Best 4 Chocolate Strawberry Puff Pastry Towers Recipe By Tasty Recipes

3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• In a small bowl, melt the chocolate chips.
• Cut puff pastry in half.
• Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
• Spread half of the chocolate spread and sliced strawberries on the center third.
• Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
• Repeat for second half of puff pastry.
• Bake for 12-15 minutes.
• Let cool for 5 minutes.
• Enjoy!

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut the tops off the strawberries and cut into pieces. Set aside.
• In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
• Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
• Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
• Dip the top of each filled cream puff into the chocolate, dripping off any excess.
• Enjoy!

CHOCOLATE STRAWBERRY PUFF PASTRY TOWERS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 6 equal rectangles.
• Taking one of the rectangles, cut diagonally to create 2 triangles.
• Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
• Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
• Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
• Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
• Place a piece of strawberry over the chocolate hazelnut spread.
• Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
• Repeat with the remaining pastry triangles.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Enjoy!

STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY

Steps:

• In a food processor or blender, puree the strawberries until smooth.
• Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
• In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
• In a small bowl, whisk the beaten egg and water together. Set aside.
• Preheat the oven to 400˚F (200˚C).
• Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
• On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
• Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
• Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
• Bake for 25 minutes, until golden brown.
• Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
• Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
• Dust with powdered sugar and drizzle with chocolate syrup.
• Enjoy!