CREME PUFFS

Yield:  20-25 mini puffs

Pate a Choux Dough (see recipe)

 Chefs Line       Chocolate Crème                                1#

Monarch        Confectioners Sugar                             ½ c

To make the dough, follow the recipe.

Have the chocolate crème in a pastry bag with a metal tip.  Poke one hole in the bottom of the puff and fill with crème.  Dust with powdered sugar.

Keep covered in the cooler

Pate a Choux Dough:

Glenview Farms      unsalted butte                                     6 T

Hilltop Hearth         flour                                            1 c  

Water                                                                                     ¾ c

Glenview Farms       Eggs                                           4 each

To make the dough:

·        In a medium saucepot over medium heat, combine the water and the butter.  Bring to a rolling boil.  Remove from heat and add the flour all at once.  Stir with a wooden spoon to incorporate the flour.  Return the pot to the heat and cook for 1 minute, stirring constantly.  The mixture should form a ball.

·        Transfer mix to a mixing bowl with a paddle attachment and mix for 1-2 minutes.  Add the eggs one at a time, allowing for each egg to be incorporated thoroughly before adding the next.  Beat until dough is thick and ribbony.

·        Using a pastry bag, pipe 1” mounds onto a lined baking sheet 2” apart. Bake at 400 degrees for 10-12 minutes until they are golden brown.  Turn the oven down to 350 and bake for another 10 minutes. Allow to cool completely before filling.