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Peanut Puffs
To make the puffed shells (based on the cream puff shells in Better Homes
and Gardens):
2 cups water
1/2 cup butter
1/2 tsp. salt
1 cup flour
4 large eggs
Heat oven to 400 degrees.
In a medium pot, boil water, butter, and salt. Add in flour all at once, and immediately begin stirring with a wooden spoon until mixture forms a ball and pulls away from the sides of the pot. Remove from heat and cool until dough is warm, not hot (about 10 minutes). Add eggs, one at a time, completely combining each into the dough.
Using 2 spoons (one to drop, one to scrape), drop dough into twelve mounds on a cookie sheet lined with a silicon baking mat. If you don't have a silicon baking mat, spray a cooking sheet thoroughly with cooking spray. Bake in the preheated oven for 30 minutes, or until dough is puffy and a deep golden color. Cool thoroughly on a rack.
Using a small serrated knife, cut the tops off the puffs, then use a fork to scoop out the moist interior dough. Fill with the peanut filling, below.
Peanut Filling::
1/2 cup salted peanuts, blended in a food processor to make smooth peanut butter
A handful of peanuts, chopped, to garnish
2 tsp vanilla extract
1/4 cup cream cheese
1/4 cup brown sugar
1 8 oz. tub cool whip
1 can dark chocolate sauce
Blend the freshly made peanut butter, vanilla, cream cheese, and brown sugar in a bowl with a mixer, until smooth. Fold in the cool whip. Fill the puffed shells with the peanut filling. Place the caps back on the shells, drizzle with dark chocolate sauce, and garnish with a few chopped peanuts. Serve cold.
Makes 12
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