Raspberry Chocolate Puffs Food

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CHOCOLATE RASPBERRY PILLOWS



Chocolate Raspberry Pillows image

Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.

Time 1h30m

Yield Serves: 16

Number Of Ingredients 7

2 egg yolk
2 teaspoons water
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
4 ounces (about 3/4 cup) semi-sweet chocolate pieces or chunks
32 thawed frozen raspberries or fresh raspberries
2 tablespoons confectioners' sugar

Steps:

  • Beat the egg yolks and water in a small bowl with a fork.
  • Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.
  • Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal. Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Place the pastries onto 3 baking sheets. Freeze for 15 minutes or until firm.
  • Heat the oven to 375°F.
  • Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.

RASPBERRY CHOCOLATE PUFFS



Raspberry Chocolate Puffs image

This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It's actually surprisingly easy and quick to make. -Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 cup milk chocolate chips
1 cup white baking chips
1 cup chopped pecans
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
Additional confectioners' sugar
Optional ingredients: fresh raspberries and additional chocolate and white baking chips

Steps:

  • Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

Nutrition Facts : Calories 699 calories, Fat 39g fat (13g saturated fat), Cholesterol 9mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (40g sugars, Fiber 7g fiber), Protein 9g protein.

CHOCOLATE RASPBERRY TURNOVERS



Chocolate Raspberry Turnovers image

Categories     Chocolate     Egg     Fruit     Dessert     Bake     Raspberry     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 32 small pastries

Number Of Ingredients 6

1 (17 1/4-oz) package frozen puff pastry sheets, thawed
1 large egg
1/3 cup raspberry jam
3 1/2 oz fine-quality milk chocolate, finely chopped
Special Equipment
parchment paper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Line 2 large baking sheets with parchment paper.
  • Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
  • Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
  • Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.

RASPBERRY CREAM PUFFS



Raspberry Cream Puffs image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield about 20 cream puffs

Number Of Ingredients 10

6 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
3/4 cup heavy cream
8 ounces mascarpone
2 tablespoons confectioners' sugar
About 1/2 cup raspberry jam
1 pint fresh raspberries

Steps:

  • For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
  • Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
  • For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
  • When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Bread     Yeast Bread Recipes

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

CREAM PUFFS WITH RASPBERRY CRAQUELIN AND WHIPPED CHOCOLATE MOUSSE



Cream Puffs with Raspberry Craquelin and Whipped Chocolate Mousse image

This is a showstopper dessert fit for displaying in a Parisian pastry case. We'll learn how to make classic pate a choux dough for tender cream puffs, as well as, a raspberry flavored craquelin--small disks of dough baked on the puffs for that distinctive crackled top. But, wait, there's more! We'll find out how to whip up a light-as-air chocolate mousse to fill these impressive sweet treats.

Provided by Lasheeda Perry

Categories     dessert

Time 2h15m

Yield 40 cream puffs

Number Of Ingredients 18

1 cup heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Two 4-ounce bars semisweet chocolate, chopped
3/4 cup packed light brown sugar
3/4 cup freeze-dried raspberries (about 0.75 ounces)
1 stick (8 tablespoons) unsalted butter, cubed
Kosher salt
1 cup all-purpose flour (see Cook?s Note)
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, cubed
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour (see Cook's Note)
4 large eggs

Steps:

  • For the chocolate mousse: Whip the cream in a medium bowl until soft peaks form. Set aside.
  • Whisk together the whole egg, egg yolks, granulated sugar, vanilla extract, salt and 1 tablespoon water in a medium heatproof bowl until combined. Set the bowl over a medium saucepan of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a silicone spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes. Set aside.
  • Put the chocolate in another medium heatproof bowl and set over the saucepan of gently simmering water (do not let the bowl touch the water). Stir occasionally with a silicone spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) It's important that the chocolate mixture is not warm or it may seize up when combined with the whipped cream. Gently fold the whipped cream into the chocolate mixture in 3 additions with a rubber spatula until it is fully incorporated. Cover with plastic wrap and refrigerate until chilled through, about 1 hour and up to overnight.
  • For the raspberry craquelin: Pulse the brown sugar and freeze-dried raspberries together in a food processor until finely chopped and bright pink. Add the butter and a pinch of salt and pulse until blended and smooth. Add the flour, then continue to pulse until moist. Pulse in the vanilla until combined. The mixture should be crumbly but hold together when pinched. Scrape the dough onto a sheet of parchment and form into a disk. Top with another sheet of parchment and roll the dough between the 2 sheets until about 1/8 inch thick (see Cook's Note). Freeze until chilled through, about 30 minutes, then stamp out 40 rounds with a 1 1/2-inch cutter. Transfer to a parchment-lined baking sheet and freeze until ready to assemble.
  • For the cream puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 rimmed baking sheets with parchment.
  • Combine 1 cup water with the butter, sugar and salt in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
  • Scrape the mixture into a large bowl. Add 1 of the eggs at a time and mix with an electric mixer on medium speed after each addition until completely incorporated and the dough is thick and smooth.
  • Transfer the dough to a pastry bag with a medium round tip. Pipe 40 circular mounds of dough (about 1 1/2 inches wide and 1 inch tall), about 1 inch apart, onto the prepared baking sheets. Dip your finger in water and dab each mound to smooth the top. Top each with a round of raspberry craquelin.
  • Bake until the bottoms of the puffs are lightly golden brown and the craquelin spreads and crackles over each puff, rotating the baking sheets halfway through, 20 to 25 minutes (see Cook's Note). Let the puffs cool completely on the baking sheets.
  • Whip the chilled chocolate mousse with an electric mixer on medium speed until smooth, lightened and pipeable. Transfer to a pastry bag with a medium star tip.
  • Assemble the cream puffs: Cut each puff in half horizontally with a sharp serrated knife. Pipe the mousse onto the bottom halves, then sandwich with the top halves and serve.
  • Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
  • Make sure to roll the craquelin into a thin layer, about 1/8-inch thick. Any thicker and the craquelin won't melt and crack over the puffs like a traditional craquelin.
  • Do not overbake the craquelin, or the color will change from a beautiful merlot color to brown.

CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS



Chocolate-Glazed Raspberry Cream Puffs image

For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 40

Number Of Ingredients 8

Pastry Puffs
1 1/2 cups heavy cream
1/4 cup raspberry jam
1 tablespoon brandy (optional)
4 ounces semisweet or bittersweet chocolate
1 tablespoon light corn syrup
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon light corn syrup

Steps:

  • Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
  • In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g

RASPBERRY CHOCOLATE PUFF



Raspberry Chocolate Puff image

Make and share this Raspberry Chocolate Puff recipe from Food.com.

Provided by laura1953

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup raspberry chocolate chips or 1 cup milk chocolate chips
1 cup chopped pecans
1 (17 ounce) package frozen puff pastry, thawed
1 (12 ounce) package frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
fresh raspberry (optional)
additional vanilla (optional)
raspberry chocolate chips (optional)
confectioners' sugar (optional)

Steps:

  • In a bowl, combine the chips and pecans.
  • On a lightly floured surface, roll each pastry sheet into a 12-in. square.
  • Cut in half lengthwise and widthwise, making eight 6-in. squares.
  • Spoon the chip mixture in the center of each square.
  • Pull all corners together below the tips of the corners, forming a pouch.
  • fold the corner tips down.
  • Place on an ungreased baking sheet.
  • Bake at 425° for 18-20 minutes or until golden brown.
  • Remove to a wire rack to cool.
  • In a food processor or blender, puree raspberries and confectioners' sugar.
  • Strain and discard seeds.
  • Spoon raspberry sauce onto dessert plates; top with pastry pouches.
  • If desired, garnish with raspberries and chips; dust with confectioners' sugar.

Nutrition Facts : Calories 506.7, Fat 33, SaturatedFat 6.7, Sodium 150.6, Carbohydrate 49.1, Fiber 5, Sugar 17.6, Protein 6.2

CHOCOLATE-RASPBERRY BAGS WITH RASPBERRY SAUCE



Chocolate-Raspberry Bags With Raspberry Sauce image

This is a great dessert to serve company. It's always easy to make ahead, or it can even be done at the last minute, and it never fails to impress. The pastry bags hold two flavors of chocolate morsels. People will think you went to a lot of trouble, but the truth is that this only takes about 20 minutes to make, thanks to puff pastry and ingredients that don't have to be cooked before assembly. Note that cooking time does not include chilling time for raspberry sauce. I don't remember where I got this recipe...it was clipped from a magazine many years ago.

Provided by Epi Curious

Categories     Dessert

Time 50m

Yield 4 bags, 4 serving(s)

Number Of Ingredients 6

10 ounces frozen raspberries in light syrup, thawed & undrained
1 1/4 cups powdered sugar, sifted & divided
17 1/4 ounces frozen puff pastry sheets, thawed
1 cup raspberry chocolate chips or 1 cup semisweet chocolate morsel
1 cup white chocolate chips
1 cup chopped pecans

Steps:

  • Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
  • Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
  • Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
  • Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
  • Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
  • Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
  • Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.

Nutrition Facts : Calories 1310, Fat 80, SaturatedFat 21.7, Cholesterol 6, Sodium 343.8, Carbohydrate 140, Fiber 7.6, Sugar 79.3, Protein 14.4

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From howsweeteats.com


RASPBERRY PUFF PASTRY RECIPES DESSERT AND SIMILAR PRODUCTS ...
Raspberry Chocolate Puffs Recipe: How to Make It hot www.tasteofhome.com. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal. Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds. To serve, dust pastries with …
From listalternatives.com


RASPBERRY AND CHOCOLATE DESSERT RECIPES ALL YOU NEED IS …
Steps: Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture.
From stevehacks.com


PUFF PASTRY AND RASPBERRY RECIPES AND SIMILAR PRODUCTS AND ...
Chocolate Raspberry Pillows - Puff Pastry trend www.puffpastry.com. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet. Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal.
From listalternatives.com


RASPBERRY CHOCOLATE PUFFS RECIPE: HOW TO MAKE IT - FOOD NEWS
Raspberry and chocolate were made for each other, just like this elegant pastry was made to wow at your holiday gathering. Recipe creator allison125 describes this pastry as, "Flaky puff pastry is filled with chocolate-hazelnut spread and all …
From foodnewsnews.com


PUFF PASTRY AND RASPBERRY RECIPES - ALL INFORMATION ABOUT ...
Chocolate Raspberry Pillows - Puff Pastry hot www.puffpastry.com. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet. Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal.
From therecipes.info


RASPBERRY CHOCOLATE DESSERT RECIPES RECIPES ALL YOU NEED ...
Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake …
From stevehacks.com


RASPBERRY CHOCOLATE PUFFS RECIPE: HOW TO MAKE IT | TASTE ...
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
From stage.tasteofhome.com


RASPBERRY FLAKY PUFF RECIPES
Steps: Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture.
From tfrecipes.com


RASPBERRY CHOCOLATE PUFFS | RECIPE | PUFF PASTRY RECIPES ...
Oct 13, 2020 - This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
From pinterest.ca


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