Chocolate-Glazed Raspberry Cream Puffs
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- 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
1Make 1 recipe of "Easy Pastry Puffs" recipe, please see that recipe.
2Use 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.
3In 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).