RASPBERRY CREAM PUFFS

Steps:

• For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
• Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
• For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
• When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.

RASPBERRY-CHOCOLATE CRINKLES

Steps:

• Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
• Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
• Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

CHOCOLATE RASPBERRY TURNOVERS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Line 2 large baking sheets with parchment paper.
• Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
• Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
• Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.

CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS

Steps:

• Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
• In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

RASPBERRY CHOCOLATE PUFF

Steps:

• In a bowl, combine the chips and pecans.
• On a lightly floured surface, roll each pastry sheet into a 12-in. square.
• Cut in half lengthwise and widthwise, making eight 6-in. squares.
• Spoon the chip mixture in the center of each square.
• Pull all corners together below the tips of the corners, forming a pouch.
• fold the corner tips down.
• Place on an ungreased baking sheet.
• Bake at 425° for 18-20 minutes or until golden brown.
• Remove to a wire rack to cool.
• In a food processor or blender, puree raspberries and confectioners' sugar.
• Strain and discard seeds.
• Spoon raspberry sauce onto dessert plates; top with pastry pouches.
• If desired, garnish with raspberries and chips; dust with confectioners' sugar.

MOLTEN CHOCOLATE PUFFS WITH RASPBERRY CREAM

Steps:

• Whip cream with confectioners' sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate.
• In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.

CHOCOLATE-RASPBERRY BAGS WITH RASPBERRY SAUCE

Steps:

• Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
• Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
• Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
• Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
• Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
• Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
• Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.