CHOCOLATE-ORANGE CREAM PUFFS
Here's a triple treat for chocolate lovers: chocolate cream puffs with a rich, velvety chocolate-orange filling that's topped with a homemade chocolate syrup. Yum! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large saucepan, bring the water, butter, chocolate 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 eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until set. Pierce side of each puff with tip of knife. Cool on wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. , For filling, in a small saucepan, combine the chocolate chips, milk and marmalade. Cook and stir until chips are melted. Cool to room temperature. Stir in orange liqueur; fold in whipped topping. Refrigerate until ready to use., For syrup, in a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to room temperature. , Just before serving, fill cream puffs with filling; drizzle with chocolate syrup.
Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 80mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)
These chocolate cream puffs consist of light and airy choux pastry, filled with a creamy chocolate filling and a luscious chocolate ganache. They are a family favorite and can be served for any occasion.
Provided by Sabine Venier
Categories Dessert
Time 4h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 63 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
ORANGE-CHOCOLATE PUFFS
Easy-to-make cream puffs are the perfect "containers" for a chocolaty orange whipped-cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease cookie sheet; lightly flour. Heat 1 cup water, the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Cool 5 minutes.
- Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet.
- Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops; reserve. Pull out any strands of soft dough.
- Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
- Heat remaining ingredients over low heat until smooth; drizzle over puffs. Refrigerate any remaining puffs.
Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 240 mg, Fiber 2 g, Protein 10 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 360 mg
ORANGE COCONUT CREAM PUFFS
These Orange Coconut Cream Puffs is a gourmet cream puff recipe that takes ordinary cream puffs to a new level. Toasted coconut mixed with a strong orange flavor makes these cream puffs absolutely amazing. While there are several steps in making these cream puffs, one bite and it will be worth it.
Provided by Jill
Categories Dessert
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425F. Line a baking sheet with parchment or a silicon baking mat.
- Whisk eggs together in a measuring cup or small bowl and set aside.
- Melt butter in heavy sauce pan over med-low heat with coconut milk, water, salt, and sugar.
- Once melted, add all flour at once stirring constantly with a wooden spoon for about 3 minutes to evaporate some of the water and bring together into a mass that pulls away from the sides of the pan.
- Remove from heat. Add 2/3 of whisked eggs stirring vigorously for about 1 minute. When incorporated, assess and add more egg a little at a time stirring vigorously after each addition until paste is smooth and glossy and forms a "V" when the spoon is pulled away.
- Add mounds of ~2 heaping tsp to lined baking sheet in either of the following ways.
- Add to pastry bag and pipe with a large star tip in a spiral.
- Use two spoons to form approximate spheres.
- Wet fingers can be used to press down peaks or reshape odd lumps.
- Bake at 425° F for 10 minutes until just starting to turn golden brown. Do not open the oven during this time. Reduce heat to 375° and bake for a further 8-10 minutes until fully golden brown and crunchy.
- Remove from oven. Use the handle of a wooden spoon or a large chopstick to poke a hole in the side or bottom of each puff as soon as possible, allowing remaining steam to escape so that the pastry doesn't become soggy. Allow to cool completely.
- Beat cold cream with a whisk or handheld mixer until soft peaks form.
- Sprinkle orange zest and sifted powdered sugar evenly over surface of cream. Beat further until fairly stiff and sugar is evenly distributed.
- Fold in orange juice carefully so you do not deflate the cream. Cover and set aside in fridge until ready to assemble.
- If coconut is not already toasted: spread evenly on a lined baking sheet and toast in a 300° F oven for 3-5 minutes until just starting to turn golden. Remove from oven and set aside to cool before assembly.
- Once puffs and cream are completely cool:
- Fill a piping bag or syringe fitted with a filling/injection tip with the beaten cream.
- Pipe cream into puffs through the previous perforation until puff is sturdy to a gentle squeeze, but not bursting. You may need to adjust the angle of the piping tip several times to navigate the pockets inside the choux. Repeat with remaining puffs and cream.
- Place filled puffs in freezer while heating chocolate ganache.
- Melt white chocolate and coconut cream in a double boiler or heat proof bowl sitting on a pot of simmering water. Do not allow water to touch bottom of bowl.
- When mostly melted, stir until completely incorporated. Turn off heat but leave bowl sitting over hot water.
- Remove filled puffs from freezer. Holding the base of the puff with your fingers, dip top into ganache, rotating until about half of puff is coated. Flip and rest coated puff chocolate side up on the tray.
- Repeat with another puff. Once that puff is coated. Take first puff and gently roll ganache in cooled coconut flakes. If it is very warm in you work space, you may need to coat 2 puffs in chocolate before coating first one in coconut. Repeat pattern with remaining puffs.
- Once all puffs are coated, move to fridge to allow ganache to set completely, about 15-30 minutes.
