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 cr�me 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, cr�me 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 �clair 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.
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