Emily Wyckoff

Chocolate Tea Puffs

Last summer while we were on vacation in New England my husband and I were strolling through an antiquing section of this tiny town and I came across a basket of ancient paperback cookbooks for 25 cents each. They are hilarious and I have made quite a few recipes from my favorite –  “learn to bake….you’ll love it!”

The pamphlet was published in 1947 by General Foods and must have been a gift with purchase with Swans Down cake flour (“The first cake flour!”) and Baker’s unsweetened chocolate (“PURE” chocolate) – the pamphlet has lots of exclamation points and copy extolling the virtues of these two products. There are recipes for many oldies-but-goodies that you really don’t see much anymore – Soft Molasses Hermits, Party Butter Cookies, Favorite Icebox Cookies, Butterscotch Nut Rolls, and a new one to me – Quick Sally Lunn – just to name a few. I will defnitely post the results of some of these recipes in the future. No bells and whistles here – just basic ingredients and a little technique.

I have made these Chocolate Tea Puffs multiple times and they are easy but impressive. They are really profiteroles with a chocolate whipped cream filling and I added a chocolate ganache topping. As an alternative, you could defintiely use the shells to fill with ice cream and top with the ganache or hot fudge for a special dessert.

Chocolate Tea Puffs (adapted from “learn to bake…You’ll love it!”)

(click here for printable recipe)

Ingredients:

For the tea puffs:

1 cup sifted flour

1/2 cup shortening (I used Crisco)

1 cup boiling water

4 eggs

pinch of salt

For the cocoa whipped cream:

2 tablespoons unsweetened cocoa

2 tablespoons sugar

pinch of salt

1 cup heavy cream

For the chocolate ganache topping:

8 ounces chocolate chips

3/4 cup heavy cream

2 tablespoons light corn syrup

Directions:

Preheat oven to 450 degrees F.

Make the tea puffs: Combine water and shortening in a sauce pan over medium low heat and bring mixture to a boil. Sift flour into boiling mixture. Cook and stir constantly until mixture leave sides of pan in one smooth compact mass. Remove from heat.

Add eggs, one at a time, beating very thoroughly after each addition. Add salt. Beat steadily with a wooden spoon until mixture looks satiny and breaks off when spoon is raised.

Drop from teaspoon on a parchment-lined cookie sheet and bake for 15 minutes, then decrease heat to 350 degrees F and bake for 10 minutes longer. Let cool.

Make the cocoa whipped cream: Mix together cocoa, sugar and salt. Add cream gradually, stirring to keep mixture smooth. Chill 1 hour, then whip with an electric beater until stiff.

Make the chocolate ganache topping: Place chocolate chips in a large heatproof bowl. Bring cream and corn syrup just to a boil in a saucepan, stirring to combine. Pour over chocolate and let stand 10 minutes. Whisk until smooth and shiny. Use immediately.

To fill the puffs, with a sharp knife, make a slit in one side of each puff and fill with cocoa whipped cream (less is more).  Top with a dollop of the ganache (you will have leftover ganache – not a bad thing). Serve immediately or store in fridge.

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophes at bay. Follow her on Twitter at @PlanBMom.


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