Chocolate Orange Cream Puffs Recipes

CHOCOLATE ORANGE CREAM PUFFS

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-CHOCOLATE PUFFS

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.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

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.

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.