Fruit Filled Chocolate Container Food

FRUIT FILLED CHOCOLATE TACOS

Steps:

• Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
• Cover and chill 2 hours.
• Place an 8 inch nonstick frypan over medium heat just until hot.
• Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
• Cook about 2 minutes.
• Flip tortilla and cook about 1 minute on the other side.
• Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
• Cool 15 minutes.
• Repeat procedure with remaining batter.
• Arrange fruit in chocolate taco shells.
• Garnish with carambola, if desired.

CHOCOLATE TORTILLAS WITH FRUIT FILLING

Steps:

• Beat all ingredients until smooth.
• Cover and chill at least 2 hours, or overnight.
• Heat a non-stick skillet over moderately high heat.
• Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle.
• Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
• Put the soft tortilla in a rack to firm up.
• Fill with whatever fruit is fresh.
• Alternatively, if you're feeling lazy, you could use a can pie filling of your choice and fill the tortillas up with that.

FRUIT-FILLED CHOUX BUNS WITH CARAMEL SAUCE

Steps:

• Have a set of electric beaters ready to go. Put the butter and 200ml cold water into a medium saucepan and bring to a rolling boil. Take off the heat and immediately tip in the flour and salt. Beat for 30 secs or until you have a smooth paste that leaves the sides of the pan. Tip onto a dinner plate, spread out and leave to cool.
• Heat oven to 200C/fan 180C/gas 6 and line a large baking sheet with non-stick baking paper. Once the paste has cooled, return to the pan. Add the eggs a little at a time and, using the beaters, totally incorporate the egg before adding the next batch. Keep going until you have a smooth, glossy paste that drops easily from a spoon.
• Using two dessertspoons, spoon the mix onto the sheet in 6 large even, round-ish blobs. Bake for 20-25 mins, until dark golden and risen. When cool enough to handle, poke a small hole in the bottom of each using a knife or teaspoon handle (this lets the steam out, preventing them from getting soggy). Return to the oven for 5 more mins, then cool on a wire rack. At this point, the buns can be cooled and kept in an airtight container for up to 3 days, or frozen for up to a month. Refresh in a hot oven for 5 mins and cool before using.
• To make the sauce, heat all the ingredients together in a small pan for 5 mins, stirring now and again until silky and smooth.
• For the cream filling, softly whip the cream, sugar and wine together in a large bowl - stop before it's completely whipped, as it will continue to firm up as you fill the buns.
• Split the buns along the middle. Spoon in the cream, tuck in slices of peach and a few blueberries and serve straight away with a drizzle of the caramel sauce.