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Chocolate Puffs with Fresh Strawberries… Can you think of a better summertime treat? Fresh Strawberries with a creamy yogurt pudding inside a lite Chocolate Puff! After one bite of this dessert, both kids were yelling…”Blog It”!
My husband was also impressed. I think we found a new favorite for those warm summer days.
This recipe is adapted from an old cookbook I have. The Betty Crocker Chocolate Cookbook.
The original recipe called for canned Cherry Pie filling. I had a bunch of fresh strawberries that needed to be used, plus the amount of sugar in this dessert was reduced quite a bit by using the fresh berries.
The cream filling called for sour cream or unflavored yogurt. I used Vanilla flavored Greek Yogurt. It worked just fine.
Chocolate Puffs with Fresh Strawberries
How to make the Chocolate Puffs
3/4 cup plus 2 tablespoons All-Purpose Flour
2 tablespoons Cocoa Powder
1 tablespoon Sugar
1/2 cup Margarine or Butter (I used Butter)
1 cup Water
4 Eggs
Pre-heat oven to 400 degrees.
Mix together flour, cocoa, and sugar. Set aside.
Bring butter and water to a rolling boil. Add flour mixture and stir continuously over low heat until a ball is formed. It will take about a minute.
Remove pan from heat. The original directions didn’t suggest this, but I moved the mixture from the hot pan to the mixing bowl I had the flour in. Using electric mixture, add the eggs 1 at a time. Make sure mixer is going before adding each egg so it doesn’t start to cook the egg. Continue beating until the dough is smooth.
Drop dough by 1/4 cupfuls onto cookie sheet. I have used my handy ice cream scoop for this or a 1/4 cup measuring cup. Spray with non-stick spray first and the dough will slide right out. I also used a piece of parchment paper to cover my cookie sheet and gave it a light spray of non-stick spray. I had 9 puffs.
Bake for 35-45 minutes until they puff and the tops get a little dark. Remove from cookie sheet and let cool on a rack. (I cooked mine for 38 minutes, I think they should have stayed in the oven just a little bit longer.)
Meanwhile…
Strawberries…
Slice a pint or so of fresh strawberries and sprinkle them with a little sugar. Adjust the amount of sugar depending on personal taste and how sweet the berries are. Set aside until needed.
How to make the cream filling
1 cup Greek Yogurt
1 cup Milk
1 package Vanilla Instant Pudding Mix
Mix ingredients together Greek yogurt, milk, and pudding mix for a few minutes. The pudding will thicken up a bit. Put in refrigerator until ready to use.
How to assemble to cream puffs
Cut the puffs in half. Remove the soft dough from the center of the puff, I used a spoon to do this. Fill the bottom half of the puff with cream and strawberries, put on the top of the puff and sprinkle it with powdered sugar. Serve.
Chocolate Puffs with Fresh Strawberries
Ingredients
- 3/4 cup plus 2 tablespoons All-Purpose Flour
- 2 tablespoons Cocoa Powder
- 1 tablespoon Sugar
- 1/2 cup Margarine or Butter I used Butter
- 1 cup Water
- 4 Eggs
- 1 or more Pints of Fresh Strawberries sliced
- 1 cup Greek Yogurt
- 1 cup Milk
- 1 package Vanilla Instant Pudding Mix
Instructions
- Pre-heat oven to 400 degrees.
- Mix together flour, cocoa, and sugar. Set aside.
- Bring butter and water to a rolling boil. Add flour mixture and stir continuously over low heat until a ball is formed. It will take about a minute.
- Remove pan from heat. The original directions didn’t suggest this, but I moved the mixture from the hot pan to the mixing bowl I had the flour in. Using electric mixture, add the eggs 1 at a time. Make sure mixer is going before adding each egg so it doesn’t start to cook the egg. Continue beating until the dough is smooth.
- Drop dough by 1/4 cupfuls onto cookie sheet. I have used my handy ice cream scoop for this or a 1/4 cup measuring cup. Spray with non-stick spray first and the dough will slide right out. I also used a piece of parchment paper to cover my cookie sheet, and gave it a light spray of non-stick spray. I had 9 puffs.
- Bake for 35-45 minutes until they puff and the tops get a little dark. Remove from cookie sheet and let cool on a rack. (I cooked mine for 38 minutes, I think they should have stayed in the oven just a little bit longer.)
- Slice a pint or so of fresh strawberries and sprinkle them with a little sugar. Adjust the amount of sugar depending on personal taste and how sweet the berries are. Set aside until needed.
- Mix ingredients together Greek yogurt, milk, and pudding mix for a few minutes. The pudding will thicken up a bit. Put in refrigerator until ready to use.
Looks delicious
🙂