Christmas Cream Puffs {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
ball {ABOUT 1 MINUTE}

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: comfy in the kitchen,

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