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
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Peppermint Fudge Paris-Brest

Ingredients
1
cup water
1/2
cup butter
1/4
teaspoon peppermint extract
1/8
teaspoon salt
4
eggs
1 1/2
cups peppermint ice cream
 
Soft peppermint sticks, broken (optional)
 
Purchased hot fudge sauce (optional)

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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