Chocolate Dipped Cream Puffs

Cream Puffs | Pastry Recipes

Chocolate, Custard, Pastries | January 1, 2018 | By

Hey everyone! I hope your 2018 has gotten off to a wonderful start, and if not, I have just the thing. 

Today we’re making cream puffs. I said we because honestly you guys, you have to make these. If you’re anything like me, cream puffs and eclairs and all that, it seems like some high-tech pastry stuff. But really, it’s so easy, and you’re gonna feel like a champ when it’s done. 

Creampuff5

I dipped mine in a thick, glossy chocolate ganache, which really blends well with this shortcut french vanilla filling. 

So here’s the thing- this is actually a revamp of an old recipe of mine, and it deserved another look. The filling here is the real star, and it’s so flippin’ easy you won’t believe it. Sometimes I’m all for making everything from scratch and doing the whole pastry cream thing, and I promise I wouldn’t substitute if the results weren’t truly fantastic. 

Creampuff3

Turns out, if you whip up instant pudding mix with some milk AND some heavy cream, you end up with this mousse-like substance that will change your life. Use it to fill these babies, but also use it for pies and parfaits and anything else ever. Seriously. 

Sidenote- I handwrite all recipes that I work on because I don’t want to dirty up my electronics in the kitchen, but it’s such a mess haha. Here’s what a recipe looks like while I’m working with it- all out of order, and used a drip catcher, and other nonsense included: 

Creampuff7

Anyways, back to the puffs themselves. The process for the dough is actually really simple and easy, and it just requires a few minutes on the stove, and another few in the stand mixer. On the other hand- you can totally do this by hand without a mixer, it’ll just take a little elbow grease. You got this. 

Here’s what the dough looks like after you add the flour: 

Creampuff1

And here’s what it looks like after adding the eggs: 

Creampuff2

I do recommend that you use a piping bag and a wide tip to pipe out the dough, but you can also spoon it out. It’s just a bit easier to get the right shape if you pipe it. Regardless of your method here, you can wet your fingers with water to shape the dough or press down any pointy edges. 

Creampuff6

These are super pretty in the end, and I hope you make them and they knock the socks off of everyone you know (they will). Happy 2018 everyone!

Chocolate Dipped Cream Puffs

Yield: 30 filled and dipped puffs

Ingredients

  • For the puffs:
  • 1 1/4 cups flour
  • 1 tbs. sugar
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1 cup water
  • 1 tsp. vanilla extract
  • 3 eggs (I always use large, and size matters here!)
  • For the ganache topping:
  • 1/2 cup heavy cream
  • 3/4 cup dark chocolate chips
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • For the cream filling:
  • 2 boxes of French Vanilla Instant Pudding
  • 1 cup milk
  • 2 cups heavy cream

Instructions

  • For the puffs:
  • Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  • In a medium bowl, stir together the flour, sugar, and salt. Set aside.
  • In a medium saucepan, melt the butter over medium-low heat.
  • Add the water and vanilla into the melted butter, and turn the heat up to medium-high. Heat the mixture until boiling.
  • Remove from the heat, and immediately stir in the flour mixture. Continue to work in the flour until it is completely incorporated- the dough will be very thick (see image above).
  • Transfer the dough to the bowl of a stand mixer, or to a mixing bowl if you plan to do it by hand. Let the dough cool for 5-10 minutes.
  • Stir in the eggs, one at a time, mixing fully between each addition. The dough will become smooth and stretchy (see image above).
  • Transfer to a piping bag with a large tube tip on it (I use the Ateco 808 tip), and pipe the puffs onto your prepared baking sheet, about 2 tablespoons of dough per puff.
  • You'll end up with some pointy tops or edges no matter how you pipe them. Wet your fingers with water to press down any pointy edges and further shape the puffs if needed.
  • Bake for 18-20 minutes, or until they have puffed up, cracked, and are golden brown. Cool completely before filling.
  • For the ganache topping:
  • Heat the heavy cream in your microwave until boiling. Whisk in the chocolate chips, salt, and vanilla until the mixture is smooth. Set aside to cool to room temperature while you prepare the filling and fill the puffs.
  • For the cream filling:
  • In a medium bowl, beat together the instant pudding, milk, and heavy cream until the mixture is thick and has soft peaks.
  • To fill the puffs, you can either cut them in half and spoon the filling in, or use a piping bag with a small tube tip to fill them from the bottom or sides.
  • Be generous with the filling, you'll have plenty!
  • Once the ganache has come to room temperature and is fairly thick, dip each puff into it.
  • Chill the puffs immediately, and serve and store cold.
  • Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/chocolate-dipped-cream-puffs/

Classic Tiramisu

IMG_2988

Chocolate, Custard | July 17, 2016 | By

Hey coffee lovers! I’ve got an easy crowd pleaser for you today. 

If you’re anything like me, you love coffee, and you’ve always been intimidated by making your own tiramisu. But for reals, don’t be. It’s easy, you can definitely handle it. You only have to cook one component here. Also, mascarpone cheese is like, this super creamy and smooth cream cheese. 

