Best 5 Coco Puffs Recipes

COCOA PUFF COOKIES

Steps:

• In a large pot; bring to a boil the sugar, syrup and honey.
• Boil until sugar is almost melted.
• Stir in peanut butter and then the Coco Puffs.
• Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.

COCOA PUFFS® CEREAL CRUNCH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 3 (8- or 9-inch) round cake pans. Make cake batter as directed on box. Divide batter evenly among pans (about 1 2/3 cups batter in each).
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Spoon 1 container frosting into large bowl. Coarsely crush 3 cups of the cereal. Add crushed cereal to frosting; mix well. Spread half over first cake layer to within 1/2 inch of edge. Place second cake layer over frosting; top with remaining frosting. Top with third cake layer.
• Frost side and top of cake with remaining 1 1/2 containers frosting. Sprinkle with remaining 1/2 cup uncrushed cereal.

COCOA PUFFS

Steps:

• Choux Pastry:.
• Heat oven to 400°F.
• Put the water and butter in a saucepan and heat to boiling.
• Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
• Add eggs one at a time, beating well after each addition.
• Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
• Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
• Allow to cool completely. I left them in the (cold) oven overnight.
• Chocolate Pastry Cream Filling:.
• Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
• In a separate saucepan, and milk and butter and heat to scalding.
• Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
• Cook on low heat, stirring, until the mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• Add the grated chocolate and cook one minute longer.
• Remove from heat, pour into a bowl and let cool, stirring occasionally.
• Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
• Note that this filling is not very sweet, you may want to add more sugar to taste.
• Chantilly Frosting:.
• Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
• Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
• Remove from heat, and continue to stir until cool and thick.
• Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
• Assembly:.
• Use the tip of a knife to make a small hole in the bottom of each pastry puff.
• Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
• Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
• Enjoy! Store leftovers in the refrigerator but they won't last long!

COCO PUFFS

Steps:

• 1. Boil water and butter together. Remove from heat and mix in the flour. Stir till dough forms into a ball and pulls away from the sides of the saucepan.
• 2. Mix in eggs one at a time, beat for a minutes before adding the next egg.
• 3. Scoop onto foil lined cookie sheet and bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30 to 35 minutes. Puffs should look dry. Remove from the oven and cool.
• 4. They should peel of the foil and tip over when gently nudged with a wooden spoon.
• 5. FILLING:
• 6. Combine all the ingredients together in a medium mixing bowl and beat with a mixer for 6 to 7 minutes on high.
• 7. With the tip of a piping bag poke into the puffs and fill with the chocolate pudding.
• 8. CHANTILLY FROSTING:
• 9. Combine milk, sugar, butter, egg yolks and vanilla in a saucepan. Cook, stirring constantly over medium heat for 12 minutes until mixture thickens.
• 10. Add vanilla, mix well. Chill for one hour.
• 11. Frost the puffs with the chantilly or sprinkle with powdered sugar.
• 12. Chill again, until ready to serve.

CHOCOLATE CREAM PUFFS

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.