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ADD eggs, one at a time, and stir well after each addition. After adding the last egg, the dough should be shiny and elastic.
SPOON mixture into pastry bag fitted with a large plain tip. Pipe eight 3-inch mounds, 6 on each cookie sheet, about 3 inches apart on parchment-lined cookie sheets.
BAKE 40 to 45 minutes, rotating the pans halfway through. Turn oven off and continue to let cream puffs dry for an additional 10 to 15 minutes.
TO SERVE, cut the cream puffs horizontally in half and fill.
FOR FILLING: Dissolve cornstarch in 1/4 cup milk, set aside. Whisk sugar and egg yolks until they are a light yellow. Whisk in cornstarch mixture.
BRING remaining milk to a boil. Remove from heat and gradually whisk hot milk into egg yolk mixture.
RETURN this mixture to saucepan, bring to a boil, stirring constantly, and cook until it thickens (about one minute).
ADD 3 MUSKETEERS® Brand Mint Minis and stir until candy melts and mixture is smooth.
COOL to room temperature. Stir chocolate filling until smooth and fold in whipped topping.
PREPARE SAUCE: Bring milk to a boil. Remove from heat and add 3 MUSKETEERS® Brand Mint Minis.
COVER and let stand for 5 minutes. Stir smooth before serving.
MARS BRIGHT IDEAS TIP: These irresistible treats need no special occasion. Sauce can be made 2 days in advance. Refrigerate until ready to serve, then warm in microwave for 20 seconds. Spoon sauce over cream puffs or serve over ice cream. Assemble cream puffs: Cut cream puffs in half and spoon the filling into the bottom half, placing the top half over the filling. Serve with the warm chocolate sauce and a dollop of whipped cream.
Number of Servings: 12 cream puffs
Nutrition Information:
(Per Serving)
Calories per serving 257
Total Fat 14 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 137 mg
Sodium 149 mg
Carbohydrates 27 g
Dietary Fiber 1 g
Sugars 16 g
Protein 6 g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 0%DV
Recipe and Photo courtesy of Mars Bright Ideas
Mint Chocolate Cream Puffs
|
Reynolds® Parchment Paper |
FOR CREAM PUFFS: |
|
1 cup water |
|
8 tablespoons butter |
|
Pinch of salt |
1 cup all-purpose flour |
|
4 large eggs |
|
1 pastry bag |
|
Plain pastry tip |
FOR FILLING: |
|
2 tablespoons cornstarch |
|
1 cup lowfat milk |
|
1/4 cup sugar |
|
2 large egg yolks |
|
1 cup chopped 3 MUSKETEERS® Brand Mint Minis |
|
2 cups whipped topping, plus more for garnish |
FOR SAUCE: |
|
1/4 cup lowfat milk |
|
1/2 cup chopped 3 MUSKETEERS® Brand Mint Minis |
FOR CREAM PUFFS: Preheat oven to 400°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
BRING water, butter and salt to a boil in a medium saucepan over medium heat. Cook until the butter is melted. Remove from heat and add the flour all at once, stirring until it forms a ball and comes away from the sides of the pan.ADD eggs, one at a time, and stir well after each addition. After adding the last egg, the dough should be shiny and elastic.
SPOON mixture into pastry bag fitted with a large plain tip. Pipe eight 3-inch mounds, 6 on each cookie sheet, about 3 inches apart on parchment-lined cookie sheets.
BAKE 40 to 45 minutes, rotating the pans halfway through. Turn oven off and continue to let cream puffs dry for an additional 10 to 15 minutes.
TO SERVE, cut the cream puffs horizontally in half and fill.
FOR FILLING: Dissolve cornstarch in 1/4 cup milk, set aside. Whisk sugar and egg yolks until they are a light yellow. Whisk in cornstarch mixture.
BRING remaining milk to a boil. Remove from heat and gradually whisk hot milk into egg yolk mixture.
RETURN this mixture to saucepan, bring to a boil, stirring constantly, and cook until it thickens (about one minute).
ADD 3 MUSKETEERS® Brand Mint Minis and stir until candy melts and mixture is smooth.
COOL to room temperature. Stir chocolate filling until smooth and fold in whipped topping.
PREPARE SAUCE: Bring milk to a boil. Remove from heat and add 3 MUSKETEERS® Brand Mint Minis.
COVER and let stand for 5 minutes. Stir smooth before serving.
MARS BRIGHT IDEAS TIP: These irresistible treats need no special occasion. Sauce can be made 2 days in advance. Refrigerate until ready to serve, then warm in microwave for 20 seconds. Spoon sauce over cream puffs or serve over ice cream. Assemble cream puffs: Cut cream puffs in half and spoon the filling into the bottom half, placing the top half over the filling. Serve with the warm chocolate sauce and a dollop of whipped cream.
Number of Servings: 12 cream puffs
Nutrition Information:
(Per Serving)
Calories per serving 257
Total Fat 14 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 137 mg
Sodium 149 mg
Carbohydrates 27 g
Dietary Fiber 1 g
Sugars 16 g
Protein 6 g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 0%DV
Recipe and Photo courtesy of Mars Bright Ideas