CHOCOLATE CREAM PUFFS
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
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 FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
CHOCOLATE CREAM FILLED COOKIES
My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
Provided by BABY
Categories Desserts Cookies Sandwich Cookie Recipes
Time 55m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
- On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
- While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
- Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g
VANILLA CREAM FILLING
This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
CHOCOLATE WHIPPED CREAM FILLING
Make and share this Chocolate Whipped Cream Filling recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 1h15m
Yield 40 eclairs
Number Of Ingredients 4
Steps:
- Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.
- Stir until combine.
- Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.
- Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.
- If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
Nutrition Facts : Calories 92.7, Fat 8.9, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.2, Carbohydrate 3.3, Fiber 0.1, Sugar 2.4, Protein 0.6
CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING
Provided by Food Network
Categories dessert
Time 19m
Yield 36 sandwich cookies
Number Of Ingredients 12
Steps:
- Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
- Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
- With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
CHOCOLATE CREAM FILLING
This is really nice inside my best ever chocolate cake, but you could use for any recipie its very simple to make and tastes YUMMY
Provided by goneshoppin_83
Categories Sauces
Time 5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the chocolate and cream in a small pan, stir over low heat until chocolate has melted, remove from heat. Whisk in egg yolks until mixture is smooth. Slice cake in half and spread cream filling inside.
Nutrition Facts : Calories 297.3, Fat 30.7, SaturatedFat 18.7, Cholesterol 77.7, Sodium 18.6, Carbohydrate 15, Fiber 8, Sugar 0.5, Protein 7.3
CHOCOLATE CREAM FILLING
Also from the King Arthur flour website. Can be used to fill a chiffon cake by slicing 1 inch off the top of the cake and making a 3-inch deep trench in the cake, leaving a 1 inch wall on each side then filling the trench with this filling and placing the top back on the cake then frost it.
Provided by GothicGranola
Categories Dessert
Time 30m
Yield 1 cake filling, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-sized sauce pan, mix together the cornstarach, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
- Soften the gelating in the cold water for 1 minute, then stir into the hot chocolate mixture. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it's room temperature. Be careful not to let the gelatin set up.
- When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoons vanilla. Fold this into the chocolate mixture.
Nutrition Facts : Calories 128.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.5, Sodium 87.8, Carbohydrate 12.6, Fiber 0.9, Sugar 9.5, Protein 1.8
CHOCOLATE CREAM FILLING FOR CREPES
This is just the perfect after dinner delight! The perfect duo of coffee or tea and these has never tasted better! Wonderful for a romantic end to a wonderful evening! While these are made easier by the use of ready-to-use crepes, you may certainly make your own.
Provided by FLUFFSTER
Categories Sweet
Time 25m
Yield 10 crepes
Number Of Ingredients 9
Steps:
- BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
- PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
- SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
Nutrition Facts : Calories 253.4, Fat 12.8, SaturatedFat 7.9, Cholesterol 46.1, Sodium 181.6, Carbohydrate 32.5, Fiber 1.4, Sugar 27, Protein 4.4
CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH
I like to use these filling and change the flavor of a cake roll I am serving..the first is a basic cream filling with flavor changes given in directions.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine granulated sugar, flour and salt in a saucepan.
- Gradually add milk. mix well.
- Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
- Blend a 1/4 cup of hot mixture into beaten egg.
- Return egg mixture to saucepan, mix well.
- Cook until mixture starts to bubble, stirring constantly.
- Stir in margarine and vanilla.
- Cool, then spread over jelly cake roll.
- FOR CHOCOLATE CREAM FILLING:.
- 3/4 cup granulated sugar.
- 3 tbls unbleached flour.
- 1/4 tsp salt.
- 1 1/4 cup skim milk, room temperature.
- 1 oz unsweetened baking chocolate square, melted.
- 1 egg, slightly beaten.
- 1 tsp vanilla.
- do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
- COCONUT CREAM FILLING:.
- same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
- BUTTERSCOTCH CREAM FILLING:.
- 2/3 cup brown sugar, packed.
- 3 tbls flour.
- 1/4 tsp salt.
- 1 1/4 cup skim milk, room temperature.
- 1 egg, slightly beaten.
- 1 tbls margarine, melted.
- 1 tsp vanilla.
- Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
- Blend a 1/4 cup of hot mixture into beaten egg.
- Return all to sauepan, mix well.
- cook until mixtue starts to bubble., stirring constantly.
- Stir in margarine and vanilla.
- Cool then spread over cooled jelly cake roll.
Nutrition Facts : Calories 390, Fat 8.6, SaturatedFat 2.2, Cholesterol 96.1, Sodium 484.3, Carbohydrate 67.6, Fiber 0.3, Sugar 50.3, Protein 10.5
CREAM FILLING FOR CHOCOLATE 'N' CREAM SANDWICH COOKIES
Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.
CREAM-FILLED CHOCOLATE CAKE
I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.
Nutrition Facts :
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- Stir together sugar, flour and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 2 minutes, stirring constantly. Gradually stir half of the mixture into egg yolks; return to saucepan. Cook, stirring constantly, 1 minute.
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