Pot de Crème-Filled Cream Puffs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/3 cups water |
1 (11-ounce) package piecrust mix |
4 large eggs |
chocolate mint filling |
Directions:
1. Bring 1 1/3 cups water to a boil in a medium saucepan; add piecrust mix, and cook, stirring constantly, until mixture leaves sides of pan. Cook, stirring constantly, 1 additional minute. Remove from heat. Add eggs.
2. Beat dough at medium speed with an electric mixer for 2 minutes. Drop by teaspoonfuls onto ungreased baking sheets.
3. Bake at 425° for 20 minutes or until lightly browned and puffed; transfer to wire racks to cool. Make a horizontal slit about 1/3 of the way down from top of puff, cutting to, but not through, opposite side.
4. Spoon Chocolate Mint Filling into a decorating bag fitted with a star tip; pipe filling into each cream puff.
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