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Foolproof puffs: Easy steps for making classic popovers and cream puffs - Food Entertaining - Recipe

Sunset, Feb, 2002 by Linda Lau Anusasananan

MAKES: 10 hearts

1. On two lightly buttered 12- by 15-inch baking sheets, using a narrow spatula, shape 1/4-cup portions of Cream Puff Dough (recipe on page 110) into hearts 3 inches across widest dimension and 3 inches long in the center. Make the V in the top of the hearts deep, since they lose definition as they bake (see notes).

2. Bake and cool as directed for Classic Cream Puffs (recipe precedes), step 2.

3. Slice hearts in half horizontally Set each base on a dessert plate and fill with Chocolate-Orange Cream (recipe follows).

4. Rinse and drain 2 cups fresh raspberries; pat dry. Distribute berries evenly over filling (save a few for garnish if desired). Set heart tops over berries. Garnish with semisweet chocolate curls and sift powdered sugar or unsweetened cocoa lightly over the top.

Per heart: 487 cal., 65% (315 cal.) from fat; 7.7 g protein; 35 g fat (21 g sat.); 38 g carbo (2 g fiber); 235 mg sodium; 182 mg chol.

Chocolate-Orange Cream

PREP TIME: About 20 minutes

NOTES: You can make this filling up to 2 hours ahead; cover and chill.

MAKES: About 1 quart

1. In a bowl, with an electric mixer on high speed, beat 1 package (8 oz.) neufchatel (light cream) cheese (at room temperature), 1 teaspoon grated orange peel, and 1 teaspoon vanilla until smooth. Add 2 cups whipping cream and beat on low speed until blended, then on high speed just until mixture resembles stiffly beaten whipped cream (do not overbeat).

2. Sift 1 1/4 cups powdered sugar and fold into cream mixture. Fold in 1/2 cup finely chopped semisweet chocolate until evenly distributed.

Per 1/2 cup: 373 cal., 68% (252 cal.) from fat; 4.5 g protein; 28 g fat (18 g sat.); 28 g carbo (0.6 g fiber); 135 mg sodium; 88 mg chol.

Asiago-Pepper Puff Ring

PREP AND COOK TIME: About 1 hour

NOTES: Serve as a hot bread with soups and salads. You can make the puff ring up to 1 day ahead; cool on a rack and store airtight at room temperature. To recrisp, place on a baking sheet and bake in a 400[degrees] oven until crisp, 5 to 8 minutes.

MAKES: 8 servings

1. Follow recipe for Cream Puff Dough (page 110), but in step 1, add 1/2 teaspoon pepper to water and reduce butter to 6 tablespoons. In step 2, after beating in last egg, stir in 3/4 cup (3 oz.) shredded asiago cheese.

2. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 cup each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 cup shredded asiago.

3. Bake in a 375[degrees] regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.

Per serving: 221 cal., 61% (135 cal.) from fat; 7.9 g protein; 15 g fat (8.7 g sat.); 12 g carbo (0.5 g fiber); 246 mg sodium; 138 mg chol.