Harvey House Chocolate Puffs
"Why this recipe works:Fred Harvey started the first chain of “fast food” restaurants in the United States along the rail lines of the Southwest. The original recipe (from The Harvey House Cookbook) was baked in a shallow muffin tin and had no chocolate flavor. A blob of strawberry jam and a dollop of whipped cream were sandwiched in the middle of this otherwise dull, dry pastry. To start, we wanted a pâte à choux pastry shell with solid chocolate flavor, which we achieved by adding cocoa powder to the dough. To fortify the flavor and texture of the filling, we made a quick strawberry jam and then married it with fresh whipped cream. Finally, we topped the puffs with a glaze to reinforce the chocolate flavor...."
INGREDIENTS
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Harvey House Chocolate Puffs
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From Cook's Country
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December/January 2012
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WHY THIS RECIPE WORKS:
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Fred Harvey started the first chain of “fast food” restaurants in the United States along the rail lines of the Southwest. The original recipe (from The Harvey House Cookbook) was baked in a shallow muffin tin and had no chocolate flavor. A blob
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Serves 8
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An accurate oven temperature is essential for puffs to puff. We recommend that you keep an oven thermometer in your oven (we like the Cooper-Atkins model). To prevent lumps in the whipped cream filling, be sure to sift the confectioners’ sugar. The
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INGREDIENTS
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Chocolate Puffs
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2 large eggs plus 1 large egg white
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1teaspoon vanilla extract
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1/2cup water
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5tablespoons unsalted butter, cut into ½-inch pieces
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2teaspoons granulated sugar
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1/4teaspoon salt
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1/2cup (2 1/2 ounces) all-purpose flour
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3tablespoons Dutch-processed cocoa
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Strawberry Filling
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8ounces frozen strawberries, thawed
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1cup heavy cream, chilled
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6tablespoons (1 1/2 ounces) confectioners' sugar, sifted
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1teaspoon vanilla extract
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1 1/2ounces cream cheese, cut into 1-inch pieces and softened
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Chocolate Glaze
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1cup (4 ounces) confectioners' sugar, sifted
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3tablespoons Dutch-processed cocoa
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2tablespoons water
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1teaspoon vanilla extract
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