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Commercial RecipeChocolate Mini Cream Puffs

Commercial Chocolate Mini Cream Puffs

Details

Time
0 minutes
Yields
8 dozen cream puffs

Crispy pastry exterior and a creamy chocolate filling make for an absolutely puff-tastic dessert! This recipe for Chocolate Mini Cream Puffs features a trio of HERSHEY'S Chocolate Syrup, HERSHEY'S Cocoa and HERSHEY'S Semi-Sweet Chocolate Chips all wrapped up in the perfect puff. Serve as a chocolaty and refreshing after-dinner treat.

Ingredients & Directions

Ingredients

  • CHOCOLATE CREAM FILLING
  • 1⁄4 oz.
    unflavored gelatin
  • 2 fl. oz.
    cold water
  • 1 qt. (32 fl. oz.)
    cold heavy cream
  • 8 fl. oz.
    HERSHEY'S Chocolate Syrup, Jug (Item# 30570)
  • CREAM PUFFS
  • 16 fl. oz.
    water
  • 8 oz.
    unsalted butter
  • 1⁄2 tsp.
    salt
  • 2 Tbsp.
    sugar
  • 11-1⁄4 oz.
    all-purpose flour
  • 1-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 14 oz. (8 large)
    eggs
  • CHOCOLATE GLAZE
  • 12 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
  • 1 oz.
    shortening (do not use butter, margarine, spread or oil)
READY TO MAKE THIS?

Directions

1

Prepare CHOCOLATE CREAM FILLING: Sprinkle gelatin over cold water in small microwave-safe bowl; let stand 1 minute to soften. Microwave at HIGH (100%) 10 seconds; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Set aside. Mix heavy cream in 5 qt. bowl of mixer fitted with whisk attachment, mixing until stiff peaks. Add HERSHEY'S Chocolate Syrup, mixing until incorporated. Gradually pour in gelatin mixture, mixing until well blended. Refrigerate approximately 2 hours.

2

Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

3

Prepare CREAM PUFFS: Combine water, butter, salt and sugar in large heavy-bottomed saucepan; cook to rolling boil, stirring until butter melts. Add flour and HERSHEY'S Cocoa all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat.

4

Place dough in 20 qt. bowl of mixer fitted with paddle attachment, mix on low speed until dough is cooled. Increase mixer speed to medium. Gradually add eggs, one at a time, mixing well after each addition until smooth. Using #70 scoop, drop dough (1/2 oz.), 3 inches apart on prepared sheet pans.

5

Bake 12 minutes. Without opening oven, reduce heat to 300°F (standard oven: 350°F); continue baking 22 minutes. Turn off oven. Let stand in oven, with door ajar, 1 hour. Remove from oven; cool completely.

6

Pierce small hole in bottom of each cream puff. Pipe filling into cream puffs using a pastry bag fitted with a 1/4-inch tip.

7

Prepare CHOCOLATE GLAZE: Place HERSHEY'S Semi-Sweet Chocolate Chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.

8

Dip top of each cream puff in CHOCOLATE GLAZE. Allow chocolate to set at room temperature or refrigerate until set. Refrigerate until serving time.

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