Best 10 Chocolate Pastry Recipes

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Indulge in the decadent world of chocolate pastries with our curated collection of delectable recipes. Embark on a culinary journey that caters to every palate, from classic chocolate croissants to innovative chocolate-infused creations. Discover the secrets of creating flaky, buttery croissants filled with rich chocolate ganache, or treat yourself to a symphony of flavors with our chocolate-raspberry muffins. Delight in the timeless elegance of chocolate éclairs, filled with velvety chocolate cream and topped with a glossy chocolate glaze. For a touch of sophistication, try our chocolate tarts, featuring a crisp pastry shell filled with a luscious chocolate filling. And for those seeking a quick and easy indulgence, our chocolate cupcakes offer a delightful burst of chocolatey goodness. Each recipe is carefully crafted to ensure perfect results, guiding you through the process with detailed instructions and helpful tips. Whether you're a seasoned baker or a novice in the kitchen, our chocolate pastry recipes are sure to impress and satisfy your sweet cravings

Let's cook with our recipes!

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY



Old-Fashioned Banana Cream Pie With Chocolate Pastry image

MMMmmmm. Found this recipe in my local grocer's flyer. Love the banana and chocolate combo. The crust stuck in the pan a bit when I made it, thus the suggestion to lightly spray the pan before you start. Preparation does not include chilling time of about 2 hours.

Provided by SharleneW

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1/3 cup sugar
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, cut into chunks
1 large egg yolk
1/2 teaspoon vanilla
3/4 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 1/4 cups milk
4 large egg yolks
2 tablespoons butter
2 teaspoons vanilla
3 ripe bananas (about 6 oz. each)
1 cup whipping cream
chocolate shavings (optional) or unsweetened cocoa (optional)

Steps:

  • To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
  • Add butter, whirl, or rub in with our fingers until fine crumbs form.
  • Add egg yolk and vanilla; whirl or mix with a fork until blended.
  • Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
  • Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
  • Let cool on a rack at least 1 hour.
  • To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
  • Add milk and whisk to blend.
  • Whisk over medium heat until mixture boils and thickens.
  • Do not scorch.
  • Remove from heat.
  • In a small bowl, beat egg yolks to blend.
  • Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
  • Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
  • Remove from heat and stir in butter and 1 teaspoon vanilla.
  • Spread a thin layer of warm custard over bottom.
  • Peel bananas and slice half into pie, covering bottom evenly.
  • Pour half the warm custard evenly over bananas.
  • Repeat to layer remaining bananas and custard.
  • Cover surface of custard with plastic wrap.
  • Chill until cold, at least 2 hours.
  • In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
  • Mound on pie and swirl to cover.
  • Top with chocolate shavings, if desired.

PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE



Puff Pastry Banana Pie with Chocolate Rum Sauce image

Categories     Rum     Chocolate     Fruit     Dessert     Bake     Banana     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
1/3 cup sugar
3 tablespoons dark rum
1 tablespoon water
1/4 teaspoon (generous) ground cinnamon
1 3/4 pounds ripe small bananas (about 5), peeled, left whole
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
2 tablespoons light corn syrup
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (glaze)

Steps:

  • Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
  • Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
  • Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
  • Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.

CHOCOLATE PASTRY CUPS



Chocolate Pastry Cups image

One of my favorite recipes from Mom! Super simple chocolate filling scooped into pastry cups, topped with whipped cream and served chilled. Truly a dessert for ANYONE at ANY AGE! (Variations included)

Provided by MrsKnox2016

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 3

frozen puff pastry shell
3 1/2 ounces chocolate pudding, prepared
whipped topping

Steps:

  • Cook pastry cups according to package directions. Remove from pan and let cool.
  • When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow.
  • Spoon chocolate pudding into the cup just until it's level with the rim.
  • Place in fridge loosely covered until serving.
  • Serve with a scoop of whipped topping on top.
  • **This is just as good prepared with lowfat/fat free products.
  • **For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam.
  • **For the chef only: since you made them, you get to eat the best part -- the "tops"! Use them to scoop up the extra pudding!

Nutrition Facts : Calories 17.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 18.4, Carbohydrate 2.8, Sugar 2.1, Protein 0.2

CHOCOLATE STRAWBERRY PUFF PASTRY TOWERS RECIPE BY TASTY



Chocolate Strawberry Puff Pastry Towers Recipe by Tasty image

Here's what you need: puff pastry, chocolate hazelnut spread, strawberries

Provided by Julie Klink

Categories     Desserts

Yield 12 towers

Number Of Ingredients 3

1 sheet puff pastry
3 tablespoons chocolate hazelnut spread
6 strawberries, halved

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!

