CinnamonRolls
New!  Printable Recipes
IMG7242 IMG6259
gingerbred cookies
holiday copper cookie cutters
IMG3445
IMG5
gift wrap collection
candle
IMG6032
Free Shipping with Gift Cards!
ribbon collection
IMG6775
stocking
festive tissue paper
IMG6743
linens & throws
linen tea towel
IMG6401
baking packaging
IMG7134
chocolate cinnamon rolls gift
candlecolorsphoto1
candle
tour our

Friday, November 11, 2011

Chocolate Fudge Topped Petite Cream Puffs | Easy Hors D'Oeuvres


 When I was in college, I worked at a bakery called the Upper Crust.  They made the most beautiful desserts, cookies, cakes and breads - most from scratch.  One of their most popular items were these small bite-size cream puffs with chocolate fudge buttercream.  Ladies would come in a buy trays full for parties, then have a couple boxed up for the car ride home.  People were addicted!  The real secret was... the cream puffs were frozen!  That's right.  They bought them from Costco, then added their own delicious buttercream on top. 

When I started catering, these cream puffs were my secret weapon.  I could turn out 100 in 10 minutes for $15... and my clients loved them - always at the top of the request list. 





Chocolate Fudge Topped Petite Cream Puffs
the easiest sweet treat

Frozen Mini Cream Puffs
Chocolate Fudge Buttercream (store-bought or homemade - recipe below)

Thaw the cream puffs for about an hour at room temperature or a couple of hours in the refrigerator.  Put the chocolate butter cream in a plastic pastry bag.  Cut the tip off, leaving about a 1/2 inch opening.  Pipe the buttercream on the puffs.

Chocolate Fudge Buttercream Recipe

4 sticks of salted butter, soften
6 cups of powdered sugar
1 1/2 cup of chocolate chips
1/2 cup of heavy cream

Place chocolate chips in a microwave safe bowl and pour over heavy cream.  Microwave for 1 minute, then stir.  Repeat until the chocolate ganache (yes, that is ganache!) is smooth.  Be careful not to over heat.  Refrigerate for 15 minutes until cool.

In your kitchen aid fitted with a paddle attachment, whip butter and 4 cups sugar for 3 minutes until fluffy and smooth.  Pour in chocolate ganache and 2 more cups of powdered sugar.  Whip until smooth.  Add more powdered sugar, if necessary to create the thickness.

Put the buttercream in a pastry bag (or ziploc bag) and cut 1 inch opening at the bottom of the bag.  Pipe in a swirl on top of the cupcake - be very generous with frosting.




5 comments:

  1. Jenny these are Adorable. They would be at the top of my list too. Look like topped with hats. I like them stuffed with chicken salad (or turkey salad) too. I'm weak for pastry.

    ReplyDelete
  2. Asma S9:32 AM

    Can you make these ahead and keep them in the fridge before serving? Thank you!

    ReplyDelete
  3. Asma, Yes you can. Because they come frozen, I would pipe them when they were still frozen the morning of the party, then put them in the refrigerator for the day to thaw. They only keep in the refrigerator for about a day, then the whipped cream filling will make the pastry soggy.

    Jenny

    ReplyDelete
  4. Hi Jenny, I just want to thank you for this fudge receipe. The party is still on and guests finished all the puffs. Thats great isnt it?
    Happy New Year for you and the whole family!
    xxx
    Magdi

    ReplyDelete
  5. One thing that you may like to try on your Belgian waffles is oatmeal. This not only brings a wonderful flavour to your waffle, but also a nice texture that many people like.

    Chocolate waffle topping

    ReplyDelete

m38
The Everyday Occasions Store:
m15
m16
m18
m21
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
reindeer cookies
m37
IMG4146
m60
breakfast
m65
chocolate molten cakes in cupcake
IMG6817
IMG6270
IMG4235
IMG6330
IMG6952
ribbon
IMG6
CinnamonRolls m36 m11 IMG4080 everyday
Subscribe