Mint Chocolate Cream Puffs
|Boiling water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Peppermint extract||1⁄4 Teaspoon|
|Low calorie dessert topping mix||1 1⁄4 Ounce|
In small saucepan melt butter or margarine in the boiling water.
Add flour and salt all at once; stir vigorously, Cook and stir till mixture forms a ball that does not separate.
Remove saucepan from heat; cool 5 minutes, Add the eggs one at a time, beating till dough is very smooth and shiny after each addition.
Drop the dough by spoonfuls 3 inches apart on lightly greased baking sheet, making 8 mounds, Bake in a 450° oven for 15 minutes, Reduce heat to 325°.
Bake 10 minutes more.
Remove cream puffs from oven; cut off tops.
Remove soft centers.
Turn off oven; return the hollow cream puff tops and bottoms to oven for 20 minutes to dry.
Cool cream puffs on a wire rack before filling.
Meanwhile, in a medium saucepan prepare the chocolate pudding mix according to package directions.
Stir in the peppermint extract.
Cover surface of the chocolate pudding with waxed paper; cool the chocolate pudding to room temperature.
In small mixer bowl prepare the dessert topping mix according to package directions.
Stir the chocolate pudding; fold the whipped topping into the chocolate pudding.
Cover pudding mixture and chill in the refrigerator.