RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
RASPBERRY CHOCOLATE PUFF
Make and share this Raspberry Chocolate Puff recipe from Food.com.
Provided by laura1953
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the chips and pecans.
- On a lightly floured surface, roll each pastry sheet into a 12-in. square.
- Cut in half lengthwise and widthwise, making eight 6-in. squares.
- Spoon the chip mixture in the center of each square.
- Pull all corners together below the tips of the corners, forming a pouch.
- fold the corner tips down.
- Place on an ungreased baking sheet.
- Bake at 425° for 18-20 minutes or until golden brown.
- Remove to a wire rack to cool.
- In a food processor or blender, puree raspberries and confectioners' sugar.
- Strain and discard seeds.
- Spoon raspberry sauce onto dessert plates; top with pastry pouches.
- If desired, garnish with raspberries and chips; dust with confectioners' sugar.
Nutrition Facts : Calories 506.7, Fat 33, SaturatedFat 6.7, Sodium 150.6, Carbohydrate 49.1, Fiber 5, Sugar 17.6, Protein 6.2
CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 40
Number Of Ingredients 8
Steps:
- Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
- In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g
MOLTEN CHOCOLATE PUFFS WITH RASPBERRY CREAM
Steps:
- Whip cream with confectioners' sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate.
- In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.
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