Cocoa Petit Pastry Puffs

Sweetened cocoa-laced whipped cream fills flaky pastry puffs to create this dreamy dessert. Puff pastry sheets make this chocolate lover's treat easy to prepare anytime.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 10 minutes
  • cool: 10 minutes
  • total: 15 minutes
  • Serves: 30

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 1/3 cup unsweetened cocoa powder

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry on a lightly floured surface. Roll the pastry into a 14 x 9-inch rectangle. Cut the pastry into 30 rounds, using a 1 3/4-inch cookie or biscuit cutter and place the pastry rounds 2 inches apart on a baking sheet. Prick the pastry rounds with a fork. Brush them with water and sprinkle with 1 1/2 teaspoons sugar.

  3. Bake the pastry rounds for 10 minutes or until they're golden brown. Remove the pastry rounds from the baking sheet and cool on a wire rack for 10 minutes.

  4. Beat the cream, cocoa powder and remaining sugar in a medium bowl with an electric mixer set on high speed until stiff peaks form. Split the pastries into 2 layers. Spread about 2 teaspoons chocolate mixture on 30 bottom layers. Top with the top layers. Sprinkle additional cocoa powder over the pastries, if desired.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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