Moms Chocolate Cream Puff Dessert Recipes

CHOCOLATE CREAM PUFF SWANS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with silicone baking mats.
• Stir water, butter, 1 teaspoon white sugar, and salt together in a pot; bring to a simmer. Add flour and stir with a wooden spoon until mixture pulls away from the sides of the pot and forms a thick, paste-like dough. Remove from heat and let cool for 10 to 15 minutes.
• Stir eggs into dough one at a time, mixing until egg is completely incorporated after each addition. Transfer 2/3 the dough to a large resealable plastic bag. Cut corner of the bag away, about 1/2-inch wide, to form an opening through which to pipe the dough.
• Pipe 8 tapered ovals of dough onto the prepared baking sheet to form the 'swan bodies', pulling up at the tapered end to form the 'tail/wingtips'.
• Bake in preheated oven until golden brown, 20 to 25 minutes.
• While the 'swan bodies' are baking, fill a smaller bag with with the remaining 1/3 the dough; cut a small tip from the corner. Pipe out S-shapes to form the swan 'necks'. At the top of each S, pipe out more dough to form the swan 'heads'.
• When the 'bodies' are halfway cooked, bake the 'necks' in the oven together with the swan 'bodies' oven until golden brown, 10 to 12 minutes.
• Turn off the oven, open the oven door slightly, and let pastries cool completely.
• Cut the top 1/3 off of each swan body horizontally, from fatter end to tapered end. Cut each top in half to form the 'wings'.
• Place chocolate in a heat-proof bowl. Bring 4 ounces heavy cream to a boil in a small saucepan. Pour hot cream over chocolate and whisk until chocolate is completely melted and ganache is shiny and smooth. Spoon or pipe chocolate ganache into the base of each swan 'body'.
• Beat 1 cup cold cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1 tablespoon sugar and vanilla extract, continuing to beat until stiff peaks form. Transfer whipped cream into a piping bag with a star tip.
• Pipe cream to fill each swan 'body', piping up and out the top to resemble swan 'feathers'. Place 'wings' on each side of the 'body' sticking up out of the cream, and place 'neck' in the base of each swan. Refrigerate until chilled. Dust with confectioners' sugar.

CHOCOLATE CREAM PUFF DESSERT

Steps:

• Combine water, salt, and butter in a saucepan and bring to a boil.
• Add flour all at once and stir until mixture forms a ball of dough.
• Set aside and let cool 5 minutes.
• Use a wooden spoon to beat in four eggs, one egg at a time.
• Spread mixture in greased 13" x 9" pan.
• Bake at 400 degrees for about 30 minutes, until golden brown.
• Cool crust.
• Warm milk slightly in the microwave.
• Add about 1 cup of warm milk to cream cheese in a mixing bowl and beat until cream cheese is quite soft.
• Add remaining milk and pudding mixes to cream cheese mixture and beat until all blended and no flecks of cream cheese remain.
• Spread pudding mixture over crust and chill until pudding is set.
• Spread a container of whipped topping over pudding.
• Garnish with candy bits and refrigerate until it is served.

CREAM PUFF DESSERT

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)

Steps:

• In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
• In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
• Decrease the heat to low and whisk about 1/2 cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
• Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
• Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
• In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
• Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
• Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
• Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
• Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
• Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
• Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
• Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
• Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.

MOM'S CHOCOLATE CREAM PUFF DESSERT

Steps:

• 1. Preheat oven to 400 degree F. In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and 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. Continue beating until mixture is smooth and shiny.
• 2. Spread evenly, on bottom and and part way up sides of a greased 13 x 9 baking dish. Bake at 400 degree for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate syrup...or even caramel. Enjoy!

CHOCOLATE CREAM PUFF RECIPE

Steps:

• Bring margarine and water to boil.
• Remove from heat.
• Blend in flour, beating into a ball.
• Add eggs one at a time and beat well.
• Spread mixture into a greased 9X13-inch pan.
• Bake at 400 degrees F for 40 minutes.
• Cool completely.
• Mix pudding, milk, and cream cheese together.
• Spread over cooled crust.
• Top with whipped topping.
• Drizzle chocolate syrup over the top.
• Refrigerate at least one hour before serving.
• Keep refrigerated.
• Remember to plan ahead due to the cooling after baking the crust and refrigerating before serving.

EASY CREAM PUFF DESSERT

Steps:

• Preheat oven to 400 degrees F. Lightly coat a 13- x 9-inch baking pan with non-stick cooking spray.

CREAM PUFF CAKE

Steps:

• Combine water and butter in a saucepan and bring to a boil.
• Add flour and remove from burner.
• Mix together well.
• Add eggs (one at a time - very important), beating well after each is added.
• Spread evenly in an ungreased 9 x 13 baking dish.
• Bake at 400 F for 25-30 minutes.
• Remove from oven and press center of cake down with a large spoon to deflate cake, leaving high edges. Cool.
• Blend cream cheese until smooth. Add dry pudding mix and milk. Beat until creamy.
• Spread into cooled cake shell.
• Top with Cool Whip. Drizzle chocolate syrup over top of Cool Whip. Garnish with almonds.
• Chill 2 hours before serving.