Cheery Cherry Cream Puffs with a 1 Ganache Drizzle A1
Indulge in the elegance of homemade pastry with these Cheery Cherry Cream Puffs, crowned with a luscious ganache drizzle. This recipe combines airy, golden choux pastry with a dreamy cherry-infused cream filling made from whipped heavy cream and cherry preserves, bursting with vibrant flavor. A silky dark chocolate ganache drizzle adds a decadent finishing touch, making these cream puffs the perfect dessert for any occasion. With a crisp exterior, velvety filling, and glossy chocolate topping, these treats are as stunning as they are delicious. Whether served fresh with gooey ganache or lightly chilled, these show-stopping puffs are sure to delight every palate. Perfect for entertaining or a special family treat, this recipe is an irresistible combination of sophisticated technique and approachable preparation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 ml Water
- 60 g Unsalted butter
- 10 g Granulated sugar
- 1 pinch Salt
- 75 g All-purpose flour
- 2 pieces Large eggs
- 240 ml Heavy cream (for cherry filling)
- 60 g Cherry preserves
- 1 tsp Vanilla extract
- 100 g Dark chocolate (for ganache)
- 60 ml Heavy cream (for ganache)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, bring 120ml of water, 60g of unsalted butter, 10g of sugar, and a pinch of salt to a boil over medium heat.
Remove the saucepan from the heat and quickly stir in 75g of all-purpose flour until it forms a smooth dough.
Return the saucepan to low heat and cook, stirring constantly, for about 2 minutes to dry the dough. It should pull away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool slightly for 5 minutes.
Beat in 2 large eggs, one at a time, until fully incorporated. The dough should be smooth and glossy.
Spoon or pipe the dough onto the prepared baking sheet in 8 small mounds, spacing them about 2 inches apart.
Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 10-15 minutes until the puffs are golden and crisp.
Remove the cream puffs from the oven and let them cool completely on a wire rack.
For the cherry filling, whip 240ml of heavy cream with 60g of cherry preserves and 1 tsp of vanilla extract until stiff peaks form. Transfer the mixture to a piping bag.
Cut each cooled cream puff in half and pipe the cherry cream filling generously into the bottom halves. Replace the tops.
For the ganache drizzle, heat 60ml of heavy cream in a small saucepan until it begins to simmer (do not boil).
Pour the hot cream over 100g of chopped dark chocolate in a bowl and let it sit for 2 minutes. Stir until smooth and glossy.
Drizzle the ganache over the filled cream puffs using a spoon or piping bag.
Refrigerate the cream puffs for 15 minutes to allow the ganache to set or serve immediately for a gooier presentation.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 105.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
