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Pastries - Chocolate Mint Puffs Post by :danphillips Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1722

Click below to download : Pastries - Chocolate Mint Puffs (Format : PDF)

Pastries - Chocolate Mint Puffs

1 cup water
1/2 cup butter
1 cup flour
6 eggs
2/3 cup sugar
4 Tbsp. cornstarch
2 cups milk
Green food color
1/2 tsp. peppermint extract
1/3 cup chocolate chips
2 Tbsp. corn oil

Preheat oven to 400° F.

Bring water to a rolling boil with butter. Add flour, all at once and stir over high heat until dough forms ball and pulls away from bowl.Remove from heat. Cool 2 minutes.

Beat in 4 eggs, one at a time, using electric mixer. Drop by 1 1/2 tsp. onto cookie sheets lined with parchment paper (or lightly greased).

Bake for 20 - 30 minutes, until lightly browned. Watch closely to prevent burning. Remove puffs from oven to racks and partially slice tops open and leave ajar as soon as puffs are cool enough to handle. (Puffs can be refrigerated or frozen at this point.)

Prepare filling: In a saucepan, combine sugar, cornstarch and milk and whisk together.Heat over medium heat until mixture comes to rolling boil; cook 2 minutes more. Remove from heat.

In small bowl, beat remaining two eggs. Stir about 3 Tbsp. hot cornstarch mixture into eggs, whisking constantly, then transfer egg mixture into cornstarch mixture, whisking until well combined.

Return egg mixture to heat and cook two minutes more. Remove from heat and add six drops green food coloring and peppermint extract. Cool filling, covered with saran wrap directly on surface of filling, at least 2 hours. Divide filling among puffs.

In a small saucepan, melt chocolate chips with corn oil and heat over low heat until melted. Reserve and keep warm.

Plan ahead: End result is stacked puffs in a pyramid shape. Place first layer of puffs on serving platter and drizzle with melted chocolate mixture. Add another layer of puffs and drizzle with smaller amount of chocolate mixture. Repeat layering and drizzling until last puff is at top of pyramid.

Filled puffs can be arranged on a large (or several smaller) serving platters and drizzle with chocolate sauce.
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Pastries - Cream Puffs -  Chocolate Or Berry Filled Cream Puffs Pastries - Cream Puffs - Chocolate Or Berry Filled Cream Puffs

Pastries - Cream Puffs -  Chocolate Or Berry Filled Cream Puffs
For cream puffs: 1 cup water 8 tablespoons (1 stick) unsalted butter 1 cup all-purpose flour Generous pinch salt 4 eggs, at room temperature For chocolate filling: 8 ounces semi-sweet chocolate 6 ounces cream cheese (about 3/4 cup), at room temperature 1/2 cup confectioner's sugar 3/4 cup heavy cream For a berry filling: 2 cups heavy cream 2 tablespoons confectioner's sugar 1 cup fresh berries, hulled and chopped (if necessary), or more, to taste Preheat the oven to 400 degrees. In a saucepan, combine the water, butter and salt and bring to a boil over low heat. Add the flour

Pastries - Cookies -   Nut Tarts Pastries - Cookies - Nut Tarts

Pastries - Cookies -   Nut Tarts
1 c Butter (2 sticks) 1 (8 oz.) pkg Cream cheese 2 1/2 c Sifted flour 2 1/2 c Light brown sugar (1 box) 4 T Melted butter 1 t Vanilla 2 1/2 c Chopped nuts 3 Eggs Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen.Sprinkle with powdered