Monday, December 12, 2011

Christmas Cream Puffs {with peppermint ice cream!}

Christmas Cream Puffs

Heat to a rolling boil in a saucepan:

1 cup water

½ cup butter

Stir in all at once:

1 cup sifted flour {it takes 48 seconds…Caleb timed it!}

Stir vigorously over low heat until mixture leaves the pan {yep…!} and forms into a

Remove from heat.

Beat in thoroughly: ONLY 1 AT A TIME

4 eggs

*Beat mixture until smooth and velvety. Don’t give up! KEEP stirring. It takes a bit of muscle…but they are worth it.

*Drop by spoonful…about ¼ cup size…onto ungreased baking sheet. {I put mine onto a SILPAT}

*If you have a pastry bag you will waaaaant to USE it. I made 16 mini puffs.
Simply eyeball the sizes and if you have a bit of extra mixture, go back and add a “second layer” of pastry dough.

Bake at 400* for about 25 minutes or until tops are golden brown.

*Remove from oven and let sit a few minutes until they have stopped steaming.

*Using a sharp knife, cut off the tops and scoop out the doughy dough.

*Fill with scoops of SCOTT'S PEPPERMINT ICE CREAM.

EMBELLISH EMBELLISH EMBELLISH! Freeze until ready to serve!

Cream puff dough recipe straight out of GOOD OL' BETTY CROCKER!

Shared with:  Stone Gable


  1. This will be a MUST for Christmas Day!
    When we were in Russia, getting our daughter, our host made us Cream Puffs and Olevia loved, loved them. We have been saying for years that we were going to try them. Thanks for the inspiration!!

  2. These look delicious, and very pretty! I'm not sure I have enough confidence to try them ;-) Enjoy!

  3. Hmmmmm, delish and oh so pretty! You always make everything look so easy. Thanks for sharing!