IMG_3003

If you’ve never had tiramisu, it’s basically a layered creamy dessert. The base is lady fingers, which are a dry sponge cake, soaked in espresso, layered with a mascarpone cheese sweet cream, and dusted with cocoa powder. It’s served chilled, and if you like coffee, it’s pretty divine. 

IMG_2977 IMG_2978 IMG_2979

If you only kind of like coffee, you can use less of it while layering the dessert. 

Here’s my tip that worked well at least for my lady fingers- I had trouble dipping these in espresso even for the shortest time, they kept just falling apart before I could place them. So instead I actually placed the dry lady fingers in the dish, and then brushed on espresso in two applications, waiting for it to soak in between each round. I found it much easier. 

IMG_2999

I also like a slightly sweeter version of this classic, so I added some additional sugar to the cream, as well as vanilla to boost the sweetness and flavor here. Feel free to omit the vanilla and the powdered sugar if you prefer a more bitter version!

Enjoy!

Classic Tiramisu

Ingredients

  • 7 egg yolks
  • 1 cup sugar
  • 2 cups mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 cups heavy cream
  • 3-4 pkgs. lady fingers
  • 1 cup brewed espresso, cooled
  • 2 tbs. cocoa powder

Instructions

  • Over a double broiler, whisk together the egg yolks and sugar until sugar has dissolved. The mixture will be pale yellow, and thick. It should ribbon when you pull up your whisk. Set aside.
  • Beat together the mascarpone cheese, powdered sugar, and vanilla extract. Add in the heavy cream, and beat until mixture has stiff peaks.
  • Gentle fold the egg yolk mixture into the mascarpone mixture until fully combined.
  • In a 13 by 9 inch pan, create a full layer of lady fingers, covering the bottom of the pan as much as possible.
  • Brush on the cold espresso, and wait 1-2 minutes. Then, brush another round of espresso onto the lady fingers.
  • Spread about 1/3 of the cream on top of the lady fingers.
  • Repeat the process of layer the lady fingers, espresso, and cream until you have three layers of lady fingers, and cream on the top.
  • With a sifter, dust the top with cocoa powder.
  • Chill for several hours, and serve!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/classic-tiramisu/

Berry Crumb Lemon Bars

download (4)

Bars, Berries, Custard | March 12, 2016 | By

I don’t know how it is where you live, but in Colorado, it looks like we’re about to swing right out of winter! Today it’s 70 degrees, sunny, and totally perfect. 

img_1575

That being said, I’m starting to crave those summery treats that I’ve been missing out on all winter, and you probably are too! Enter berry lemon crumb bars. 

download (3)

I used to work a coffee shop for several years through college, and we served a lemon bar with a a layer of tart berries, and a delicate crumb topping, which is where I got the inspiration for these! Now, I have no idea how those ones at my coffee shop were made- we had them shipped in frozen every week- but I do know how I’ve always made traditional lemon bars, so that’s where I’ve started. 

download download (1) download (2)

These sweet and tart little gems start off with a super easy shortbread crust. BTW, this same crust recipe can make the most amazing shortbread cookies! Just chill the dough for 30 minutes after mixing it up, and then roll, cut, and bake them until just golden!

download (6)

In the meantime, make a full batch of these lemon bars with sweet and tart berries, and a light crumb topping to hold you over until summer comes full on! The berries add a whole other dimension of flavor that traditional lemon bars have never known, and you’ll love this variation on the classic!

download (5)

Enjoy!

Berry Crumb Lemon Bars

Ingredients

  • For the Crust:
  • 2 sticks softened butter
  • 2/3 cup powdered sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 cups flour
  • For the berries:
  • 2 cups mixed berries (I used blackberries, raspberries, and blueberries)
  • 1 tbs. sugar
  • 1 tbs. cornstarch
  • Juice of 1/2 lemon
  • For the Lemon filling:
  • 6 eggs
  • 3 cups sugar
  • Zest of 3-4 lemons
  • 1 cup lemon juice (5-6 lemons)
  • 1 cup flour
  • 1/4 cup sour cream
  • For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 3-4 tbs. melted butter

Instructions

  • For the crust:
  • Preheat the oven to 350 degrees, and line a 9x13 pan with foil, and grease the foil.
  • Beat together the butter and powdered sugar, then add in the salt and vanilla. Then slowly add the flour until a dough comes together
  • Dump the dough into your lined pan, and press down until the dough evenly coats the bottom of the pan.
  • Bake at 350 degrees for 10 minutes, and then pull out and cool.
  • For the berries:
  • While the crust is cooking and cooling, place the berries, cornstarch, sugar, and lemon juice in a small saucepan over medium heat.
  • Cook until the berries have softened. Puree the mixture in a food processor or blender until just chunky, not completely smooth.
  • Pour the berry mixture over the crust and spread evenly.
  • For the Lemon filling:
  • Simply whisk everything together until completely smooth!
  • Pour the lemon filling over the crust and berries, and place in the same 350 degree oven for 10 minutes.
  • For the crumb topping:
  • Mix together the flour and both sugars. Pour the melted butter in, and stir with a fork until crumbs form.
  • After the bars have baked for 10 minutes, pull them out of the oven, and sprinkle the crumb topping all over the top.
  • Return to the oven, and bake for 35-40 minutes, or until the lemon filling has set.
  • Cool completely before cutting and eating!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/berry-crumb-lemon-bars/

No Bake Chocolate Silk Pie

img_1559

Chocolate, Custard, Pie | February 29, 2016 | By

Sometimes you just need something easy. 

