Easter Cream Puffs

A pretty platter filled with pastel cream-filled puffs makes for a nice dessert on Easter. 


1 cup water
1/2 cup (1 stick) butter
1 cup flour
4 large eggs
1 ½ cups heavy cream
Food dye
1 cup semi-sweet chocolate chips

      The Recipe

Preheat oven to 400 degrees. In medium saucepan, combine water and butter and bring to a boil. Remove from heat and stir in flour mixture all at once. Return to stove and cook over low heat, stirring, until mixture leaves side of pan, about 1 minute. Beat in eggs one at a time until dough is shiny. Drop by teaspoonfuls onto ungreased baking sheet and bake 20 minutes. Let cool.
Cut tops off puffs, pinch out excess dough with fingers and fill with colored whipped cream. (I whip 1/2 cup cream in each of 3 different bowls, sweetening with sugar of course, and then with a few drops of food coloring. Dye one light blue, one pink, one green, for example).
Melt 1 cup semi-sweet chocolate chips in double boiler and brush tops with chocolate. Store in refrigerator, uncovered, and serve same day. Makes 36 miniature puffs.



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