Chocolate Pastry Puffs
By Afton CyrusPublished on January 4, 2023
Time
50 minutes
Yield
Makes 6 pastries
WHAT KIDS ARE SAYING:
“It made me feel like a professional baker.”—Kendall, recipe tester, age 10
Ingredients
Before You Begin
You can thaw frozen puff pastry by keeping it in the refrigerator overnight or leaving it out on the counter for about 30 minutes. We developed this recipe with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, which break apart into 2-inch squares, but you can use whatever bittersweet or semisweet chocolate bars you like.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper.
- Lightly sprinkle clean counter with flour. Unfold puff pastry onto floured counter. Use rolling pin to gently roll puff pastry into 10½-inch square.
- Cut, fill, and shape pastries following photos, “Step-By-Step: How to Shape Pastry Puffs,” below.
- Transfer shaped pastries to parchment-lined baking sheet, leaving space between pastries. Use pastry brush to paint tops of pastries evenly with beaten egg.
- Place baking sheet in oven and bake until pastries are puffed and deep golden brown, about 20 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let pastries cool on baking sheet for 10 minutes.
- Set fine-mesh strainer over small bowl. Add confectioners’ sugar to strainer. Use fine-mesh strainer to dust confectioners’ sugar evenly over pastries, gently tapping side of strainer to release sugar. Serve warm.
Time
50 minutesYield
Makes 6 pastriesWHAT KIDS ARE SAYING:
“It made me feel like a professional baker.”—Kendall, recipe tester, age 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Store-bought puff pastry is what makes these Chocolate Pastry Puffs, well, puff! Puff pastry dough is made of as many as 700 ultra thin layers of dough and fat (either butter or vegetable oil, depending on which brand of puff pastry you buy). In the oven, water in the dough (and the butter) turns to steam, which causes your pastries to expand and puff up. If your oven has a window, encourage kids to snap a photo of their pastry puffs every 5 minutes during their 20-minute bake so they can see that puffing in action! They might even be able to see a little bit of steam escaping . . .
Want more? Read the whole storyBefore You Begin
You can thaw frozen puff pastry by keeping it in the refrigerator overnight or leaving it out on the counter for about 30 minutes. We developed this recipe with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, which break apart into 2-inch squares, but you can use whatever bittersweet or semisweet chocolate bars you like.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper.
- Lightly sprinkle clean counter with flour. Unfold puff pastry onto floured counter. Use rolling pin to gently roll puff pastry into 10½-inch square.
- Cut, fill, and shape pastries following photos, “Step-By-Step: How to Shape Pastry Puffs,” below.
- Transfer shaped pastries to parchment-lined baking sheet, leaving space between pastries. Use pastry brush to paint tops of pastries evenly with beaten egg.
- Place baking sheet in oven and bake until pastries are puffed and deep golden brown, about 20 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let pastries cool on baking sheet for 10 minutes.
- Set fine-mesh strainer over small bowl. Add confectioners’ sugar to strainer. Use fine-mesh strainer to dust confectioners’ sugar evenly over pastries, gently tapping side of strainer to release sugar. Serve warm.
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