Rob's brother got engaged and considering he and his fiance live about 13 hours away from the vast bulk of the family we threw them an engagement party the day before Thanksgiving. One of the dishes I made were these mini cream-puffs that I saw in my grocery stores quarterly recipe newsletter. I had considered making mini pumpkin cheesecakes but then my Mother-in-Law mentioned making a pumpkin layer cake she found so I didn't want to go overboard with the pumpkin.... plus, these just sounded so easy (albiet time consuming) and they looked so cute and yummy. I only had one but they definitely were delicious! I'll have to make these again sometime!
Black and White Mini Cream Puffs
Source: Everybody Cooks by Dierberg's (St. Louis area Grocery Store circular)
Ingredients
1 cup water
1/2 cup butter
1 cup flour
1/8 teaspoon salt
4 eggs
1 package (4 servings) instant white chocolate pudding mix
2 cups heavy whipping cream
1 teaspoon almond extract
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
Directions
- In medium saucepan bring water to a boil over medium high heat
- Add butter and cook until melted
- Add flour and dalt all at once and stir vigorously until well mixed
- Cook over medium high heat stirring constantly until mixture forms smooth dough that holds together
- Remove from hear; cool 10 minutes
- Transfer mixture to work bowl of food process and add eggs one at a time processing for 30 seconds after each addition
- Drop by heaping teaspoonsful about 2-inchesapart on parchment lines baking sheets
- Bake in 400 degree oven until golden brown, about 20-25 minutes (do not open door during baking)
- Cool puffs on wire racks
- Split each cream puff in half and remove any soft dough inside
- In med. mixing bowl, beat pudding mix, cream and almond extract at medium speed until thick and fluffy, about 2 minutes
- Chill for 15 minutes
- Mound filling into each cream puff and place caps back on top
- Melt chocolate chips in double boiler and place in freezer-weight plastic bag
- Melt white chocolate chips in double boiler and place in freezer weight plastic bag
- Drizzle over tops of cream puffs
Black and White Mini Cream Puffs
Source: Everybody Cooks by Dierberg's (St. Louis area Grocery Store circular)
Ingredients
1 cup water
1/2 cup butter
1 cup flour
1/8 teaspoon salt
4 eggs
1 package (4 servings) instant white chocolate pudding mix
2 cups heavy whipping cream
1 teaspoon almond extract
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
Directions
- In medium saucepan bring water to a boil over medium high heat
- Add butter and cook until melted
- Add flour and dalt all at once and stir vigorously until well mixed
- Cook over medium high heat stirring constantly until mixture forms smooth dough that holds together
- Remove from hear; cool 10 minutes
- Transfer mixture to work bowl of food process and add eggs one at a time processing for 30 seconds after each addition
- Drop by heaping teaspoonsful about 2-inchesapart on parchment lines baking sheets
- Bake in 400 degree oven until golden brown, about 20-25 minutes (do not open door during baking)
- Cool puffs on wire racks
- Split each cream puff in half and remove any soft dough inside
- In med. mixing bowl, beat pudding mix, cream and almond extract at medium speed until thick and fluffy, about 2 minutes
- Chill for 15 minutes
- Mound filling into each cream puff and place caps back on top
- Melt chocolate chips in double boiler and place in freezer-weight plastic bag
- Melt white chocolate chips in double boiler and place in freezer weight plastic bag
- Drizzle over tops of cream puffs
Beautiful job and such an elegant dessert to add to any holiday party!
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