Chocolate Cream Filled Puff Pastries Recipe

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A light and fluffy chocolate filling surrounded by an airy-textured puff pastry--a delicious dessert or snack with coffee and tea.
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  • Chocolate Whipped Cream Ingredients:
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 4 ounces semi-sweet chocolate, broken up into small pieces.
  • Puff Pastry Ingredients:
  • 2 cups water
  • 2 sticks butter
  • 2 cups flour
  • 8 eggs
    To Make Chocolate Cream:
  • In a medium sized bowl, beat the cream with an electric mixer or whisk until it begins to hold a loose peak. Sift the sugar into the cream. Continue beating until the cream holds a firm but soft peak. Set aside in refrigerator.
  • Place the chocolate in a medium sized, microwaveable bowl. Melt the chocolate in microwave, at half power, using 30 second intervals until softened and warm (the chocolate can also be melted in a double boiler, if desired). Whisk until smooth.
  • Fold approximately 1/2 cup of whipped cream into the warm chocolate to lighten it. Add lightened chocolate mixture back into the remaining whipped cream, folding until completely smooth.
  • Store in an airtight container until ready to use.

    To Make Puff Pastry:

  • Preheat oven to 400º F.
  • Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
  • Remove mixture from heat and beat in eggs, with a wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
  • With a table spoon, drop dough onto ungreased pan 3-inches apart.
  • Bake 40 to 45 minutes until lightly browned in order to open up the inner texture. Cooking for less time results in a sticky inner dough and more of a closed texture. Remove from oven, set aside to cool.
  • When cool, cut pastries almost in half leaving approximately 1/4 inch attached to hold the pastry together.
  • Fill the center with chocolate whipped cream as you would a sandwich. Can drizzle with extra melted chocolate, if desired.
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