Cherry-Chocolate Cream Puffs Recipe
- 1 cup water
- 1/3 cup butter, cubed
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 4 Eggland's Best Eggs
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup sugar
- 1/4 cup 2% milk
- 6 ounces semisweet chocolate, chopped
- 3/4 pound fresh or frozen pitted sweet cherries (thawed), coarsely chopped
- Confectioners' sugar
- Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
- Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
- Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack.
- Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; 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.
- Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cherry-Chocolate Cream Puffs(5)
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This was a very delicious cream puff recipe that I will keep close to forever. I followed the directions (not the picture), and they turned out great. Light and little sweetness to the cream puff, very chocolatey cream and fresh/frozen cherries.
If you look closely the cream IS chocolate, looks like a very light chocolate and it would be good to mix in the cherries except they may make the cream runny when they begin to release their juices. There is no chocolate drizzled on top it is definately powdered sugar. I make cream puffs often, have since I was about 14 (I'm now 59), and these look awesome. Never thought to put cherries in them!
I think they printed the recipe wrong. I would mix the cherries with the cream filling minus the chocolate. Then drizzle the melted chocolate over the top of cream puff as in the picture.
I agree! Not to mention, the "cherries" in the puff on the right actually look like cut up strawberrries to me... If I'm interpreting the directions right, I would think the cream part would look chocolatey, with the red cherries on top of it or mixed in a little. Hmm...still sounds great, though!
The picture doesn't match the directions. It says to add the chocolate and the cherries but the picture only shows white cream and the other picture shows white cherry in the white cream. I don't understand
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