Best 6 Chocolate Strawberry Cream Puffs Recipe By Tasty Recipes

CHOCOLATE COVERED STRAWBERRY CREAM PUFFS

Steps:

• Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
• Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. (Don't short-change this step or your dough may be too soft to pipe.) Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
• Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
• Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
• Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
• Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 5-10 seconds.
• Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
• Continue beating cream until you reach medium-stiff peaks. Place berries in a plastic bag and crush with hands into small pieces. Add to whipped cream and beat for an additional 30 seconds until well mixed.
• When pastry shells are completely full, fill using one of the methods outlined in blog post.
• Heat 1/2 cup heavy cream in microwave until steaming. Pour over chocolate in a heat safe bowl and let sit for 2-3 minutes. Whisk to combine until completely smooth. Sauce will be thinner when hot and thicken as it cools. Drizzle over tops of filled cream puffs, or dunk in bowl.

CHOCOLATE-FILLED CREAM PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

CUTE CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

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 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!