Moms Chocolate Cream Puff Dessert Recipes

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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



Chocolate Cream Puffs image

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

½ cup water
¼ cup shortening (such as Crisco®)
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
1 pinch salt
2 eggs, at room temperature
⅓ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup whipping cream
¼ cup heavy whipping cream
2 ounces semisweet chocolate chips

CREAM PUFF DESSERT

I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13



Cream Puff Dessert image

Steps:

  • In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.

Provided by Alex Guarnaschelli

Time 2h45m

Yield 20 cream puffs

Number Of Ingredients 16



Classic Cream Puffs with Chocolate Sauce image

Steps:

  • Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
  • Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
  • Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
  • Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
  • Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
  • Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
  • Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
  • Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
6 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1/2 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 1/2 cups chopped semisweet chocolate
1/4 teaspoon ground cinnamon
Confectioners' sugar, for garnish

CREAM PUFF DESSERT

This is delicious and easy and everyone loves it. You can make it ahead and freeze it, but let it partially thaw before serving. It's best when it's 'crispy' frozen.

Provided by Rebecca

Categories     Desserts     Frozen Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 11



Cream Puff Dessert image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  • In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
  • Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
  • While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
  • Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 29.2 g, Cholesterol 109.7 mg, Fat 22.3 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 13.8 g, Sodium 243.1 mg, Sugar 9.3 g

1 cup water
½ cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese, softened
3 ½ cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
¼ cup milk chocolate flavored topping
¼ cup caramel topping
⅓ cup slivered almonds

CHOCOLATE CREAM PUFFS

Our Test Kitchen staff used a bit of cocoa to turn traditional cream puffs into these extraordinary desserts. Guests will think you spent hours fussing over the tender chocolate pastries, which are filled with a rich creamy mixture and fresh strawberries.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10



Chocolate Cream Puffs image

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.

Nutrition Facts : Calories 331 calories, Fat 25g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 tablespoons baking cocoa
4 eggs
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 cups heavy whipping cream, whipped
3 cups coarsely chopped fresh strawberries

ICE CREAM COOKIE DESSERT

Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5



Ice Cream Cookie Dessert image

Steps:

  • In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed

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