Chocolate Cream Puff Recipe with Cherry Almond Filling

This chocolate cream puff recipe is an easy dessert recipe that takes very little time and effort but results in a fancy and impressive dessert.  If you don’t like chocolate you can always make a traditional cream puff recipe, too, and fill it with this yummy cherry almond filling.

Chocolate Cream Puffs with Cherry Almond Filling from Growing Up Gabel @thegabels #recipe

I saw a chocolate cream puff recipe with some fancy filling in a homemaking magazine this month.  I gave the recipe a try and it was a total flop. Well, not total – the puffs tasted good, but they just never really puffed.  So I decided to make up my own recipe … and it worked! This a completely original Growing Up Gabel recipe!  

Chocolate Cream Puffs with Cherry Almond Filling from Growing Up Gabel @thegabels #recipe

Cream puffs sound a little intimidating to make, but they are one of the easiest desserts I’ve made yet. Give me a cream puff over a cake any day.   I love them because they don’t require any fancy ingredients or equipment, but they look fancy and impressive.  I filled these chocolate cream puffs with a cherry almond filling, but plain whipped cream or even pudding would do.  I wanted to try filling them with the filling from my peanut butter chocolate chip pie for a chocolate peanut butter comb, but ran out of time. I’m sure it’d be delicious!

Prep time: 
Cook time: 
Total time: 
Ingredients
For the pastries:
  • ½ stick butter
  • ½ cup water
  • 6 Tablespoons flour
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons sugar
  • 2 eggs
  • ¼ teaspoon salt

For the filling:
  • ½ cup heavy whipping cream
  • 8 teaspoons maraschino cherry juice
  • 1 teaspoon almond extract
  • 1 Tablespoon sugar
Instructions
  1. Pre-heat oven to 400 degrees.
  2. In a small bowl whisk together flour, cocoa powder and salt. Set aside.
  3. In a medium sauce pan combine water, butter and sugar and bring to a boil.
  4. Remove pan from heat and immediately stir in flour mixture. Continue to stir until dough until the dough forms a ball and leaves the side and bottom of the pan.
  5. Set aside to cool for a few minutes.
  6. Beat in eggs, one at a time, until completely incorporated.
  7. Drop dough by Tablespoons on to a cookie sheet. I use a 2 Tablespoon cookie scoop (the medium Pampered Chef scoop). Use parchment paper if you think it's necessary.
  8. Bake for 30-45 minutes.
  9. Remove puffs from cookie sheet and allow to cool completely.

To make the filling:
  1. Put cold cream in to the bowl of a stand mixer. Beat on high with whip attachment.
  2. Once cream begins to thicken add cherry syrup and sugar.
  3. Continue to whip until cream is thick and stiff.

To assemble:
  1. Carefully slice puffs open and fill with puffs.

 

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Comments

  1. Amber says

    I made these tonight for my daughter (Valentine baby turned 2). I set oven at 400 and by 20-25 minutes they were already burned. They looked nice and round but were not edible. I made another batch and they were done after 15 minutes, but they deflated. I thought I could save them with the filling but once I added the juice it wouldn’t thicken up. :-(

    I was really looking forward to these…not sure what went wrong.

  2. says

    Your cream puffs sound delicious. I am glad you recreated a workable recipe. I made a recipe from a site for lemon crinkle cookies – they sounded good, but were a flop. I hate it when that happens. I crumbled them up and made lemon bars which turned out to be a good save.

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