This weekend I made fish tacos for some friends, with a bunch of homemade sauces and toppings, and I was cooking for several hours during the day. So when it came to dessert, I wanted something simple.

img_1555

This pie is about as easy as it gets, and you can actually make it in a bunch of flavors. It’s no-bake, but if you prefer a traditional pie crust you can definitely pre-bake one and use the same filling.

img_1566

I’ve personally made a peanut butter version, but you could also do vanilla, or a citrus flavor, which would be awesome. Today though, it’s all about chocolate. Because guys, everyone likes it, and if you don’t want a big ol’ slice of chocolate pie after stuffing your face with fish tacos, I just don’t feel like I know you!

img_1571

Basically, there’s only a few ingredients, and it only takes a few minutes to whip up. I threw it together just before serving dinner, and it was perfect. If you want to make another flavor variation, like peanut butter, replace the melted chocolate, or omit it and add fruit zest and extract. 

Enjoy!

No Bake Chocolate Silk Pie

Ingredients

  • 16-20 graham crackers, completely crumbled
  • 2 tbs. sugar
  • 4 tbs. melted butter
  • 1 block softened cream cheese
  • 1/3 cup powdered sugar
  • 4 oz bittersweet chocolate, melted and cooled
  • 1 tsp. vanilla extract
  • 2 cups whipped cream (homemade or store-bought)
  • Chocolate shavings to sprinkle on top (optional)

Instructions

  • Mix together the graham crackers and sugar, and add the melted butter. Mix until completely incorporated.
  • Pour the graham cracker mixture into a 9 inch pie pan and press to the bottom and up the sides, and set aside.
  • Beat together the cream cheese and powdered sugar. Add in the melted chocolate and vanilla.
  • Fold in the whipped cream in parts until completely incorporated. Pour into your pie crust, top with chocolate shavings, and refrigerate for at least an hour.
  • Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/no-bake-chocolate-silk-pie/

Pumpkin Cheesecake

download5

Happy Sunday everyone! I hope you all had an awesome and spooky Halloween!

download

Is it healthy? No. Is it fantastic? Absolutely. 

I’ve made cheesecake plenty of times, but this has been the most successful one yet, with no cracks! I’ve had no luck with water baths for cheesecakes- even when I wrap the pan in tons of layers of foil, somehow the water still boils over and gets into the cheesecake. It’s a huge bummer really, because cheesecakes take so many ingredients that once it’s ruined, who wants to do it again?

download6

So this time I skipped the water bath, and I added a little flour to the mix to stabilize everything a bit more. It turned out beautifully, and it’s actually the only cheesecake I’ve ever made without a crack in it!

download2

Plus, it’s pumpkin. If you aren’t craving pumpkin by now, I’d say it’s about time!  We had a Halloween party with pumpkin carving, scary movies, and tons of comfort food, so this baby fit right in.

download7

 

I really love cheesecake, so I’m super excited that this one turned out so beautifully! The truth is though, even with a giant crack down the center, it’s still cheesecake guys, and it still tastes awesome. Just cover it up with some whipped cream, and pretend it never happened!

Pumpkin Cheesecake

Ingredients

  • 20 crispy gingersnap cookies, crushed
  • 3 tbs. melted butter
  • 4 8oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 cup flour

Instructions

  • Preheat the oven to 350 degrees, and line a springform pan with parchment, and grease it.
  • Mix the crumbled gingersnaps and melted butter until it has an even consistency.
  • Pour the gingersnap mix into your pan, and push with the bottom of a glass to the bottom of the pan, and up the sides about half-way.
  • In a large mixing bowl, beat the cream cheese, sugar, and brown sugar until fluffy.
  • Add in the pumpkin, eggs, vanilla, and heavy cream, and beat until smooth.
  • In a small bowl, stir the salt, nutmeg, cinnamon, allspice, cloves, and flour. Whisk it into the cheesecake mixture.
  • Pour batter into your pan, over the prepared crust, and bake for 1 hour.
  • After the hour, turn off the oven, and leave the door closed. Let the cheesecake cool in the oven for about 4-5 hours.
  • Remove the cheesecake, cover, and refrigerate for at least 5 hours.
  • Top with whipped cream, or eat it plain!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/pumpkin-cheesecake/

This site is protected by Comment SPAM Wiper.