Chocolate Strawberry Puffs Recipes

3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• In a small bowl, melt the chocolate chips.
• Cut puff pastry in half.
• Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
• Spread half of the chocolate spread and sliced strawberries on the center third.
• Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
• Repeat for second half of puff pastry.
• Bake for 12-15 minutes.
• Let cool for 5 minutes.
• Enjoy!

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!

CHOCOLATE STRAWBERRY PUFFS

Steps:

• In medium saucepan, combine strawberries, sugar and lemon juice. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 10 min., or until jam has thickened and coats of spoon. Crush strawberry mixture with potato masher to break up berries further. Cool jam slightly, cover and refrigerate.
• Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. In large bowl, cream butter and brown sugar until fluffy, about 1 min. Mix in egg and vanilla extract. Stir in flours, baking soda and salt; mix well. Use hands if necessary to form dough. Roll level 1-tbsp (15-mL) portions of dough into balls; place onto prepared baking sheets. Make 30 balls. Using index finger, press large well in the middle of each. Bake 10 to 12 min., or until just turning golden around edges.
• As soon as cookies come out of oven (they will be soft), use the end of a wooden spoon handle to re-indent wells, making 1/4-in. (5-mm) deep wells. Fill each well with 1/2 tsp (2 mL) reserved strawberry jam. Top each cookie with a marshmallow half, cut-side down. Place cookies back on lined baking sheets and bake about 2 min., or until marshmallows are melted. Using back of small spoon, press down on softened marshmallow and spread across cookie base. Cool completely on rack set over baking sheet.
• Meanwhile, in large microwaveable bowl, combine chocolate chips and coconut oil. Microwave on HIGH 2 min., stirring every 30 sec., until melted. To cover tops of cookies in chocolate, place each -- marshmallow-side down -- onto a fork (use a second fork to guide) and dunk into melted chocolate mixture. Coat marshmallow and sides of cookies, but not the cookie bottom. Place onto rack, on cookie bottoms, allowing excess chocolate to drip off. Chill at least 30 min. to set chocolate. Cover and keep chilled until serving.

CHOCOLATE STRAWBERRY PUFF PASTRY TOWERS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 6 equal rectangles.
• Taking one of the rectangles, cut diagonally to create 2 triangles.
• Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
• Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
• Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
• Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
• Place a piece of strawberry over the chocolate hazelnut spread.
• Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
• Repeat with the remaining pastry triangles.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Enjoy!

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.

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.