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Cream Puffs

(by Andrea Santo Felcone)

(adapted from The Wonderful World of Freezer Cooking)


1 c. water

1/2 c. butter

1 t. sugar

1/2 t. salt

1 c. flour, sifted

5 eggs

1/2 t. milk


Heat water in saucepan.

Add butter and melt.

Add sugar and salt, and bring to a boil.

Reduce heat and add flour all at once.

Stir vigorously with a wooden spoon, over low heat, until mixture leaves the sides of the pan and forms a smooth ball.

Transfer to mixing bowl.

Add 4 eggs, one at a time, beating thoroughly after each addition, until thick dough is formed.

Preheat oven to 400 F.

Place rounded teaspoonfuls of batter on an ungreased baking sheet, 2 inches apart.

Beat 1 egg with milk, and brush tops of puffs.

Bake for 10 minutes.

Reduce heat to 300 F, without opening oven door, and bake for 25 minutes more.

When cool, cut a slit in one side of each puff and fill with ice cream.

Filled puffs can frozen on a flat tray or cookie sheet.

When firm, pack in freezer bags or container, and store in freezer.

When ready to serve, thaw at room temperature. Ice cream-filled puffs will take 1/2 hour.

Makes about 32.

Serve with chocolate mint sauce.


Chocolate Mint Sauce


2 boxes (7 oz. each) chocolate-covered thin mints

1/2 c. water

1/3 c. evaporated milk

Melt mints in water over medium heat.

Stir in milk.

Heat until blended.

Pour into freezer containers and freeze.

Defrost in refrigerator overnight or at room temperature for 6 hours.

Serve cold.

Makes 2 cups.

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