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Strawberry n Chocolate Cream Puffs




Source of Recipe


Bun~BH&G Old Fashioned Baking


List of Ingredients






1 rec’p chocolate cream puff pastry*
3 C strawberries, sliced, or red raspberries
1 1/2 C whipping cream
2 T sugar
2~3 T white crème de cacao
1/2 tsp vanilla
Powdered sugar





Recipe



Grease a bake sheet. Set bake sheet aside. Prepare Chocolate Cream past as directed. Drop dough by heaping Tbsp into 12 mounds, 3” apart, on the prepared bake sheet. Bake in a 400F oven for 25~30 min’s or til puffed. Remove puffs from bake sheet & cool on wire rack.

To assemble, cut off the top 1/4 of ea puff. Remove any soft dough from inside. Arrange 1/2 of the berries inside the puffs. In a med mix bowl combine whipping cream, sugar, crème de cacao, and C of the whipped cream mix into ea puff. Top w/remaining berries, ten replace the tops of the puffs. Before serving, sift powdered sugar over the tops.

Makes 12

CREAM PUFF PASTRY

Source: BH&G Old Fashioned Baking

1/2 C margarine or butter {I use butter}
1 C A/P flour
4 eggs

In med saucepan combine margarine {butter}, 1 C water, and 1/4 tsp salt. Bring mix to boiling, stirring til margarine {butter} melts. Then add flour all at once, stirring vigorously. Cook n stir til the mix forms a ball that doesn’t separate. Remove from heat & cool for 10 min’s.

Add eggs, one at a time, to the mix, beating w/wooden spoon after ea add’n about 1 min or til smooth. Use the pastry dough as directed in recipes.

CHOCOLATE CREAM PUFF PASTRY:

Prepare Cream Puff Pastry as above, except in a small bowl, stir together the flour, 3 T unsweetened cocoa powder, and 2 T sugar. Add the flour mix all at once to the boiling mix. Stirring vigorously. Continue as directed above.

HINT: STORING CREAM PUFFS

After the cream puff and éclair shells have cooled, place them in a plastic bag so they won’t dry out. Then store them in the fridge for up to 24 hrs.

TO FREEZE, place the unfilled shells in an airtight container, then seal, label n’ freeze. Use them w/in 1~2 mo’s. To thaw the shells, let them stand at room temp for 5~10 min’s.