Cream
Puffs
½ cup
butter (1 stick)
1 cup
water
4 eggs
1 cup
flour
¼ tsp.
salt
Bring
one cup water to boil. Add butter and
stir to melt. Add flour and salt all at
once. Stir vigorously until mixture is
smooth and forms a ball in pan. Cool
slightly (about 2 minutes) and add eggs, one at a time, stirring briskly after
each one. Using pastry bag, twirl dough into 12 puffs on lightly greased cookie
sheet. Bake 450º for 15 minutes, then
turn down to 325º and cook an additional 20-25 minutes, until golden brown.
Fill
with pudding or whipped cream and top with mocha chocolate frosting.
Chocolate
Mocha Frosting
6 tbsps.
Cocoa
6 tbsps.
HOT coffee
6 tbsps.
Butter
1 tbsp.
Baileys Irish Cream (secret ingredient because I was out of vanilla extract)
3 cups
(or so) confectioners’ sugar
Combine
cocoa and coffee, add butter and Bailey’s, beat until smooth. Add sugar gradually until of spreading consistency.
© Crackerberries 2021
