Chocolate Strawberry Puffs Food

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!

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 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!

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE

Steps:

• Preheat the oven to 400 degrees F.
• In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
• Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
• While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
• After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
• Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
• To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

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.

CHOCOLATE CREAM PUFFS WITH STRAWBERRY TRUFFLE FILLING

Steps:

• Grease a baking sheet and preheat oven to 400°F.
• In a medium saucepan, melt butter in the boiling water.
• Add flour, cocoa, sugar and salt while stirring vigorously.
• Cook until mixture forms a ball that won't separate.
• Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth.
• Drop about 1/4 cup batter for each puff on a greased baking sheet and space puffs about 3 inches apart.
• Bake for 25-30 minutes.
• Meanwhile, melt chocolate chips in top of a double boiler.
• In a separate bowl, beat cream cheese and jam until smooth.
• Beat in melted chocolate then stir in whipped topping.
• When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside.
• Cool completely then fill with cream cheese mixture.