Tuesday, November 23, 2010
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,
Wait...you mean cream puffs don't come from Costco??? ;)
ReplyDeleteMiss Bunny...they do. Right along with big boxes of TOOTHPICKS AND bottles of vinegar for cleaning your window tracks before your in-laws show up!
ReplyDeleteHi! I found your blog through Pink Saturday, and it is so cute! Love it. Your cream puffs look awesome. I have some in the freezer and was wondering what to do with them. Thanks for the idea. If you like cooking, I also have a cooking blog, with some cool recipes. anyhow,I am reading some of your past posts and am really enjoying them. Angie.
ReplyDeleteI could easily eat two or three of those. They sound fabulous. I hope you have a wonderful weekend and find some time to enjoy Pink Saturday. Blessings...Mary
ReplyDelete