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    Chocolate Cream Puff Hearts


    Source of Recipe


    Marla

    List of Ingredients




    Chocolate Cream Puff Hearts


    Puffs:
    1 cup all purpose flour
    1 cup water
    ½ cup margarine or butter
    1 oz. (1 square) semi-sweet chocolate
    ¼ tsp salt
    4 eggs

    Filling:
    2 cups whipping cream
    2 to 3 tbsp powdered sugar
    1 cup caramel ice cream topping
    ¼ cup chopped pecans

    Recipe




    Heat oven to 375 F. Grease cookie sheets . Lightly spoon
    flour into measuring cup ; level off. In medium saucepan,
    combine water, margarine, chocolate and salt over medium
    heat until mixture comes to a boil. Reduce heat to low. Add
    flour, beating vigorously until mixture leaves sides of
    pan; remove from heat. Place mixture in large mixing bowl.

    Add eggs, one at a time, beating with electric mixer at
    medium speed for 1 minute after each addition; beat until
    smooth and glossy. DO NOT OVERBEAT. To form each puff,
    spoon about ¼ cup dough onto greased cookie sheet. Using
    table knife, form heart shape by placing knife at edge of
    dough and pulling inward ½ inch. Using knife, shape bottom
    of puff into point. Bake at 375 F. for 40 to 45 minutes or
    until puffed and browned. With sharp knife, pierce side of
    each puff to allow steam to escape. Remove from cookie
    sheets; cool on wire rack. In large bowl, beat whipping
    cream at highest speed until soft peaks form; add powdered
    sugar, beating until stiff peaks form. Fold in 1/3 cup of
    the caramel ice cream topping and pecans.

    To serve, split puffs; remove filaments of soft dough. Fill
    each puff with about 1/3 cup filling. Drizzle remaining
    caramel ice cream topping over tops of puffs.

    Makes 12 puffs

    source is Darlene

 

 

 


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