Name: Mini Chocolate and Haskap Berry Cream Puffs
Prep time: 1 h 15 min
Cook time: 55 min
Total time: 2 h 10 min
Yield: 2 dozen
Ingredients: 3 oz (85 g) 55% to 65% dark chocolate, chopped; 1 cup (250 ml) 35% whipping cream; 1/2 tsp gelatin; 1 tbsp (15 ml) cold water; 1 cup (150 g) frozen haskap berries (see note); 1/3 cup (70 g) sugar; 3 tbsp unsalted butter, softened; 3 tbsp sugar; 3 tbsp unbleached all-purpose flour; 1 tbsp cocoa powder; 1/4 tsp fleur de sel or salt; 1/4 cup (60 ml) milk; 1/4 cup (60 ml) water; 3 tbsp unsalted butter; 1 tsp sugar; 1/4 tsp salt; 1/2 cup (75 g) unbleached all-purpose flour; 2 eggs; 2 tbsp roasted blanched (peeled) hazelnuts, chopped (optional)

Note from Ricardo

You can vary the flavour of the jam by using the same quantity of another type of berry, such as blueberries or cranberries.

The raw choux pastry freezes well once shaped into puffs and topped with the craquelin. When ready to bake, simply add 8 to 10 minutes to the cooking time.

For a more refined look, you can cut the rounded tops of the puffs with a 1 ½-inch (4 cm) round cookie cutter instead of a knife.

To make these mini cream puffs in advance, you can prepare the whipped cream and jam, and bake the puffs the night before. You simply need to assemble the cream puffs the following day.

Mini Chocolate and Haskap Berry Cream Puffs

Categories

Ingredients

Whipped Cream

Jam

Craquelin Topping

Choux Pastry

Toppings

Preparation

Whipped Cream

Jam

Craquelin Topping

Choux Pastry

Assembly

Note from Ricardo

Personal Note