- Best if served immediately, but can be stored in an airtight container in the fridge for several hours or in the freezer for several days. If frozen, allow to defrost on a plate or open baking tray before serving.
CHOCOLATE ORANGE CREAM PUFFS
Chocolate orange creams puffs with homemade choux pastry. Fresh orange juice and zest throughout!
Provided by The Desserted Girl
Time 1h15m
Number Of Ingredients 15
Steps:
- In a sturdy saucepan or pot, combine all the choux ingredients, except the flour, vanilla and eggs. Set the pot on low heat and stir until the butter has melted and the mixture comes to a simmer.
- Add the flour and use a wooden spoon or silicone spatula to stir the mixture quite fast. It will begin to come together and form a ball at which point keep stirring it around slowly for another minute, pressing it against the sides of the pot to cook the flour. The left-hand side picture below the recipe is the dough at this stage.
- Take it off the heat and transfer to a mixing bowl. Let cool for a few minutes. Stir the vanilla into the beaten eggs and slowly pour into the bowl while you use either a hand mixer or stand mixer to beat the dough. At first it will look like scrambled eggs, but it will come together and become smooth, thick and shiny in just a couple of minutes. When this happens, stop adding the eggs, even if you have some left. Depending on the weather, the egg size and other factors, you will likely not need to use all of it. Keep the remainder aside for the egg wash. The dough will be thick, but it should be a pipe-able consistency. The right-hand side picture below the recipe is the dough at this stage.
- Preheat the oven to 200 C. Line a baking sheet with a silicone mat. I tried baking paper, but the puffs stuck to the sheet and I ended up with some bottomless ones so I really recommend a silicone mat here.
- Fill a piping bag with the mixture and pipe 8 to 10 equal sized mounds, roughly 2 inches in diameter. A swirly piping pattern results in cute baked puffs, but make sure you are piping in consistent circles, leaving no gaps at the bottom because that will result in your filling leaking out.
- Moisten your finger and smoothen the tops of the little dough mounds. Brush lightly with the remaining beaten egg.
- Bake for 20 minutes at 200 C, then leave the tray in the oven and lower the temperature to 175 C. Bake for an additional 5 to 10 minutes until the puffs are golden brown. Avoid opening the oven door because it will cause the puffs to deflate.
- When the puffs are done, let them cool in the oven itself so that the sudden colder air outside doesn't 'shock' them. After 30 minutes, take them out and let them cool completely at room temperature.
- Meanwhile, whip the cream with the sugar and half the orange zest (save the rest for the chocolate) until soft peaks form and the cream is nice and thick. It helps to chill your bowl and beaters before whipping and the cream MUST be very, very cold. Keep refrigerated till you're ready to fill the puffs.
- For the chocolate topping, combine the cream, chocolate and the rest of the orange zest from above in a small microwave-safe bowl. This isn't a traditional ganache, more of a quick chocolate sauce. Microwave for about 5 to 10 seconds, then stir to make a smooth, glossy topping. Overheating will cause the chocolate to seize, so it's best to heat in increments and let the warm of the mixture melt any lumps of chocolate. If it seems too thick, add more cream but don't reheat the mixture unless necessary.
- Now gently split open the puffs, and add a dollop of cream in the center. Place the 'lid' back on and drizzle with the chocolate topping. Decorate with more orange zest. Ta da! These are best eaten immediately though you can store them in the refrigerator for 2 to 3 days. They will soften and will last a couple of days longer if you haven't filled them yet. Happy baking!
ORANGE COCONUT CREAM PUFFS
If you love cream puffs, put these orange coconut cream puffs on your to-do list. This homemade cream puffs recipe is made with a classic French choux pastry dough and filled with orange coconut cream and drizzled with white chocolate ganache. Perfect for your sweet tooth cravings.
Provided by Linda Kurniadi
Number Of Ingredients 14
Steps:
- Choux pastry: whisk eggs in a bowl and set aside.
- Combine butter, coconut milk, water, salt, and sugar in a heavy saucepan over medium-low heat. Stir until the butter has melted. Once melted, add flour and constantly stir with a wooden spoon for 3 minutes. This will evaporate some of the water. Remove from the heat and allow to cool down for a few minutes.
- Add 2/3 of the eggs and stir vigorously for about 1 minute. When incorporated, add the rest of the eggs slowly while remaining vigorously until the paste becomes smooth, glossy, and pipeable consistency (not runny).
- Preheat the oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat. Add mounds of ~2 heaping teaspoons to a lined baking sheet.
- Bake for 10 minutes or until just starting to turn golden brown. Do not open the oven during this time. Reduce the heat to 375F and bake for another 8-10 minutes or until fully golden brown and crunchy. Remove from the oven.
- Immediately, poke a hole in the side or bottom of each puff with a large chopstick or you can split it open using a scissor. This will allow the remaining steam to escape, so the pastry doesn't become soggy. Allow cooling completely.
- Filling: beat the cream with a whisk or handheld mixer until soft peaks form.
