Cheery Cherry Cream Puffs With A.1. Ganache Drizzle #A1
photo by Ronna F
- Ready In:
- 38mins
- Ingredients:
- 9
- Yields:
-
6 portions
- Serves:
- 6
ingredients
- 283.49 g package frozen puff pastry shells
- 354.88 ml heavy cream, divided
- 59.14 ml A.1. Original Sauce
- 473.18 ml dark chocolate chips
- 29.58 ml maraschino cherry juice
- 4.92 ml vanilla extract
- 14.79 ml granulated sugar
- 118.29 ml maraschino cherry, quartered
- 118.29 ml walnuts, chopped
directions
- Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
- Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
- To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
- To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!
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