Best Raspberry Chocolate Puff Recipes

CHOCOLATE-RASPBERRY CREAM PUFF RING

Steps:

• Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled., Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside. , In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 minutes or until golden brown., Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Place ring bottom on a serving plate. , For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans. , Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving.

RASPBERRY CHOCOLATE PUFF

Steps:

• In a bowl, combine the chips and pecans.
• On a lightly floured surface, roll each pastry sheet into a 12-in. square.
• Cut in half lengthwise and widthwise, making eight 6-in. squares.
• Spoon the chip mixture in the center of each square.
• Pull all corners together below the tips of the corners, forming a pouch.
• fold the corner tips down.
• Place on an ungreased baking sheet.
• Bake at 425° for 18-20 minutes or until golden brown.
• Remove to a wire rack to cool.
• In a food processor or blender, puree raspberries and confectioners' sugar.
• Strain and discard seeds.
• Spoon raspberry sauce onto dessert plates; top with pastry pouches.
• If desired, garnish with raspberries and chips; dust with confectioners' sugar.

CHOCOLATE-RASPBERRY CREAM PUFF RING RECIPE

Steps:

• Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled.
• Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside.
• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 minutes or until golden brown.
• Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Place ring bottom on a serving plate.
• For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans.
• Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving. Yield: 12 servings.

CHOCOLATE RASPBERRY PUFF PASTRY

Steps:

• Preheat your oven to 400 F
• Break off a piece of parchment big enough to lay your puff pastry but not bigger than your sheet pan, doesn't have to be perfect, and sprinkle some flour over it. Lay your puff pastry sheet on top and unfold it if the puff pastry sheet is frozen, thaw at room temp for up to 40 minutes on the parchment paper, no need to unfold it, unfold when thawed
• Lay your chocolate bar in the middle of the sheet, vertically.
• Spread a couple tablespoons of the preserves on top of the chocolate bar.
• Make horizontal slits on both sides of the chocolate bar , going down the entire length of the bar, these are the dough flaps that we will be braiding over the chocolate and preserves.
• To braid, fold the flaps diagonally over the chocolate. it doesn't have to be perfect, if there's an extra flap at the bottom just cut the excess off.
• Transfer the braid to the sheet pan, parchement paper and all.
• Brush the braid with the egg wash, cover every nook and cranny.
• Transfer the sheet pan into the oven and bake for 20-25 minutes, or until its golden brown.
• Let it cool and dust with powdered sugar. Serve with whipped cream or ice cream.
• Enjoy!