Best 2 Raspberry Chocolate Puff Recipes

Indulge in the delectable union of rich chocolate and vibrant raspberries encased within a golden, flaky puff pastry with our comprehensive guide to crafting the ultimate Raspberry Chocolate Puff. Embark on a culinary journey where layers of buttery puff pastry meet a luscious filling of velvety chocolate ganache and a burst of tangy, sweet raspberries, resulting in a symphony of flavors and textures that will tantalize your taste buds. Discover the secrets to creating this irresistible treat, from selecting the finest ingredients to mastering the art of laminating puff pastry, and uncover the nuances of baking this confection to achieve perfect balance and harmony.

Let's cook with our recipes!

CHOCOLATE-RASPBERRY CREAM PUFF RING

Chocolate-Raspberry Cream Puff Ring image

This recipe began as a basic cream puff ring. I decided to make it more special by adding hot fudge topping and a raspberry sauce. A friend declared it the best dessert she's ever had! -Mitzi Babb, Boulder, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/2 cup fresh raspberries
2 tablespoons sugar
1/4 teaspoon cornstarch
Dash salt
2 tablespoons red currant jelly
PASTRY:
3/4 cup water
6 tablespoons butter, cubed
1/2 teaspoon salt
3/4 cup all-purpose flour
3 eggs
FILLING:
2 cups heavy whipping cream
1/2 cup plus 3 tablespoons hot fudge ice cream topping, warmed, divided
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 401 calories, Fat 29g fat (15g saturated fat), Cholesterol 122mg cholesterol, Sodium 207mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CHOCOLATE PUFF

Raspberry Chocolate Puff image

Make and share this Raspberry Chocolate Puff recipe from Food.com.

Provided by laura1953

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup raspberry chocolate chips or 1 cup milk chocolate chips
1 cup chopped pecans
1 (17 ounce) package frozen puff pastry, thawed
1 (12 ounce) package frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
fresh raspberry (optional)
additional vanilla (optional)
raspberry chocolate chips (optional)
confectioners' sugar (optional)

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.

Nutrition Facts : Calories 506.7, Fat 33, SaturatedFat 6.7, Sodium 150.6, Carbohydrate 49.1, Fiber 5, Sugar 17.6, Protein 6.2

Tips:

To make the puff pastry, use cold butter and water. This will help to create flaky layers.
Be careful not to overwork the dough. Overworking the dough will make it tough.
When rolling out the dough, be sure to roll it out evenly. This will help to ensure that the puffs are cooked evenly.
Before baking, chill the puffs for at least 30 minutes. This will help to prevent them from spreading too much in the oven.
Bake the puffs at a high temperature. This will help to create a crispy exterior and a light and airy interior.
To make the chocolate filling, use high-quality chocolate. This will make a big difference in the taste of the puffs.
Be careful not to overcook the chocolate filling. Overcooking the filling will make it thick and grainy.
When assembling the puffs, be sure to use enough filling. This will help to ensure that each bite is flavorful.
Serve the puffs warm or at room temperature. This will help to keep the filling soft and gooey.

Conclusion:

Raspberry chocolate puffs are a delicious and easy-to-make treat. By following these tips, you can make perfect puffs every time. Whether you're serving them for breakfast, dessert, or a special occasion, these puffs are sure to be a hit.