Chocolate-Raspberry Cream Puffs
- Complexity: medium
- Srv: 22
- By: Recipe Created by Raquel DeHoyos / Boastful Food
CREAM PUFF DOUGH:
- 1 1/4 cup water
- 1/2 cup vegetable shortening
- 1 cup bread flour
- 1/2 cup plain, instant mashed potato flakes
- 6 large eggs
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/2 teaspoon kosher salt
CREAM PUFF FILLING:
- 1 3.9 oz. box instant chocolate pudding
- 1 tablespoon unsweetened cocoa powder
- 2 cups whole milk
- 1 pint fresh raspberries
- 1 can whipped cream
Preheat oven to 400˚.
In a large, shallow non-stick saucepan over medium heat, add water and shortening. When shortening has completely dissolved, use a wooden spoon and slowly mix in the flour until no white flecks appear, about 1 minute. Next, mix in potato flakes. Stir the dough gently over the heat for about 2-3 more minutes.
Remove dough to a large bowl and let cool for just a few minutes. While the dough is still warm, crack in an egg, one at a time, gently mixing the dough just enough to break the yolks. Do not overmix the dough. Finish adding all 6 eggs into the dough, along with ¼ teaspoon kosher salt. Reserve the remaining egg and salt to make an egg wash to brush on the puffs before baking. The dough will be soft, somewhat sticky and yellow.
Line a large baking sheet with parchment paper. If you are using a pastry piping tip, drop it into the corner of a large re-sealable bag with about 1/4” - 1/2” of space to trim off to allow the tip to come through the bag. If you do not have a piping tip, simply cut off one corner of the bag, approximately ½” to allow the dough to flow easily through the tip.
To keep the parchment paper from rising during baking, pipe a little bit of dough onto the baking sheet, underneath each corner of the paper. Then begin piping the cream puffs. You can make them as big or as small as you prefer. This recipe made round puffs about 1 1/2” in diameter. They will expand and double in size so allow for enough space, about three to a row works well.
Brush each puff with egg wash and place on the middle rack of the oven and bake at 400˚ for at least 15 minutes, or until they have risen. Resist the temptation to open the oven door to take a peek, this will guarantee flat puffs. Turn the heat down to 350˚ and continue baking another 30 minutes, rotating halfway through to encourage even browning.
While the puffs are baking, pour the package of instant pudding and unsweetened cocoa powder into a small bowl. Whisk in the milk and place into the refrigerator until set, about 5 minutes.
When cream puffs are done, allow them to cool for about 15-30 minutes. Use a serrated knife to slice them in half horizontally. Fill the puffs with 1-2 tablespoons of chocolate pudding, followed by a healthy dose of whipped cream and a few raspberries. Drizzle with optional garnishes and serve immediately.
Special kitchen tools: wooden spoon, large re-sealable bag, pastry piping tip (large star tip, if you can find one. If not, you can still make this recipe work by cutting a corner of the re-sealable bag).
This recipe works best if you have all of your ingredients measured out and ready to go. You can make the cream puffs in advance and store in an airtight re-sealable bag until you’re ready to fill them.