Ingredients for Chocolate Cream Puffs With Strawberry Truffle Filling
- Butter
- Boiling Water
- Flour
- Unsweetened Cocoa
- Sugar
- a pinch of salt
- 4 large eggs
- Semi Sweet Chocolate Chips
- Strawberry Jam
- Cream Cheese
- Frozen Whipped Topping
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How to Make Chocolate Cream Puffs With Strawberry Truffle Filling
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine 1 cup water, 1/2 cup (1 stick) unsalted butter, and a pinch of salt. Bring to a rolling boil.
- Remove from heat and gradually whisk in 1 cup all-purpose flour until a smooth dough forms.
- Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes until the dough pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Transfer the choux pastry to a piping bag fitted with a large round tip.
- Pipe 2-inch rounds onto the prepared baking sheet, leaving space between each puff.
- Bake for 25-30 minutes, or until golden brown and puffed up.
- Let the cream puffs cool completely on a wire rack.
- Meanwhile, prepare the strawberry truffle filling: In a mixing bowl, whip 1 cup heavy cream until soft peaks form. Gently fold in 1 cup strawberry puree and 1/2 cup powdered sugar.
- Once the cream puffs are cool, use a serrated knife to carefully slice them in half horizontally.
- Fill each bottom half generously with the strawberry truffle filling.
- Top with the other half of the cream puff and dust with powdered sugar or chocolate shavings (optional).
- Refrigerate for at least 30 minutes before serving to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
79g
Fat
71g
Carbs
11g
