Chocolate & Roses Cream Puffs
Preheat the oven to 400 degrees Fahrenheit
1 stick unsalted butter
1 cup water
1 cup sifted flour
3 squares unsweetened baker's chocolate
1/2 tsp salt
Melt butter and chocolate squares with water in a heavy saucepan, add salt. When the butter and chocolate are melted, add the flour all at once and stir vigorously until the dough forms a ball that doesn't stick to the sides of the saucepan. Remove the saucepan from heat and put the dough into a KitchenAid or bowl and allow to cool about 10 to 15 minutes. With a KitchenAid or handmixer on, add eggs one at a time until fully incorporated. Drop dollops of puff pastry onto a lightly buttered cookie sheet and pop into the oven for about 30-40 minutes. The puff pastry will double or even triple in size from the original dollop, so keep that in mind when sizing your dollops.
2 cups heavy whipping cream
1/4 cup powdered sugar
1/8 cup sour cream
1/4 tsp vanilla extract
1/8 tsp *rose extract
5 drops red food coloring
Whip cream until slightly foamy, add sugar, vanilla and rose extracts and food coloring and whip until the cream is thick but not so much it stands on its own.
Filling Cream Puffs
Cool the puff pastry for at least 30 minutes prior to filling -- warm puffs will cause the whipping cream to liquify. Cut the top off the pastry. If there are semi-gooey strands of dough inside, scoop or pull them out. Using a tablespoon, scoop piles of whipped cream into the puff pastry until each one is filled then put the top back on. Sprinkle the top with powdered sugar. Serve them up!
*rose extract~ 1 ml rose otto, 9 mls organic grape or grain perfumer's alcohol, 20 mls vegetable glycerin