Cherry-Chocolate Cream Puffs
Simple & Delicious
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Christopher Fuson of Marysville, Ohio developed this fancy and fun chocolate filled cream puff perfect for cherry lovers. The young cook writes, “I enjoy cooking and playing with ideas for new recipes.”
SERVINGS: 10
CATEGORY: Low Sodium
METHOD: Baked
TIME: Prep: 30 min. + cooling Bake: 30 min. + cooling
Ingredients:
- 1 cup water
- 1/3 cup butter, cubed
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- CHERRY-CHOCOLATE FILLING:
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup sugar
- 1/4 cup milk
- 6 squares (1 ounce each) semisweet chocolate, chopped
- 3/4 pound fresh or frozen sweet cherries, pitted and chopped
- Confectioners' sugar
Directions:
In a small saucepan over medium heat, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
Let whipped topping stand at room temperature for 30 minutes. Meanwhile, in a small saucepan over medium heat, bring sugar and milk to a boil; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping.
Fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar; serve immediately. Refrigerate leftovers. Yield: 10 servings.