Puffs in a Cup 2 Ways

Our Cream Puffs are a small pastry ball filled with sweet whipped cream. They can be left plain, or garnished with chocolate sauce, caramel (#7894), or dusted with powdered sugar (#1151). Cream Puffs are great on their own, but sometimes we need a change of pace. These Puffs in a Cup are sure to impress your guests at any party.

Looking for more ways to dress up your Puffs?

• Similar to our Strawberry Shortcake, try this Red, White & Berry Parfait. Simply later with cream puffs, Dream Whip (#1952), strawberries (#2832), and blueberries (#2030) in any desired order. Perfect for a quick 4th of July treat!
• This Cappuccino Parfait is sure to blow your minds! Start with 2 cream puffs in the bottom of your jar, then layer with this Coffee Pastry Cream, Dream Whip (#1952), and more puffs. Repeat until your jar is full. Top with chocolate shavings. Enjoy!

Have your cake and eat it, too, with everyone’s favorite summer dessert, reimagined as a stunning parfait.

Strawberry Cream Puff Shortcake

Ingredients:

For the Strawberry Cream Puff Shortcake: (Makes 1 serving)

• 7 Delizza Belgian Mini Cream Puffs (#1350)
• 6 oz macerated strawberries (see recipe)
• 6 oz Chantilly cream (see recipe)
• 1 strawberry, whole
• Powdered sugar, optional (#1151)
• Chocolate shavings (optional)
• 1 toothpick

For the Macerated Strawberries: (Makes approximately 2 servings / 12 ounces)

• ¾ tsp lemon juice
• ½ cup powdered sugar (#1151)
• ¾ pint of Chef Ready Diced Strawberries (#2832)

For the Chantilly Cream: (Makes 6 servings / 12 ounces)

• ¾ cups heavy cream
• 3 Tbsp granulated sugar (#1632)

Instructions:

For the Strawberry Cream Puff Shortcake:

1. In a 16-ounce glass jar, layer 2 Delizza Belgian Mini Cream Puffs with 2 ounces of macerated strawberries (see below), and top with 2 ounces of Chantilly cream (see below).
2. Repeat 2 more times with top layer of Chantilly cream crowning the glass jar.
3. Then, sprinkle with chocolate shavings.
4. Place remaining Mini Cream Puff and whole strawberry on a toothpick. Sprinkle with powdered sugar and place as garnish on jar.

For the Macerated Strawberries:

1. Dice strawberries into small cubes.
2. Mix diced strawberries with powdered sugar and lemon juice, until fully coated.

For the Chantilly Cream:

1. In a stand mixer with a whisk attachment, whisk heavy cream on medium speed.
2. Then, add sugar in slowly, until medium-stiff peaks are formed.

Adapted from: https://www.delizza.us/strawberry_cream_puff_shortcake

A unique take on classic Italian tiramisu. Delizza Belgian Mini Cream Puffs are dipped in coffee ganache and layered between creamy mascarpone mousse.

Tiramichoux

Ingredients:

For the Tiramichoux: (Makes 1 serving)

• 5 Delizza Belgian Mini Cream Puffs (#1350)
• ½ ounce amaretto
• 2 oz. coffee ganache (see recipe)
• 4 oz. mascarpone mousse (see recipe)
• 2 oz. Chantilly cream (see recipe)
• 1 oz. chocolate shavings
• 1 party skewer

For the Coffee Ganache: (Makes 6 servings / 12 ounces)

• 6 Tbsp heavy cream
• 2¼ Tbsp coffee beans (#1378) or (#1379)
• 9 Tbsp milk chocolate (#1302)
• 1½ Tbsp unsalted butter

For the Mascarpone Mousse: (Makes 6 servings / 24 ounces)

• 6 Tbsp mascarpone cheese
• 3 Tbsp granulated sugar (#1632)
• 1 egg yolk
• 4 Tbsp, 1½ tsp heavy cream
• ½ tsp amaretto

For the Chantilly Cream: (Makes 6 servings / 12 ounces)

• ¾ cups heavy cream
• 3 Tbsp granulated sugar (#1632)

Instructions:

For the Tiramichoux:

1. First, drizzle Delizza Belgian Mini Cream Puffs with amaretto, then dip in chocolate ganache (see below).
2. Place 2 Delizza Belgian Mini Cream Puffs in a small glass, and layer with 2 ounces of mascarpone mousse (see below). Repeat with 2 more Belgian Mini Cream Puffs and remaining 2 ounces of mascarpone mousse.
3. Top with Chantilly cream (see below).
4. Next, place the remaining Belgian Mini Cream Puff on the party skewer, place on top of cream and garnish with chocolate shavings.

For the Coffee Ganache:

1. In a sauce pan, heat heavy cream until it is at a simmer.
2. Add coffee beans and allow to steep for 10 to 15 minutes.
3. Bring liquid to a boil, then add chocolate.
4. Remove from heat and stir until chocolate is melted.
5. Allow to cool until warm, and add butter using burr mixer to combine thoroughly.

For the Mascarpone Mousse:

1. In a stand mixer with a paddle attachment, cream the mascarpone and sugar until combined.
2. Then, add egg yolks and continue to mix until fully combined.
3. Change to whisk attachment and add in heavy cream until whipped.
4. Add amaretto until combined.

For the Chantilly Cream:

1. In a stand mixer with a whisk attachment, whisk heavy cream on medium speed.
2. Add sugar in slowly, until medium stiff peaks are formed.

Adapted from: https://www.delizza.us/tiramichoux

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