Chocolate-glazed Raspberry Cream Puffs Recipe

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Chocolate-Glazed Raspberry Cream Puffs

Missy Wimpelberg


These go with the Pastry Puffs recipe. These are SO TASTY. Much better than store bought cream puffs.

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5 Min


5 Min


1 1/2 c
heavy cream divided
1/4 c
raspberry jam
1 Tbsp
4 oz
semi-sweet or bitter-sweet chocolate, coursely chopped
1 Tbsp
light corn syrup

Directions Step-By-Step

Make 1 recipe of "Easy Pastry Puffs" recipe, please see that recipe.
Use a toothpick to make about an 1/4 inch hole in the bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in 1/4 cup raspberry jam and 1 tbsp brandy (optional). Transfer mixture to a large zip-top bag and snip 1/4 inch hole in one corner. Place the corner of the bag in the hole and fill puff with mixture. Place filled puffs, hole side down, on a rimmed baking sheet.
In a medium heatproof bowl, combine chocolate and light corn syrup. In a small saucepan, bring 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, and place glaze side up, on a baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

About this Recipe

Course/Dish: Fruit Desserts, Chocolate