Sunday, February 13, 2011

Cream Puff Heart

This is an amazing dessert.The cream puff and chocolate syrup recipe are based on recipes from the Ina Garten cookbook "Barefoot in Paris."Both are incredibly delicious.Once you make the cream puffs,you can fill them with a variety of things such as ice-cream,whipped cream,even fruit,but today I have chosen chocolate pudding.This is ideal for Valentine's Day.The puffs can also be arranged into different shapes for other occasions.
Cream Puff Recipe:
1 stick of unsalted butter
1 c. milk
1/8 tsp. salt
1 c. flour
4 eggs
   In a small saucepan,bring butter,salt & milk to a simmer.Let it simmer for a few moments until it is very hot,but do not boil.Add the flour and using a wooden spoon,mix until the mixture comes away from the sides of the saucepan.Remove from the heat,and add the eggs,one at a time,stirring well after each is added.Place the thick mixture in a pastry bag with a round tip and pipe onto a parchment lined baking sheet.If you do not have a pastry bag,you can spoon the mixture nto the baking sheet.The size of the puffs is up to you.

   After piping them onto the baking sheet,they will have peaks on top.Carefully push them down,so that your puffs come out nice and round.
  Bake at 425 degrees,until golden.Remove from the oven and carefully pierce the bottom of each puff to let the steam escape.Once cooled,carefully slice each puff horizontally and fill with the desired filling.
   I have filled each puff with chocolate pudding,arranged on a platter in the shape of a heart,and sprinkled them with powdered sugar.I then drizzled chocolate syrup on top.Here's the recipe:
  12 oz. semisweet chocolate chips
  1/2 c. heavy cream
  2 tbsp. honey
  2 tbsp. prepard coffee
In a double boiler,melt the chips in the cream.Once melted,add the honey and coffee.Stir until combined.

***Puffs can be frozen before filling,just reheat in an 325 degree oven.

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