Lemon Mint Cream Puffs Recipes

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Steps:

• Heat oven to 425°F.
• Bring 1 cup water, butter and 1 tsp. granulated sugar to boil in medium saucepan. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until blended. Spoon into freezer-weight resealable plastic bag; cut 1 corner from bottom of bag. Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.
• Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.
• Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan on medium heat; cook on medium heat 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add evaporated milk, lemon zest and juice; mix well. Refrigerate 45 min. or until slightly thickened, stirring occasionally. Gently stir in COOL WHIP.
• Cut cream puffs horizontally in half with serrated knife. Gently remove tops; remove and discard soft dough from centers. Spoon COOL WHIP mixture into bottom halves of cream puffs; replace tops. Arrange 15 cream puffs on platter to resemble Christmas tree shape. Add remaining puffs at bottom for the trunk. Sprinkle tree with powdered sugar. Garnish with raspberries and mint.

Steps:

• Preheat oven to 400°F
• In a medium saucepan, combine ½ cup Plugrá butter and water. Bring to a boil over medium-high heat. Add flour and extract at once; stir vigorously with a wooden spoon until mixture pulls from sides of pan and forms into a ball, approximately 2 minutes. Remove from heat and let cool for 10 minutes.
• Add one egg at a time into dough; beating with each addition until the egg is completely incorporated. Let dough sit for a few minutes.
• Grease baking sheet with Plugrá butter.
• Drop ¼ cup dough onto a greased baking sheet, about 3 inches apart making 12 cream puffs per sheet.
• Bake for 25-30 minutes or until the puffs are golden and crisp.
• Remove from oven; and let cool for 5 minutes. Split puffs in half horizontally and remove any soft dough from inside.
• In a microwave safe container, melt white chocolate chips in microwave for 30-45 seconds or until melted.
• With an electric mixer, beat cream cheese, powered sugar, Plugrá butter, melted white chocolate, and lemon juice, until combined and smooth.
• In a separate mixing bowl whisk the heavy cream. To form stiff peaks.
• Gently fold in the whipped cream and lemon zest into cream cheese mixture.
• In a small saucepan combine cream and corn syrup over medium heat and simmer until the corn syrup and cream are well combined.
• Add white chocolate and mint extract; stir over heat until chocolate is melted. Remove from heat and whisk in the Plugrá butter until the sauce is smooth.
• Fill bottom halves evenly with cream cheese mixture, top and drizzle with white chocolate sauce. Garnish with fresh mint.