• Bright Ideas
• on 09/16/2008

"These irresistible treats need no special occasion."

mint chocolate cream puffs

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• Prep Time: 25 min.
• Bake Time: 55 min.
• Decoration Time: 10 min.
• Difficulty: Moderate
• Yield: Makes 12 cream puffs.

• 1 cup water
• 8 tablespoons butter
• Pinch of salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cookie sheets
• Reynolds® Parchment Paper
• 1 pastry bag
• Plain pastry tip

• 2 tablespoons cornstarch
• 1 cup lowfat milk
• ¼ cup sugar
• 2 large egg yolks
• 1 cup chopped 3 MUSKETEERS® Brand Mint Minis
• 2 cups whipped topping, plus more for garnish

• 1/4 cup lowfat milk
• ½ cup chopped 3 MUSKETEERS® Brand Mint Minis

• Prepare cream puffs:
• 1. 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.
• 2. Add eggs, one at a time, and stir well after each addition. After adding the last egg, the dough should look shiny and elastic.
• 3. Spoon mixture into pastry bag fitted with a large plain tip. Pipe eight 3-inch mounds, 6 on each cookie sheet, about 3 inches apart cookie sheets lined with Reynolds® Parchment Paper.
• 4. Bake in a preheated 400°F 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.
• 5. When ready to serve, cut the cream puffs horizontally in half and fill.
• Prepare filling:
• 1. Dissolve cornstarch in ¼ cup milk, set aside. Whisk sugar and egg yolks until they are a light yellow. Whisk in cornstarch mixture.
• 2. Bring remaining milk to a boil. Remove from heat and gradually whisk hot milk into egg yolk mixture.
• 3. Return this mixture to saucepan, bring to a boil, stirring constantly, and cook until it thickens (about one minute).
• 4. Add 3 MUSKETEERS® Brand Mint Minis and stir until candy melts and mixture is smooth.
• 5. Cool to room temperature. Stir chocolate filling until smooth and fold in whipped topping.
• Prepare sauce:
• 1. Bring milk to a boil. Remove from heat and add 3 MUSKETEERS® Brand Mint Minis.
• 2. 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 and a dollop of whipped cream.

• Calories per serving 257
• Total Fat 14 g
• Saturated Fat 9 g
• Trans Fat 0 g
• Cholesterol 137 mg
• Sodium 149 mg
• Carbohydrates 27 g
• Dietary Fiber 1 g
• Sugars 16 g
• Protein 6 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV