Chocolate - Raspberry Cream Puffs
- Srv: 22
- By: Raquel DeHoyos/Boastful Food LLC
- For the cream puff dough:
- 1 ¼ cup water
- ½ cup vegetable shortening
- 1 cup bread flour
- ½ cup plain, instant mashed potato flakes
- 6 large eggs
- ¼ teaspoon kosher salt
- Plus: 1 additional large egg + ½ teaspoon kosher salt scrambled to make an egg wash to brush on the cream puffs before baking.
- For the cream puff filling:
- 1 - 3.9 oz box of instant chocolate pudding
- 1 tablespoon of unsweetened cocoa powder
- 2 cups whole milk
- 1 pint fresh raspberries
- 1 can whipped cream
Preheat oven to 400̊.
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 theflour until no white flecks appear about 1 minute. Next, mix in potato flakes. Stir the dough gently over the heat for about2-3 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 alittle bit of dough onto the baking sheet, underneath each corner of the paper. Then begin piping the creampuffs. You can make them as big or as small as you prefer. This recipe made around 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 at400 ̊ 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.