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White Chocolate Cherry Cream Puffs

Yield: 12 cream puffs
Prep 35 mins Chill 2 hrs Cool 10 mins Bake 400°F 30 mins
White Chocolate Cherry Cream Puffs
Ingredients
  • 1/2  cup  milk
  • 1/2  cup  water
  • 1/2  cup  butter
  • 1/8  teaspoon  salt
  • 1  cup  all-purpose flour
  • 5  eggs
  • 5  cups  frozen, unsweetened, pitted, tart red cherries, thawed (about 20 ounces)
  •  Water
  • 1  cup  sugar
  • 1/4  cup  cornstarch
  • 1/4  cup  kirsch (black cherry liqueur) or orange juice
  • 3  drops red food coloring
  • 1  tablespoon  vanilla
  • 2  ounces  white chocolate, melted and cooled slightly
Directions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

2. In a medium saucepan, combine milk, water, butter, 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. 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.

For cherry filling::

5. Place the thawed cherries in a sieve over a 2-cup measuring cup. Drain the cherries, reserving cherry juice. Add enough water to reserved cherry juice to make 2 cups liquid; set the cherries aside. In a large saucepan, stir together sugar and cornstarch. Stir in cherry-juice mixture, kirsch, and red food coloring. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in vanilla and cherries. Cover and refrigerate for 2 hours or until thoroughly chilled.

6. Before serving, spoon cherry filling into cream puffs. Replace tops. Spoon melted chocolate over cream puffs.

From the Test Kitchen
  • Prepare the cherry filling, then cover and refrigerate for up to 24 hours. Also, you can fill the puffs up to 1 hour ahead, dip or drizzle on the chocolate, and refrigerate.

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