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Harvey House Chocolate Puffs

From

December/January 2012

Harvey House Chocolate Puffs

Fred Harvey started the first chain of “fast food” restaurants in the United States along the rail lines of the Southwest. The original recipe (from The Harvey House Cookbook) was baked in a shallow muffin tin and had no chocolate flavor. A blob of strawberry jam and a dollop of whipped cream were sandwiched in the middle of this otherwise dull, dry pastry. To start, we wanted a pâte à choux pastry shell with solid chocolate flavor, which we achieved by adding cocoa powder to the dough. To fortify the flavor and texture of the filling, we made a quick strawberry jam and then married it with fresh whipped cream. Finally, we topped the puffs with a glaze to reinforce the chocolate flavor.

Serves 8

An accurate oven temperature is essential for puffs to puff. We recommend that you keep an oven thermometer in your oven (we like the Cooper-Atkins model). To prevent lumps in the whipped cream filling, be sure to sift the confectioners’ sugar. The assembled puffs will hold in the refrigerator for up to 1 hour.

Ingredients

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