Shelly's Recipe

CHOCOLATE-CHERRY CREAM PUFFS

Category: Desserts

Pastry:
1/2 cup butter
1 cup water
1 cup flour
3 tbsp unsweetened cocoa powder
1/4 tsp salt
2 tbsp sugar
4 eggs

Filling:
1/4 of an 8 oz pkg cream cheese, softened
1/2 tsp vanilla
1/4 cup cherry syrup, such as Torani, DaVinci
1 cup heavy whipping cream, whipped with 1 tbsp sugar or Splenda

Ganache:
4 oz 70% cacao chocolate
1/2 cup whipping cream
1/3 cup cherry syrup

Cream Puffs: Preheat oven to 400. Grease a baking sheet with vegetable cooking spray and set aside.

In a medium saucepan heat the water and butter to boiling. Reduce heat; with a wooden spoon stir in flour, cocoa powder, salt, and sugar. Cook, stirring constantly until the mixture forms a ball. Remove from heat and allow to cool for 10 minutes.

With the wooden spoon beat in eggs, one at a time, until no longer glossy. Place 2 tbsp of dough onto greased baking sheet about 2 inches apart. (May need to do in two batches.) Bake for 15-20 minutes or until puffed and dry to the touch. (Pierce one of the puffs with a sharp knife and make sure it is dry on the inside. If gummy, return to oven for 1 more minute.) Remove puffs to a wire rack to cool completely.

For Filling: In a medium bowl beat the softened cream cheese until fluffy. Beat in the vanilla and cherry syrup. Fold in whipped cream. Cover with plastic wrap and allow to chill.

For Ganache: In a microwave safe bowl place the chocolate and whipping cream. On 50% power heat for 1 minute. Stir and heat for another minute. Repeat until chocolate is soft, but not completely melted. Add cherry syrup and, with a whisk, incorporate the cream and syrup into the chocolate until it is very smooth. Set aside. (May need to gently reheat when ready to use.)

To assemble: When puffs are cool, cut in half with a serrated knife. Remove any moist dough in the middle. Place on a plate and fill the bottom with 2 tbsp cherry filling. Dip the tops of the puffs into the warm ganache. Serve. Makes 14 mini puffs.