Chocolate Peppermint Cream Puffs
Preparation: 15 min.
Cooking: 40 min.
Total: 55 min.
- 6 Fl Oz hot water
- 3/8 pinch salt
- 3 tsp butter
- 3/4 Cup cake flour
- 3 large eggs
- 1 1/4 Cup frozen whipped topping , thawed
- 1 tsp peppermint extract
- 1/2 Lb semisweet chocolate chips
- 4 Fl Oz milk
Preheat oven to 350 ℉.
Place water, salt and butter in a small saucepan and bring to a boil. Remove from heat and quickly add the flour. Mix immediately with a wooden spoon, set pan over medium heat and continue stirring until mixture forms a thick consistency and is no longer moist. Put mixture into a food processor and cool it down with a few turns. (The dough may break up but it will come together when the eggs are added in the next step.)
Beat the eggs with a fork until you see air bubbles. Set aside a tablespoon of egg for an egg wash.
Slowly add the beaten eggs to the food processor, processing every 5 seconds until the eggs are thoroughly mixed into the dough and texture is smooth and very fluffy.
Grease a cookie sheet or use a silpat liner. Place rounded mounds of dough (about 2 Tbsp each) 2 inches apart on the sheet. Brush egg wash on the tops. Bake in the preheated oven for 40 minutes until the dough is cooked and forms a browned puff. Let cool.
Carefully make a slice in the top of each puff; the slice should extend halfway through the center of the puff. Scoop out excess dough. Put 3 normal cups into a bowl. Add 1 normal Tbsp of peppermint extract and mix thoroughly. Spoon whipped topping into emptied puff shells. Refrigerate before serving.
Just before serving, melt chocolate and milk in a microwave-safe bowl for 30 seconds. Mix with a whisk until it reaches sauce consistency, adding a few drops more milk - if necessary. Drizzle over chilled, filled cream puffs before serving.