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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppermint Fudge Paris-Brest

Makes: 12 servings
Prep 35 mins Bake 400°F 30 mins Cool 10 mins
Peppermint Fudge Paris-Brest
  • 1  cup  water
  • 1/2  cup  butter
  • 1/4  teaspoon  peppermint extract
  • 1/8  teaspoon  salt
  • 1  cup  all-purpose flour
  • 4  eggs
  • 1 1/2 - 2  cups  peppermint ice cream
  •  Soft peppermint sticks, broken (optional)
  •  Purchased hot fudge sauce (optional)

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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