Cream Puffs

Surprise family and friends with fancy pastries. No one will guess what a cinch they are to make!

MAKES: 12 cream puffs. PREP: 15 minutes. BAKE: at 400 degrees for 15 minutes, then at 350 degrees for 15 minutes.

  • 1 cup skim milk
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream
  • 2 teaspoons freeze-dried coffee
  • 6 tablespoons chocolate sauce
  • 1 tablespoon confectioners' sugar (for dusting)
  • 1/2 cup (1 stick) unsalted butter

  1. Heat oven to 400 degrees. In saucepan, bring milk, butter, sugar and salt to a boil over medium-high to high heat. Add flour all at once; stir until ball forms and pulls away from sides of pan; cook, stirring constantly, 1 minute. Remove from heat; transfer to a bowl. Let cool 5 minutes, stirring occasionally.
  2. Add eggs, one at a time; after each addition, beat well with wooden spoon or electric mixer set on low speed. When all eggs are added, beat well until mixture is shiny and smooth, about 1 minute. Spoon into large pastry bag without a tip. Pipe 12 puffs, about 3 inches in diameter, onto ungreased baking sheet.
  3. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake an additional 15 minutes until puffed and golden. Turn oven off; place baking sheet on a wire rack. Remove puffs from sheet; poke a small hole in the bottom of each puff. Place upside down on baking sheet; return to oven and let sit 10 minutes with door slightly ajar (this will help dry out moist inner dough). Remove to a wire rack; cool completely.
  4. In a large bowl, combine heavy cream and coffee granules. Let sit 5 minutes. Add 2 tablespoons of the chocolate sauce. Beat with an electric mixer or by hand until medium-stiff peaks form.
  5. Cut puffs in half horizontally. Remove any moist dough from centers. Spoon whipped cream into puffs, about 2 heaping tablespoons each. Replace tops of cream puffs.
    Drizzle plates with remaining chocolate sauce; place puffs on top. Dust with confectioners? sugar. Serve immediately.

Note: Cream puff shells may be baked and frozen up to 1 month. Before filling, thaw and heat at 350 degrees for 5 minutes.

PER CREAM PUFF: 231 calories; 17 g fat (10 g sat.); 5 g protein; 15 g carbohydrate; 0 g fiber; 93 mg sodium; 119 mg cholesterol.

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