Chocolate Cream Puffs With Strawberry Truffle Filling Recipes

CHOCOLATE COVERED STRAWBERRY CREAM PUFFS

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 STRAWBERRY CREAM PUFFS RECIPE BY TASTY

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!

STRAWBERRY CREAM TRUFFLES

Steps:

• 1. Melt 1/2 cup white chocolate chips according to packing instructions.
• 2. In food processor combine strawberries, cream cheese, melted white chocolate.and powdered sugar. Pulse until smooth and creamy. Spoon in freezer proof bowl, cover and place in freezer for 2 hours. Using small cookie scoop; scoop into 16 balls and place on cookie sheet covered with wax paper. Place back in the freezer for 1 hour.
• 3. Roll into inch balls using your hands. Place back on baking sheet covered with wax paper; back in freezer for 1 hour.
• 4. Combine chocolate chips and (if desired 1 teaspoon coconut oil) in small bowl. Microwave for 1 minute at 50% power. Stir and continue for 30 second intervals (50% power) until smooth and creamy. Carefully dip frozen truffles through the melted chocolate. Remove to wax paper and place in freezer for 10 minutes.
• 5. Melt white chocolate in microwave and (if desired 1/2 teaspoon coconut oil) at 30 second intervals (50% power) until melted. Drizzle over truffles. Refrigerate truffles.
• 6. NOTES If you like coconut thin the chocolate with just a bit of coconut oil as it is easier to coat the truffles with the chocolate thinned a little. There is chilling time on this recipe so plan accordingly.

CHOCOLATE CREAM PUFFS

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; 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. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

CHOCOLATE-FILLED CREAM PUFFS

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.

STRAWBERRY CREAM PUFFS

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.

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

RAW STRAWBERRY-FILLED CHOCOLATE TRUFFLES

Steps:

• Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
• Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
• Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
• Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.

CHOCOLATE CREAM-PUFF TRIFLE

Steps:

• Dried fruit:Bring anisette just to a simmer in a small pot. Add dried fruit and simmer 1 minute. Remove from heat; let sit at least 1 hour and up to 3 days at room temperature.
• Pate a choux puffs:Preheat oven to 375 degrees. Bring butter, sugar, salt, and water to a boil in a small saucepan. Remove from heat. Quickly stir in flour with a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 1 1/2 minutes. Transfer to a bowl and beat with a mixer on low speed until cool, about 2 minutes. Beat in eggs and egg white, 1 at a time. Increase speed to medium and beat until a soft peak forms when you touch dough with your finger, about 2 minutes. Transfer to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe dough into thirty 1-to-1 1/4-inch mounds, 1 1/2 inches apart, on 2 parchment-lined baking sheets. Smooth tip of each mound with a moistened finger, then bake until puffed and golden, about 30 minutes. Let cool completely. Choux puffs can be made 2 days ahead and stored in refrigerator, or frozen up to 1 month.
• Chocolate pastry cream:Place chocolate in a bowl and set a fine sieve over bowl. Bring milk and 1/3 cup sugar almost to a boil in a saucepan; remove from heat. Whisk together egg yolks and remaining 2 tablespoons sugar in another bowl until thick, 2 minutes. Sprinkle in flour and salt, then whisk to combine. Whisk in half of hot milk, then pour mixture into remaining milk in pan. Bring to a boil quickly, whisking very fast to prevent scorching, about 1 minute. Pour mixture through sieve over chocolate, then whisk to combine. Press plastic wrap directly on surface of pastry cream to cover and refrigerate until cold, about 1 hour. Pastry cream can be made up to 2 days ahead.
• Ricotta cream:Beat together ricotta, cream, sugar, orange zest, anisette, and salt with a mixer on medium-high speed until very thick and fluffy. Stir in chocolate and refrigerate until ready to use. Ricotta cream can be made up to 2 days ahead.
• Assembly:Place chocolate pastry cream in a pastry bag fitted with a 1/4-inch plain tip (Ateco #801). Make a small hole in bottom of each choux puff with a paring knife. Insert pastry-bag tip into hole in each puff and squeeze bag until puffs are completely filled with pastry cream. (See Cook's Notes.) Spread half of ricotta cream in a 12-to-16-cup trifle bowl. Top with half of marmalade, then sprinkle with half of dried fruit and soaking liquid. Top with 15 cream puffs. Repeat layering with remaining ricotta cream, marmalade, dried fruit, and cream puffs. Top with whipped cream. Refrigerate at least 30 minutes and up to 4 hours before serving.

CHOCOLATE CREAM PUFFS

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.