Chocolate Cream Puffs with Strawberry Truffle Filling
Indulge in the ultimate dessert experience with these Chocolate Cream Puffs with Strawberry Truffle Filling, a decadent twist on a classic French pastry. Featuring airy, cocoa-infused choux pastry shells, these cream puffs are filled with a luscious white chocolate strawberry truffle filling made with fresh, finely chopped strawberries for a burst of fruity sweetness. Perfectly balanced between rich and refreshing, the puffs can be drizzled with melted semi-sweet chocolate for an elegant finish. With their luxurious flavors and eye-catching presentation, these cream puffs are perfect for special occasions or a show-stopping treat. Ready in just an hour, they’re a delightful project for home bakers looking to impress. Serve them fresh for maximum flavor and texture!
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Ingredients
- 85 grams unsalted butter
- 240 milliliters water
- 10 grams granulated sugar
- 1 pinch salt
- 125 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 4 large eggs
- 120 milliliters heavy cream
- 100 grams white chocolate chips
- 75 grams fresh strawberries, finely chopped
- 15 grams powdered sugar
- 50 grams semi-sweet chocolate, melted (optional for garnish)
Directions
Step 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine butter, water, granulated sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Step 3
Reduce heat to low, add flour and cocoa powder all at once, and stir vigorously with a wooden spoon until the dough comes together into a ball and pulls away from the sides of the pan. Cook for 1-2 minutes to dry out the mixture slightly.
Step 4
Transfer the dough to a large mixing bowl or stand mixer. Let it cool for 5 minutes.
Step 5
Add eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and pipeable.
Step 6
Transfer the dough into a piping bag fitted with a large round or star tip. Pipe small mounds (about 2 inches wide) onto the prepared baking sheet, spacing them 2 inches apart.
Step 7
Use a damp finger to smooth the tops if necessary. Bake for 20-25 minutes, or until puffs are fully risen and firm. Avoid opening the oven door while baking.
Step 8
Once baked, remove from the oven and let the cream puffs cool completely on a wire rack.
Step 9
To prepare the strawberry truffle filling, heat heavy cream in a small saucepan over medium heat until it just begins to steam (do not boil).
Step 10
Pour the hot cream over the white chocolate chips in a heat-proof bowl and let sit for 2 minutes, then stir until smooth.
Step 11
Stir in the finely chopped strawberries and powdered sugar until well combined. Cover and refrigerate for 10-15 minutes, or until slightly thickened but still pipeable.
Step 12
Cut the cooled cream puffs in half horizontally and spoon or pipe the strawberry truffle filling into the bottom halves. Replace the tops of the cream puffs.
Step 13
Optional: Drizzle melted semi-sweet chocolate over the tops of the cream puffs for decoration.
Step 14
Serve immediately or refrigerate until ready to serve. Best enjoyed within 24 hours.
Nutrition Facts
| Serving size | (1038.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2683.3 |
| Total Fat 181.9g | 0% |
| Saturated Fat 103.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1070.1mg | 0% |
| Sodium 605.5mg | 0% |
| Total Carbohydrate 230.4g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 106.1g | |
| Protein 51.5g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 403.9mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1348.6mg | 0% |
Source of Calories