Cream Puffs
½ C butter or margarine
1 C flour
4 eggs
In pan combine butter, 1 C water and 1/8 tsp salt. Boil. Add flour at once stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat and cool 10 minutes. Add eggs one at a time beating with spoon after each addition till smooth. Drop batter by heaping tablespoons 3 inches apart on greased baking sheet. (for parties I like to make mini ones) Bake at 400 for 30-35 minutes or till golden. Cool on wire rack. Split puffs, remove any soft dough and fill. Place tops over filling.
PB Filling:
4 oz cream cheese
1 C powdered sugar
½ C peanut butter
1 (8 oz) carton Cool Whip, thawed
Whip cheese till fluffy and soft. Beat in sugar and peanut butter. Fold in Cool Whip.
After filling cream puffs melt (I microwave) semi-sweet choc chips and a bit of shortening in a ziploc bag. Drizzle over top.
1 comment:
This recipe looks DELICIOUS. The only question I have is with splitting the puffs, do you cut them with a knife of is there a specific way to do it?
Thanks so much for posting this :)
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