Chocolate Puffs W Strawberry Filling Recipes

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CHOCOLATE COVERED STRAWBERRY CREAM PUFFS



Chocolate Covered Strawberry Cream Puffs image

A scrumptious pastry bite filled with fresh strawberry cream and topped with rich chocolate. Indulgent, but not difficult to make!

Provided by Our Best Bites (Pate a choux from barbarabakes.com)

Yield 16

Number Of Ingredients 15

3/4 cup all-purpose flour
6 tablespoons unsalted butter, cut into chunks
1 teaspoon sugar
1/4 teaspoon salt
3 large eggs, room temperature
1 egg
1 teaspoon water
1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar (more or less to taste)
1/2 teaspoon vanilla extract
1 cup freeze-dried strawberries
4 ounces (by weight) semi-sweet chocolate
1/2 cup heavy whipping cream

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-FILLED CREAM PUFFS



Chocolate-Filled Cream Puffs image

"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 tablespoons water

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.

Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY



Chocolate Strawberry Cream Puffs Recipe by Tasty image

Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips

Provided by Alix Traeger

Categories     Desserts

Yield 15 servings

Number Of Ingredients 11

10 strawberries
2 egg yolks
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
1 cup flour
1 tablespoon vanilla
3 eggs
1 cup chocolate chips

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!

Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams

STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY



Strawberry Cream-Stuffed Pastries Recipe by Tasty image

Here's what you need: strawberry, cream cheese, powdered sugar, milk, large egg, water, puff pastry, powdered sugar, chocolate syrup

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 9

2 cups strawberry, stemmed, quartered
16 oz cream cheese
½ cup powdered sugar
¼ cup milk
1 large egg
1 tablespoon water
11 oz puff pastry, 1 packages, thawed
2 tablespoons powdered sugar, for dusting
chocolate syrup, for serving

Steps:

  • In a food processor or blender, puree the strawberries until smooth.
  • Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  • In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  • In a small bowl, whisk the beaten egg and water together. Set aside.
  • Preheat the oven to 400˚F (200˚C).
  • Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  • On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  • Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  • Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
  • Bake for 25 minutes, until golden brown.
  • Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  • Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  • Dust with powdered sugar and drizzle with chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 482 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams

STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE



Strawberry Cream Puffs with Strawberry Sauce image

Categories     Milk/Cream     Mixer     Berry     Dessert     Bake     Valentine's Day     Kirsch     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 17

Cream puffs
3/4 cups water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup all purpose flour
3 large eggs
Filling
1 cup chilled whipping cream
1 teaspoon plus 2 tablespoons sugar
1/4 teaspoon kirsch (clear cherry brandy)
1/8 teaspoon vanilla extract
6 large strawberries, hulled
Strawberry sauce
2 1-pint strawberries, hulled
3 tablespoons sugar
Powdered sugar

Steps:

  • For cream puffs:
  • Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
  • Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
  • For filling:
  • Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
  • Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
  • For sauce:
  • Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
  • Makes about 2 1/3 cups.

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

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

½ cup water
¼ cup shortening (such as Crisco®)
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
1 pinch salt
2 eggs, at room temperature
⅓ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup whipping cream
¼ cup heavy whipping cream
2 ounces semisweet chocolate chips

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

CHOCOLATE CREAM PUFFS WITH STRAWBERRY TRUFFLE FILLING



Chocolate Cream Puffs With Strawberry Truffle Filling image

From fabulousfoods.com. Great recipe for impressing your friends not to mention absolutely tremendous tasting.

Provided by Topher

Categories     Dessert

Time 1h

Yield 2 dozen cream puffs, 24 serving(s)

Number Of Ingredients 11

1 cup butter
2 cups boiling water
2 cups flour
1/3 cup unsweetened cocoa
2 tablespoons sugar
1/2 teaspoon salt
8 eggs
2 cups semi-sweet chocolate chips
1 cup strawberry jam
16 ounces cream cheese
1 (8 ounce) carton frozen whipped topping

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.

Nutrition Facts : Calories 351.3, Fat 22.8, SaturatedFat 14.2, Cholesterol 111.6, Sodium 192.8, Carbohydrate 33.9, Fiber 1.7, Sugar 20, Protein 5.7

STRAWBERRY CREAM PUFFS



Strawberry Cream Puffs image

Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 cream puffs.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups heavy whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

Steps:

  • In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

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