3 Musketeers Mint Chocolate Cream Puffs
From mystic_river1 16 years ago
- 60 minutes to make
- Serves 8
Medium difficulty by sooo creamilicious....you will love 'em. They are really worth your time.From Bright Ideas
Ingredients
- For cream puffs: shopping list
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- 1 cup water shopping list
- 8 tablespoons butter shopping list
- Pinch of salt shopping list
- 1 cup all-porpose flour shopping list
- 4 large eggs shopping list
- 2 cookie sheets shopping list
- parchment paper shopping list
- 1 pastry bag shopping list
- Plain pastry tip shopping list
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- For filling: shopping list
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- 1 bag 3 MUSKETEERS® mint Minis shopping list
- 2 tablespoons cornstarch shopping list
- 1 cup low-fat milk shopping list
- 1/3 cup sugar shopping list
- 2 large egg yolks shopping list
- 2 cups reduced fat whipped cream, plus more for garnish shopping list
- For sauce: shopping list
- 1 cup light cream shopping list
- 2 cups chopped 3 MUSKETEERS® mint Minis shopping list
How to make it
- Prepare cream puffs:
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- Bring water, butter and salt to a boil in a medium saucepan.
- 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 look shiny and elastic.
- Spoon mixture into pastry bag fitted with a large plain tip.
- Pipe eight 3-inch mounds, 4 on each cookie sheet, about 3 inches apart on parchment-lined cookie sheets.
- Bake in a preheated 400 degree oven for approximately 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.
- When ready to serve, cut the cream puffs horizontally in half and fill.
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- Prepare filling:
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- Dissolve cornstarch in ? 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 2 cups chopped 3 MUSKETEERS® Mint Minis and stir until candy melts and mixture is smooth.
- Cool to room temperature. Then stir chocolate filling until smooth and fold in whipped topping.
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- Prepare sauce:
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- Bring cream to a boil. Remove from heat and add 2 cups chopped 3 MUSKETEERS® Mint Minis.
- Cover and let stand for 5 minutes.
- Stir smooth before serving.
- Quick tip: 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, a dollop of whipped cream and a slice of 3 MUSKETEERS® Mint Minis.
The Rating
Reviewed by 3 people-
YUMMMMMMMMM THIS SOUNDS GREAT
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I love any dessert with puffs.The sauce is really new and divine.Thank so much for sharing..
ahmed1
in Cairo loved it
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