Tag Archives: french dessert

Chocolate Croissant Cookies

Chocolate Croissant Cookies
These easy to make, bite size cookies are perfect to serve to guests or just eat them yourself.  They serve about 20 and you will need:

1 cup whole wheat pastry flour
1/8 teaspoon salt
8 tablespoons vegan buttery sticks OR unsalted butter, softened
4 ounces cream cheese, softened (I used a reduced fat cream cheese)
2 tablespoons organic  sugar OR all natural sugar substitute that measures cup for cup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional but I highly recommend using it.
2 Ghirardelli baking bars either semi-sweet or bittersweet.


Cut each square in half
1 large egg, lightly beaten
3 tablespoons  organic sugar

Cocoa Puffs

Are you crazy for Cocoa Puffs?

This is the first thing that comes to mind when someone mentions cocoa puffs.  But unlike the crunchy cereal, cocoa puffs are soft doughy chocolate cream puffs.  To make these, I needed three recipes.  A Pate Choux, Chocolate custard, and whipped cream.

Chocolate Custard

This can be made in advance.

2 packets Dream Whip Frosting
2 small boxes instant chocolate pudding
2 3/4 C COLD milk

Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.

Pate Choux

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
1/4 cup cocoa powder
4 large eggs, plus 1 large egg white

In a bowl, sift together flour and cocoa powder.  Preheat oven to 375.  Line two large baking sheets with parchment paper.
Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in the cocoa powder/flour mixture. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Transfer Pate Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising.
Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
Whipped Cream (also known as Chantilly Cream)
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
To make the cream puffs:
With a sharp or serrated knife, cut tops off of puffs. Using a pastry bag fitted with a round tip, pipe a mound of chocolate custard on top of puff.  Then dollop or pipe whipped cream on top and replace tops.
You can dust the tops with powdered sugar or drizzle chocolate ganache but I prefer them just the way they are.