Chocolate Raspberry Cream Puff Ring Recipes

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CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS



Chocolate-Glazed Raspberry Cream Puffs image

For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 40

Number Of Ingredients 8

Pastry Puffs
1 1/2 cups heavy cream
1/4 cup raspberry jam
1 tablespoon brandy (optional)
4 ounces semisweet or bittersweet chocolate
1 tablespoon light corn syrup
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon light corn syrup

Steps:

  • Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
  • In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g

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.

CHOCOLATE CREAM PUFF RING



Chocolate Cream Puff Ring image

This is heaven for all chocoholics! My sister-in-law gave me the recipe in high school over 30 years ago, since then it has become a signature dish. Several of my children's friends request it for their birthdays. Don't let the length of the prep. discourage you. The ring is fast and easy to make. I have made it in heart, candy cane and tree shapes for different occasions. You can also make bite size or full size individual puffs (or anything in between), though the ring is the quickest to make.

Provided by momaphet

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup water
4 tablespoons butter
1/2 teaspoon sugar
1/8 teaspoon salt
1/2 cup flour
2 large eggs
1/2 cup butter (no substitutes)
1/2 cup sugar (extra fine if you have it)
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon real vanilla extract
3 large eggs (use fresh eggs and only large)
2 ounces semisweet chocolate or 2 ounces bittersweet chocolate
2 tablespoons butter

Steps:

  • CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
  • In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
  • Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
  • Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
  • Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
  • Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
  • FILLING. Prepare while baking the ring or earlier in the day.
  • Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
  • Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
  • GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
  • ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
  • Serves 6. Double the recipe for 12 servings.
  • For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
  • I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.

Nutrition Facts : Calories 498.6, Fat 40.9, SaturatedFat 24.5, Cholesterol 226.2, Sodium 349.7, Carbohydrate 31.1, Fiber 3.5, Sugar 17.4, Protein 9.1

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.

RASPBERRY CHOCOLATE PUFFS



Raspberry Chocolate Puffs image

This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It's actually surprisingly easy and quick to make. -Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 cup milk chocolate chips
1 cup white baking chips
1 cup chopped pecans
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
Additional confectioners' sugar
Optional ingredients: fresh raspberries and additional chocolate and white baking chips

Steps:

  • Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

Nutrition Facts : Calories 699 calories, Fat 39g fat (13g saturated fat), Cholesterol 9mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (40g sugars, Fiber 7g fiber), Protein 9g protein.

CHOCOLATE-FILLED CREAM PUFFS



Chocolate-Filled Cream Puffs image

"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 tablespoons water

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.

Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS



Chocolate-Glazed Raspberry Cream Puffs image

These go with the Pastry Puffs recipe. These are SO TASTY. Much better than store bought cream puffs.

Provided by Missy Wimpelberg

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 5

1 1/2 c heavy cream divided
1/4 c raspberry jam
1 Tbsp brandy
4 oz semi-sweet or bitter-sweet chocolate, coursely chopped
1 Tbsp light corn syrup

Steps:

  • 1. Make 1 recipe of "Easy Pastry Puffs" recipe, please see that recipe.
  • 2. Use a toothpick to make about an 1/4 inch hole in the bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in 1/4 cup raspberry jam and 1 tbsp brandy (optional). Transfer mixture to a large zip-top bag and snip 1/4 inch hole in one corner. Place the corner of the bag in the hole and fill puff with mixture. Place filled puffs, hole side down, on a rimmed baking sheet.
  • 3. In a medium heatproof bowl, combine chocolate and light corn syrup. In a small saucepan, bring 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze, and place glaze side up, on a baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

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