Chocolate Cream Puff Trifle Recipes

Steps:

• Dried fruit:Bring anisette just to a simmer in a small pot. Add dried fruit and simmer 1 minute. Remove from heat; let sit at least 1 hour and up to 3 days at room temperature.
• Pate a choux puffs:Preheat oven to 375 degrees. Bring butter, sugar, salt, and water to a boil in a small saucepan. Remove from heat. Quickly stir in flour with a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 1 1/2 minutes. Transfer to a bowl and beat with a mixer on low speed until cool, about 2 minutes. Beat in eggs and egg white, 1 at a time. Increase speed to medium and beat until a soft peak forms when you touch dough with your finger, about 2 minutes. Transfer to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe dough into thirty 1-to-1 1/4-inch mounds, 1 1/2 inches apart, on 2 parchment-lined baking sheets. Smooth tip of each mound with a moistened finger, then bake until puffed and golden, about 30 minutes. Let cool completely. Choux puffs can be made 2 days ahead and stored in refrigerator, or frozen up to 1 month.
• Chocolate pastry cream:Place chocolate in a bowl and set a fine sieve over bowl. Bring milk and 1/3 cup sugar almost to a boil in a saucepan; remove from heat. Whisk together egg yolks and remaining 2 tablespoons sugar in another bowl until thick, 2 minutes. Sprinkle in flour and salt, then whisk to combine. Whisk in half of hot milk, then pour mixture into remaining milk in pan. Bring to a boil quickly, whisking very fast to prevent scorching, about 1 minute. Pour mixture through sieve over chocolate, then whisk to combine. Press plastic wrap directly on surface of pastry cream to cover and refrigerate until cold, about 1 hour. Pastry cream can be made up to 2 days ahead.
• Ricotta cream:Beat together ricotta, cream, sugar, orange zest, anisette, and salt with a mixer on medium-high speed until very thick and fluffy. Stir in chocolate and refrigerate until ready to use. Ricotta cream can be made up to 2 days ahead.
• Assembly:Place chocolate pastry cream in a pastry bag fitted with a 1/4-inch plain tip (Ateco #801). Make a small hole in bottom of each choux puff with a paring knife. Insert pastry-bag tip into hole in each puff and squeeze bag until puffs are completely filled with pastry cream. (See Cook's Notes.) Spread half of ricotta cream in a 12-to-16-cup trifle bowl. Top with half of marmalade, then sprinkle with half of dried fruit and soaking liquid. Top with 15 cream puffs. Repeat layering with remaining ricotta cream, marmalade, dried fruit, and cream puffs. Top with whipped cream. Refrigerate at least 30 minutes and up to 4 hours before serving.

Steps:

• Prepare the chocolate cake as recommended above.
• To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
• Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip.
• To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving.

Steps:

• For the puffs: Preheat the oven to 425 degrees F.
• In a large saucepan set over medium-high heat, bring 2 cups water, the butter, sugar and salt to a rolling boil, then immediately remove the pan from the heat. Stirring with a wooden spoon, add the flour all at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, to cook off some of the moisture, 30 seconds.
• Scrape the mixture into a bowl. Using a hand mixer set on low to medium speed, add 8 of the eggs, one at a time, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
• Transfer the mixture to a pastry bag fitted with a large plain round tip. Pipe the dough in big dollops onto a parchment-lined baking sheet. Whisk the remaining 1 egg with 1 tablespoon water. Brush the surface of the dough with the egg wash to push down any points. Bake for 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 20 minutes more. The puffs should have a crust, but also still be soft. Avoid opening the oven door while the puffs bake. Cool the puffs on the baking sheet.
• For the fillings: In a medium saucepan set over medium heat, cook the milk until it just begins to bubble along the edges. In a bowl, whisk the sugar and yolks until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk until incorporated, being careful to avoid scrambling the eggs. Whisk in the remaining hot milk mixture, reserving the empty saucepan for a later use.
• Pour the pastry cream through a fine mesh strainer back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat and stir in the butter and vanilla extract. Remove one-third of the pastry cream to a bowl. Then add the chocolate into the larger batch of pastry cream and stir until the chocolate is completely incorporated. Divide the chocolate cream into two bowls, adding the mint to one batch and the orange to the other. Add the melted caramel and cinnamon to the plain pastry cream, stirring to combine. Cover all three creams with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve.
• Use a plain pastry tip to poke a hole in the bottom of each puff. Place each of the pastry creams into a piping bag fitted with a small tip. Separate the puffs into three equal piles and fill each pile with one of the pastry creams.
• For the caramel: Place the sugar, corn syrup and 2/3 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until the mixture reaches a deep amber color, the thermometer will read about 350 degrees F. Remove from the heat. Then quickly but carefully, dip the bottom and sides of the puffs in the caramel to start building the tower. Create a large circle of puffs as the base, then a second, slightly smaller circle on top of the first to draw the circle in and create a tower of cream puffs. Repeat for the remaining puffs. Check it from all sides occasionally to make sure it's straight. When the tower is finished, drizzle the remaining caramel all over and then decorate as desired.

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

Steps:

• Mix first 4 ingredients together.
• Whip the 600ml of cream.
• In high sided dish [or dishes] layer the breadcrumb mixture and the cream,starting with a layer of the breadcrumb mixture.
• Your containers must be freeze proof.
• Cover with cling film and freeze.
• Remove from freezer an hour or so before serving.
• [ can be turned out onto a serving plate,and a cherry or other decorations put on top if desired].

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil Add flour and cocoa all at once, stir until a smooth ball forms.
• Remove from the heat, let stand 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Beat until smooth and shiny.
• Drop by heaping tablespoonfuls 3 inch apart onto greased baking sheets.
• Bake at 400 degrees for 30-35 minutes or until set and and brown.
• Remove to wire racks.
• Immediately split puffs oven, remove and discard soft dough from inside.
• Cool puffs completely.
• In a medium mixing bowl, beat the cream cheese and sugar until fluffy.
• Fold in whipped cream and strawberries Fill bottom halfs of puffs.
• Replace tops and serve immediately.

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.

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.