Best 4 Cherry Chocolate Cream Puffs Recipes

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Indulge in a delightful culinary journey with our exquisite Cherry Chocolate Cream Puffs, a harmonious blend of delicate choux pastry and luscious fillings. Embark on a step-by-step adventure to create these ethereal pastries, starting with the crispy choux shells, crafted with precision and filled with a rich, velvety chocolate cream. Discover the secrets to achieving that perfect balance of textures, from the airy pastry to the smooth, decadent filling.

For those seeking a taste of summer, our Cherry Cream Puffs are a delightful treat. Filled with a vibrant cherry cream, these pastries capture the essence of summertime sweetness. With their vibrant hue and burst of flavor, they're sure to be the stars of any gathering.

And for those with a passion for chocolate, our Chocolate Cream Puffs are an absolute must-try. Filled with a luscious chocolate cream, these pastries are a symphony of rich, indulgent flavors. Experience the ultimate chocolate indulgence with each bite.

Whether you prefer the classic elegance of Cherry Cream Puffs, the vibrant allure of Cherry Cream Puffs, or the decadent richness of Chocolate Cream Puffs, this article has the perfect recipe for every palate. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!

Here are our top 4 tried and tested recipes!

BELGIAN CREAM PUFFS WITH CHOCOLATE CHERRY SAUCE



Belgian Cream Puffs with Chocolate Cherry Sauce image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

6 maraschino cherries, drained
1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
1/2 pt. (1 cup) heavy cream, divided
2 oz. bittersweet chocolate
1/8 tsp. almond extract
1/16 tsps. salt
2 tbsps. powdered sugar
1 (13.2 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed

Steps:

  • HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
  • BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
  • PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.

CHERRY-CHOCOLATE ICE CREAM



Cherry-Chocolate Ice Cream image

Provided by Food Network Kitchen

Time 6h40m

Yield 6 servings

Number Of Ingredients 10

1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)
1/2 cup plus 2 tablespoons sugar
1/2 cup dark rum (or water)
1 1/2 cups whole milk
4 large egg yolks
3 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon unsalted butter
3/4 cup heavy cream
1 1/2 teaspoons vanilla extract

Steps:

  • Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
  • Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
  • Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
  • Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!

Provided by Bren

Categories     Desserts     Chocolate Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

½ cup water
¼ cup shortening (such as Crisco®)
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
1 pinch salt
2 eggs, at room temperature
⅓ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup whipping cream
¼ cup heavy whipping cream
2 ounces semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
  • Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
  • Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
  • Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
  • Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
  • Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
  • Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
  • For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

Tips:

  • Use fresh cherries. Fresh cherries have a fuller, more vibrant flavor than frozen or canned cherries.
  • Pit the cherries before using them. You can use a cherry pitter or a paring knife to remove the pits.
  • Use high-quality chocolate. The better the chocolate, the better your cream puffs will taste.
  • Don't overmix the dough. Overmixing the dough will make the cream puffs tough.
  • Bake the cream puffs until they are golden brown. This will ensure that they are cooked through.
  • Let the cream puffs cool completely before filling them. This will help to prevent the filling from leaking out.
  • Use a piping bag to fill the cream puffs. This will help to create a neat, even filling.
  • Refrigerate the cream puffs for at least 30 minutes before serving. This will help to set the filling.

Conclusion:

Cherry chocolate cream puffs are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning and effort, you can create a dessert that will impress your friends and family.

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