Mint Chocolate Cream Puffs Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Eggs | 2 | |
| 1 4-serving-size envelope regular low-calorie chocolate pudding mix | ||
| Peppermint extract | 1/4 Teaspoon | |
| 1 1 1/4-ounce envelope low-calorie dessert topping mix | ||
Directions
In small saucepan melt butter or margarine in the boiling water.
Add flour and salt all at once; stir vigorously, Cook and stir till mixture forms a ball that does not separate.
Remove saucepan from heat; cool 5 minutes, Add the eggs one at a time, beating till dough is very smooth and shiny after each addition.
Drop the dough by spoonfuls 3 inches apart on lightly greased baking sheet, making 8 mounds, Bake in a 450° oven for 15 minutes, Reduce heat to 325°.
Bake 10 minutes more.
Remove cream puffs from oven; cut off tops.
Remove soft centers.
Turn off oven; return the hollow cream puff tops and bottoms to oven for 20 minutes to dry.
Cool cream puffs on a wire rack before filling.
Meanwhile, in a medium saucepan prepare the chocolate pudding mix according to package directions.
Stir in the peppermint extract.
Cover surface of the chocolate pudding with waxed paper; cool the chocolate pudding to room temperature.
In small mixer bowl prepare the dessert topping mix according to package directions.
Stir the chocolate pudding; fold the whipped topping into the chocolate pudding.
Cover pudding mixture and chill in the refrigerator.
Add flour and salt all at once; stir vigorously, Cook and stir till mixture forms a ball that does not separate.
Remove saucepan from heat; cool 5 minutes, Add the eggs one at a time, beating till dough is very smooth and shiny after each addition.
Drop the dough by spoonfuls 3 inches apart on lightly greased baking sheet, making 8 mounds, Bake in a 450° oven for 15 minutes, Reduce heat to 325°.
Bake 10 minutes more.
Remove cream puffs from oven; cut off tops.
Remove soft centers.
Turn off oven; return the hollow cream puff tops and bottoms to oven for 20 minutes to dry.
Cool cream puffs on a wire rack before filling.
Meanwhile, in a medium saucepan prepare the chocolate pudding mix according to package directions.
Stir in the peppermint extract.
Cover surface of the chocolate pudding with waxed paper; cool the chocolate pudding to room temperature.
In small mixer bowl prepare the dessert topping mix according to package directions.
Stir the chocolate pudding; fold the whipped topping into the chocolate pudding.
Cover pudding mixture and chill in the refrigerator.
Chef
