Chocolate and Vanilla Puffs


Chocolate and Vanilla Puffs

  • Servings: ± 20 small puffs
  • Difficulty: Easy
  • Print

Chocolate and vanilla puffs


  • 1 packet ready-made puff pastry
  • 250ml cream
  • 1 – 2T castor sugar
  • 1 vanilla pod or 1t vanilla essence (optional)
  • 1½c icing sugar
  • 2 – 3T cocoa powder
  • ½T butter
  • 1T hot, strong brewed coffee or 1-2t instant coffee dissolved in 1T boiling water (optional)
  • Extra boiling water


Preheat the oven to the temperature specified on the puff pastry packaging. Prepare a flat baking sheet by cutting a piece of baking paper (not greaseproof paper) to fit it. You can also grease the tray and use it straight up if you don’t have baking paper – it’s just a bit more messy.

Sprinkle some flour onto a board or your clean countertop and carefully unroll the puff pastry onto it. No need for any more rolling – just cut the pastry into squares. Mine were about 5cm by 5cm, but they could be any size and shape you want. Carefully transfer the squares onto the baking sheet, trying not to stretch them as you do so.

Bake for however long the pack says, keeping an eye on them. They’re done when they’re nicely puffed and only just starting to brown on the top (the bottom will probably be a bit darker brown). Remove from the oven and let them cool.

When they’re completely cool, cut each one through the middle to create a top and a bottom. If there’s any uncooked-looking pastry in the middle, you can remove it at this point.

If you’re making real coffee for the icing, now’s a good time to do it so it can brew a while.

Pour the cream into a bowl, and add the castor sugar, starting with 1T since you can always add more. If you’re adding chocolate on top, you don’t need the cream to be too sweet.

If you’re using a vanilla pod, slit it lengthways (sometimes it helps to cut it in half first), and using the flat of a knife, scrape out the seeds and add them to the cream. If you’re using vanilla essence instead, just put it straight in.

Beat the cream just until it holds its shape – you should be able to lift the beater out and clearly see where it was. Don’t go too far though, or you’ll end up with butter.

Using a spoon (or if you want to get fancy, a piping bag, although personally I don’t think it’s worth it in this case), put some cream on the bottoms of the pastry cases only. Then put the lids on top and arrange the puffs on a platter.

If you like, you can just serve them like this, perhaps with some icing sugar sieved over. If you want to go the whole hog though, start making the icing.

Put the icing and cocoa into a bowl and mix it together. Cut the butter into small pieces and add them – butter gives the icing a bit of gloss. Pour your hot coffee over and give it all a good stir. The heat should start melting the butter. Add another couple of teaspoons (literally) at a time of boiling water and when most of the icing sugar is mixed in, give it a whirl with the electric beater to get it smooth. (Don’t try to beat before the icing sugar is mixed in or you may end up with it dusted all over your counter.)

The icing should be thick but just pourable. If it’s too thick, add another teaspoon of boiling water at a time and mix again. Be careful as it goes very quickly from too thick to too thin. If it does get too thin though, you can always add a bit more icing sugar.

When you’ve got it right, spoon it over the pastry, either in fat blobs or thin drizzles, according to taste. The icing starts setting quite quickly so work fast.

When you’re done, put the platter in the fridge, especially if it’s a hot day, to keep the cream cool and help the icing set further.

Serve as dessert or a tea-time treat with coffee.


© Alexandra Lawrence and Inspired Nourishment, 2014


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s