Peppermint Fudge Paris-Brest

Homemade cream puff shells are filled with minty ice cream, then drizzled with fudge sauce to make this simple, yet impressive, dessert.

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  • Makes: 12 servings
  • Prep: 35 mins
  • Bake: 30 mins 400°F
  • Cool: 10 mins

Peppermint Fudge Paris-Brest

Directions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
  2. In a medium saucepan, combine water, butter, peppermint extract, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
  3. Pipe* or drop 12 mounds of dough onto the prepared baking sheet. Using a moistened finger, smooth any rough peaks in the tops of the cream puffs.
  4. Bake for 30 to 35 minutes or until golden brown and firm; cool. Cut tops from cream puffs; remove soft dough from insides.
  5. Fill bottoms of cream puffs with scoops of peppermint ice cream. Replace tops. Arrange on a serving platter. If desired, garnish with broken peppermint sticks and drizzle with hot fudge sauce. Makes 12 cream puffs.

From the Test Kitchen

* If you'd like to pipe the dough, use a decorating bag fitted with a large round tip.

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