Reviews (2)
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67 Ratings
5 star values:
16
4 star values:
20
3 star values:
17
2 star values:
11
1 star values:
3
Martha Stewart Member
Rating: Unrated
12/18/2014
There are no instructions or tips contained in the recipe.
Martha Stewart Member
Rating: Unrated
03/27/2012
ww
Back to Chocolate-Glazed Raspberry Cream Puffs
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 40
med106330_1210_how_choc_puffs2.jpg
Ingredients
Ingredient Checklist
Pastry Puffs
1 1/2 cups heavy cream
1/4 cup raspberry jam
1 tablespoon brandy (optional)
4 ounces semisweet or bittersweet chocolate
1 tablespoon light corn syrup
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon light corn syrup
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 40
med106330_1210_how_choc_puffs2.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 40
Recipe Summary
Yield: Makes 40
Yield: Makes 40
Makes 40
med106330_1210_how_choc_puffs2.jpg
med106330_1210_how_choc_puffs2.jpg
Ingredients
Ingredients
- Pastry Puffs
- 1 1/2 cups heavy cream
- 1/4 cup raspberry jam
- 1 tablespoon brandy (optional)
- 4 ounces semisweet or bittersweet chocolate
- 1 tablespoon light corn syrup
- 4 ounces semisweet or bittersweet chocolate, coarsely chopped
- 1 tablespoon light corn syrup
Directions
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).
Reviews (2)
Add Rating & Review
67 Ratings
5 star values:
16
4 star values:
20
3 star values:
17
2 star values:
11
1 star values:
3
Martha Stewart Member
Rating: Unrated
12/18/2014
There are no instructions or tips contained in the recipe.
Martha Stewart Member
Rating: Unrated
03/27/2012
ww
Reviews (2)
Add Rating & Review
67 Ratings
5 star values:
16
4 star values:
20
3 star values:
17
2 star values:
11
1 star values:
3
Add Rating & Review
67 Ratings
5 star values:
16
4 star values:
20
3 star values:
17
2 star values:
11
1 star values:
3
67 Ratings
5 star values:
16
4 star values:
20
3 star values:
17
2 star values:
11
1 star values:
3
67 Ratings
5 star values:
16
4 star values:
20
3 star values:
17
2 star values:
11
1 star values:
3
- 5 star values:
- 16
- 4 star values:
- 20
- 3 star values:
- 17
- 2 star values:
- 11
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
12/18/2014
There are no instructions or tips contained in the recipe.
Martha Stewart Member
Rating: Unrated
03/27/2012
ww
Martha Stewart Member
Rating: Unrated
12/18/2014
There are no instructions or tips contained in the recipe.
Rating: Unrated
Rating: Unrated
03/27/2012
ww
All Reviews for Chocolate-Glazed Raspberry Cream Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Glazed Raspberry Cream Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
