Raspberry Chocolate Puff Recipes

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RASPBERRY CHOCOLATE PUFF



Raspberry Chocolate Puff image

Make and share this Raspberry Chocolate Puff recipe from Food.com.

Provided by laura1953

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup raspberry chocolate chips or 1 cup milk chocolate chips
1 cup chopped pecans
1 (17 ounce) package frozen puff pastry, thawed
1 (12 ounce) package frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
fresh raspberry (optional)
additional vanilla (optional)
raspberry chocolate chips (optional)
confectioners' sugar (optional)

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.

Nutrition Facts : Calories 506.7, Fat 33, SaturatedFat 6.7, Sodium 150.6, Carbohydrate 49.1, Fiber 5, Sugar 17.6, Protein 6.2

RASPBERRY CREAM PUFFS



Raspberry Cream Puffs image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield about 20 cream puffs

Number Of Ingredients 10

6 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
3/4 cup heavy cream
8 ounces mascarpone
2 tablespoons confectioners' sugar
About 1/2 cup raspberry jam
1 pint fresh raspberries

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.

MOLTEN CHOCOLATE PUFFS WITH RASPBERRY CREAM



Molten Chocolate Puffs with Raspberry Cream image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup heavy cream
1 tablespoon confectioners' sugar
10 thawed frozen raspberries in syrup
2 ounces semi sweet chocolate
1 ounces unsweetened chocolate
1/4 cup milk
2 egg yolks
3 egg whites
1 1/2 tablespoons sugar
4 (1/2 cup capacity) ramekins, buttered and dusted with additional granulated sugar

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.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Bread     Yeast Bread Recipes

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

CREAM PUFFS WITH RASPBERRY CRAQUELIN AND WHIPPED CHOCOLATE MOUSSE



Cream Puffs with Raspberry Craquelin and Whipped Chocolate Mousse image

This is a showstopper dessert fit for displaying in a Parisian pastry case. We'll learn how to make classic pate a choux dough for tender cream puffs, as well as, a raspberry flavored craquelin--small disks of dough baked on the puffs for that distinctive crackled top. But, wait, there's more! We'll find out how to whip up a light-as-air chocolate mousse to fill these impressive sweet treats.

Provided by Lasheeda Perry

Categories     dessert

Time 2h15m

Yield 40 cream puffs

Number Of Ingredients 18

1 cup heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Two 4-ounce bars semisweet chocolate, chopped
3/4 cup packed light brown sugar
3/4 cup freeze-dried raspberries (about 0.75 ounces)
1 stick (8 tablespoons) unsalted butter, cubed
Kosher salt
1 cup all-purpose flour (see Cook?s Note)
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, cubed
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour (see Cook's Note)
4 large eggs

Steps:

  • For the chocolate mousse: Whip the cream in a medium bowl until soft peaks form. Set aside.
  • Whisk together the whole egg, egg yolks, granulated sugar, vanilla extract, salt and 1 tablespoon water in a medium heatproof bowl until combined. Set the bowl over a medium saucepan of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a silicone spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes. Set aside.
  • Put the chocolate in another medium heatproof bowl and set over the saucepan of gently simmering water (do not let the bowl touch the water). Stir occasionally with a silicone spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) It's important that the chocolate mixture is not warm or it may seize up when combined with the whipped cream. Gently fold the whipped cream into the chocolate mixture in 3 additions with a rubber spatula until it is fully incorporated. Cover with plastic wrap and refrigerate until chilled through, about 1 hour and up to overnight.
  • For the raspberry craquelin: Pulse the brown sugar and freeze-dried raspberries together in a food processor until finely chopped and bright pink. Add the butter and a pinch of salt and pulse until blended and smooth. Add the flour, then continue to pulse until moist. Pulse in the vanilla until combined. The mixture should be crumbly but hold together when pinched. Scrape the dough onto a sheet of parchment and form into a disk. Top with another sheet of parchment and roll the dough between the 2 sheets until about 1/8 inch thick (see Cook's Note). Freeze until chilled through, about 30 minutes, then stamp out 40 rounds with a 1 1/2-inch cutter. Transfer to a parchment-lined baking sheet and freeze until ready to assemble.
  • For the cream puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 rimmed baking sheets with parchment.
  • Combine 1 cup water with the butter, sugar and salt in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
  • Scrape the mixture into a large bowl. Add 1 of the eggs at a time and mix with an electric mixer on medium speed after each addition until completely incorporated and the dough is thick and smooth.
  • Transfer the dough to a pastry bag with a medium round tip. Pipe 40 circular mounds of dough (about 1 1/2 inches wide and 1 inch tall), about 1 inch apart, onto the prepared baking sheets. Dip your finger in water and dab each mound to smooth the top. Top each with a round of raspberry craquelin.
  • Bake until the bottoms of the puffs are lightly golden brown and the craquelin spreads and crackles over each puff, rotating the baking sheets halfway through, 20 to 25 minutes (see Cook's Note). Let the puffs cool completely on the baking sheets.
  • Whip the chilled chocolate mousse with an electric mixer on medium speed until smooth, lightened and pipeable. Transfer to a pastry bag with a medium star tip.
  • Assemble the cream puffs: Cut each puff in half horizontally with a sharp serrated knife. Pipe the mousse onto the bottom halves, then sandwich with the top halves and serve.
  • Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
  • Make sure to roll the craquelin into a thin layer, about 1/8-inch thick. Any thicker and the craquelin won't melt and crack over the puffs like a traditional craquelin.
  • Do not overbake the craquelin, or the color will change from a beautiful merlot color to brown.

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