- Sprinkle orange zest and sifted powdered sugar evenly over the surface of the cream. Beat further until fairly stiff, and sugar is evenly distributed.
- Fold in orange juice carefully with a rubber spatula, so you do not deflate the cream. Cover and set aside in the fridge until ready to use.
- Ganache: melt white chocolate and coconut cream in a double boiler. When mostly melted, stir until completely incorporated. Turn off the heat but leave the bowl sitting over hot water (double boiler).
- If coconut is not already toasted: spread evenly on a lined baking sheet and toast for 3-5 minutes at 300F or until just starting to turn golden.
- To assemble: fill a piping bag with cream and cut the tip. You can use a filling tip.
- Pipe the cream into puffs through the hole until the puff is sturdy to a gentle squeeze but not bursting. Repeat with the remaining puffs and cream.
- While holding the puff base with your fingers, dip the top of each puff into the ganache, rotating until about half of the puff is coated, then gently roll in cooled coconut flakes. Flip and rest coated puff chocolate side up on the tray. Repeat with the rest of the puff. Please keep them in the fridge to allow the ganache to set completely.
BLOOD ORANGE CREAM PUFFS
Cute little puffs are filled with sweet, blood orange cream and topped with a simple chocolate ganache to make these irresistible blood orange and chocolate cream puffs.
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes
Time 7h50m
Number Of Ingredients 19
Steps:
- Stirring ocassionally, heat the blood orange juice and sugar together on medium until the juice is reduced to about 1/2 cup.
- Remove from heat and allow to cool completely to room temperature.
- Once at room temperature, place in the refrigerator to chill for at least 1 hour.
- Heat the milk, heavy cream, half the sugar, and the salt together in a saucepan until it reaches a light boil.
- Stir frequently. Once at a boil, turn down the heat.
- In a separate bowl, mix together the egg yolks, egg, remaining sugar, and cornstarch until light in color.
- Whisk the egg mixture constantly as you slowly pour 1/3 of the hot milk into the eggs.
- Quickly begin whisking the remaining milk in your saucepan and slowly stir in the egg mixture.
- Put the saucepan on the stove on medium-low heat.
- Continue to stir until the mixture is thickened and smooth.
- Put the pastry cream through a fine mesh strainer over a bowl to remove any lumps.
- Stir in the butter and vanilla extract.
- Place plastic wrap directly on the pastry cream and place in the refrigerator to cool completely - at least 6 hours, preferably overnight.
- Once you are ready to use, stir in the blood orange syrup. Both the syrup and the pastry cream can be made a day ahead.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Heat the water and butter together in a saucepan over medium heat until the butter is melted and the mixture is steaming.
- Remove from heat.
- Mix in the salt, flour, and sugar and mix in well until the dough forms a ball.
- Allow to cool about 5 minutes, then beat in the eggs one at a time until combined. It may seem as though it will never happen, but keep mixing and it will eventually incorporate.
- Fill a piping bag with the pate choux and pipe out large rounds of the dough - about 1 1/2 inches in diameter at least 2 inches apart.
- Use a moistened finger to pat down any points in your dough.
- Bake for 20 minutes, turning halfway through.
- Allow to cool completely.
- Fill a piping bag fitted with a small round tip with the pastry cream.
- Use the piping tip to make a hole on the side or under the puff and fill with the pastry cream.
- Mix together the chocolate and the heavy cream and heat in a microwave at 50% power for 30 second intervals, mixing well between each interval. Once the chocolate is melted, mix well.
- Dip the tops of the cream puffs in the ganache and allow to dry on a wire rack.
- Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 351 kcal, Carbohydrate 29 g, Protein 6 g, Cholesterol 138 mg, Fiber 1 g, Sugar 18 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Sodium 238 mg, UnsaturatedFat 8 g
PUFF PASTRY FOR ORANGE TART
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes approximately 1 pound
Number Of Ingredients 4
Steps:
- In the bowl of a food processor or using the paddle of an electric mixer, mix 1/2 cup flour with the butter until combined and very smooth. Transfer to plastic wrap and shape into a flat square 1-inch-thick, wrap well, and chill for at least 30 minutes.
- Combine the salt with the remaining flour in a large bowl, and add the cream. Mix well by hand or with the paddle attachment of an electric mixer; the dough will not be completely smooth but it should not be sticky. Shape it into a flat square 1 1/2 inches thick, wrap in plastic, and chill, at least 30 minutes.
- Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter dough. Place the butter dough in the center, fold up the ends to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes, so that the dough achieves the same temperature throughout.
- Remove the dough from the refrigerator. On a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully, and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn.
- Repeat this process five more times. Be sure to use as little flour as possible when rolling out the dough, and always brush of any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes the rolling out process much easier, and it keeps the layers of butter of equal thickness.
- By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap, and refrigerate until ready to use (up to 2 days), or freeze for future use.
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