Puff Pastry: Chocolate Mini Puffs

posted by shugga 11-07-101 2:22 PM

Pepperidge Farm
Chocolate Mini Puffs

1/2 pkg. Pepperidge Farm Frozen Puff Pastry sheets (1 sheet)
3 tbsp. sugar, divided
1 cup heavy cream
1/3 cup unsweetened baking cocoa
Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Roll into 14x9" rectangle. Cut into 24 rounds, using 2" cookie cutter. Prick rounds with fork. Place 2" apart on baking sheet. Brush with water and sprinkle with 1 1/2 tsp. sugar.

Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack.

Beat cream, cocoa and remaining sugar in bowl until stiff peaks form, using electric mixer at high speed. Split pastries into 2 layers. Spread about 2 tsp. chocolate mixture on 24 bottom layers. Top with top layers and spoon 1 tsp. chocolate mixture on each. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired.

Makes 24 mini-puffs.

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