Toffee Cream Shells

Need a delicious dessert, fast?  Bake some puff pastry shells and top them with our heavenly toffee-studded whipped cream and some dark chocolate curls.  These look as pretty as they taste.
  • prep: 35 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 1/2 cup heavy cream
  • 1/4 cup sugar
  • 8 ounces (1 package) toffee bit
  • 1 bar (about 1.5 ounces) dark chocolate
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions

  1. Beat the cream and sugar in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in the toffee bits.

  2. Hold the chocolate bar in your hand to warm the chocolate slightly. Using a vegetable peeler, shave the bar in lengthwise strips to form curls.

  3. Spoon the toffee mixture into the pastry shells. Top with the chocolate curls and serve immediately.

Shells 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.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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