Nutrition Facts : Calories 135 calories, Carbohydrate 12 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 2 grams

CHOCOLATE PASTRY DOUGH



Chocolate Pastry Dough image

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield Pastry for 8 individual tarts

Number Of Ingredients 8

1 cup plus 3 tablespoons sifted powdered sugar
2 cups minus 2 tablespoons sifted pastry flour
1/3 cup almond flour (see note)
2 1/2 tablespoons cocoa powder
1/4 teaspoon vanilla powder (see note)
1/2 teaspoon fine sea salt
9 tablespoons cold, unsalted butter
1 large egg, lightly beaten

Steps:

  • Combine the sugar, pastry flour, almond flour, cocoa, vanilla powder and salt. Cut in the butter until the mixture resembles coarse sand. Stir in the egg until the dough just comes together. With floured hands, gather the dough into a ball, divide in two and form thick disks. Wrap in plastic and refrigerate at least 2 hours and up to 3 days.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 108 milligrams, Sugar 15 grams, TransFat 1 gram

CHOCOLATE CHIP PASTRY CREAM



Chocolate Chip Pastry Cream image

You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling. Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.

Provided by Joan Nathan

Categories     dessert

Time 1h

Yield About 2 cups of filling

Number Of Ingredients 8

3 egg yolks
1/4 cup sugar
1 1/4 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
3/4 cup milk
1/2 vanilla bean, split lengthwise
2 ounces bittersweet chocolate, roughly chopped
2 1/2 ounces semisweet chocolate chips

Steps:

  • In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
  • Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
  • While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
  • Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 19 milligrams, Sugar 22 grams

DOUBLE CHOCOLATE AND FRUIT BREAKFAST PASTRY RECIPE BY TASTY



Double Chocolate and Fruit Breakfast Pastry Recipe by Tasty image

Here's what you need: ready-made puff pastry, chocolate spread, chocolate, banana, strawberries, flaked almond, egg yolk, dark chocolate, icing sugar

Provided by Tasty

Categories     Breakfast

Yield 4 pastries

Number Of Ingredients 9

1 sheet ready-made puff pastry
4 tablespoons chocolate spread
2 tablespoons chocolate, grated
1 banana
4 strawberries
1 tablespoon flaked almond
1 egg yolk
dark chocolate, melted, to serve
icing sugar, to serve

Steps:

  • Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
  • Layer the triangles on a lined baking tray to make a star shape. In each triangle, spread on the chocolate spread (about ½ tablespoon per triangle will be enough).
  • Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape.
  • Fold over the triangles to meet in the middle. Glaze with some egg wash.
  • Bake in the oven at 180°C (350°F) for 25 minutes.
  • Cut out each triangle to make a serving.
  • Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana. Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 51 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams

WHITE CHOCOLATE PASTRY CREAM



White Chocolate Pastry Cream image

Delicious white chocolate pastry cream.

Provided by MARBALET

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7

6 egg yolks
5 tablespoons white sugar
¼ cup cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter
3 ounces white chocolate

Steps:

  • In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.
  • In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken.
  • Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly.
  • Stir in melted white chocolate, cover and refrigerate until ready to assemble pie. This pastry cream is used in the Elegant White Chocolate Banana Cream Pie.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 22.5 g, Cholesterol 168.4 mg, Fat 11.1 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 63 mg, Sugar 18.4 g

CHOCOLATE PASTRY



Chocolate Pastry image

The possibilities of the fillings for this pie is endless. You can make any type of chocolate, caramel or berry pie you want and it is guaranteed to be delicious.-Katie Koziolek, Hartland, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Number Of Ingredients 4

(8-inch to 10-inch pie):
1-1/2 cups Basic Pastry Mix
2 tablespoons chocolate drink mix
2 to 3 tablespoons cold water

Steps:

  • Combine the pastry mix and drink mix. Gently mix in enough water to moisten dry ingredients. Proceed as for regular pie pastry.

Nutrition Facts : Calories 39 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

TOFFEE-CHOCOLATE PASTRY BUNDLE



Toffee-Chocolate Pastry Bundle image

Chocolate chips and toffee bits ooze sweetness when you bite into this flaky puff pastry. For maximum enjoyment, eat it while slightly warm with vanilla ice cream. - Country Woman Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed
1 cup milk chocolate English toffee bits
1 cup dark chocolate chips
1/2 cup coarsely chopped pecans
1 teaspoon confectioners' sugar
Vanilla ice cream, optional

Steps:

  • Unfold puff pastry sheet on a lightly floured surface; roll into a 14-in. square. Combine the toffee bits, chocolate chips and pecans; place in center of pastry. Fold pastry over filling and pinch edges to seal., Place seam side down on an ungreased baking sheet. Bake at 400° for 18-20 minutes or until golden. Cool on a wire rack for 10 minutes. Dust with confectioners' sugar. Serve warm with ice cream if desired.

Nutrition Facts : Calories 335 calories, Fat 22g fat (9g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the flavor of your pastry. Look for chocolate that is at least 70% cacao.
  • Temper your chocolate: Tempering chocolate is a process of heating and cooling it in a specific way. This helps to stabilize the chocolate and give it a smooth, glossy finish.
  • Work quickly: Chocolate pastry dough can be delicate, so it's important to work quickly to avoid overworking it.
  • Chill your dough: Chilling the dough before baking helps to firm it up and prevent it from spreading too much.
  • Bake your pastry at a high temperature: This will help to create a crispy crust and prevent the pastry from becoming dry.

Conclusion:

Chocolate pastry is a delicious and versatile treat that can be enjoyed by people of all ages. With a little practice, you can easily master the art of making chocolate pastry at home. So next time you're in the mood for something sweet, give one of these recipes a try!

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