Chocolate Cherry Cream Puffs
20 minutes
Serves
9
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- Whipped cream
- Chukar® Bing Cherry Preserves
- Chukar® Cherry Chocolate Fudge Sauce
Directions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- In a saucepan, add the water, butter, sugar, and salt. Bring to a boil on medium heat, allowing the butter to fully melt. Turn down the heat to low and stir in the flour, vigorously stirring until incorporated. Stir for one minute while cooking, allowing the moisture to evaporate from the dough.
- Remove the saucepan from heat. Stir the mixture to allow it to cool slightly. Stir in the eggs one at a time, vigorously stirring after each addition. The mixture should be smooth when finished. Transfer the dough to a piping bag with a round piping tip, or cut the end off to form an opening.
- Pipe the choux pastry onto the baking sheet. In a circular motion, pipe two-inch round mounds, about one-inch tall, with two inches of space in between each. Place the baking sheet in the oven and bake for 10 minutes at 400°F before reducing the temperature to 375°F and baking for another 20 minutes. Once the cream puffs are golden on top and puffed up, turn off the oven and remove the baking sheet. Use a toothpick to poke a hole in the base of each cream puff. Return the baking sheet to the oven for 15 minutes to allow the choux to begin cooling. Allow to fully cool at room temperature.
- To assemble: Slice cooled cream puffs in half, separating the base from the top. Spread Chukar® Cherries Bing Cherry Preserves on the base and spread Chukar® Cherries Cherry Chocolate Fudge Sauce on the top. Pipe whipped cream on top of the base, and put the top back in place. Dust with powdered sugar before serving.
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