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Baking Chocolate Cream Puffs

These magical little puffs are light, crisp and rich all at the same time. The dough is made on the stovetop, then piped into smooth mounds and baked into airy balloons. In French the dough is called pâte à choux, which translates as “cabbage pastry.”  This name must have been a funny attempt to describe the round shape; otherwise it is not at all descriptive of this tasty pastry. I have filled the cream puffs with raspberry preserves and topped with rich chocolate ganache, but they are also lovely sliced in half and stuffed with vanilla ice cream.

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