Light Cream Puffs
Land O Lakes® Light Butter with Canola Oil works well for making these simple yet elegant cream puffs.
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Ingredients
Cream Puffs
1 cup water
1 Land O Lakes® Light Butter with Canola Oil
2 cup1
4 teaspoon salt1 1
4 cups all-purpose flourFilling
1 (8-ounce) container light whipped topping
1 pint (2 cups) fresh raspberries or blueberries
Powdered sugar
6 tablespoons light chocolate syrup
How to make
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STEP 1
Heat oven to 400°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
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STEP 2
Combine water, Light Butter with Canola Oil and salt in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until mixture comes to a full boil. Reduce heat to low. Using wooden spoon, stir in flour until dough forms a ball. Continue cooking 1 minute. Remove from heat.
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STEP 3
Place dough into bowl; cool 5 minutes. Add 1 egg at a time, beating well with electric mixer after each addition, until dough is smooth.
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STEP 4
Drop or shape about 1/8 cup dough into mounds, 2 inches apart, onto prepared baking sheets. Bake 28-30 minutes or until puffed and golden brown. Remove to cooling rack; cool completely.
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STEP 5
Cut off tops of cream puffs. Fill each bottom with about 2 1/2 tablespoons light whipped topping and fresh berries. Replace tops; lightly sprinkle with powdered sugar. Place cream puffs onto serving plate; drizzle with chocolate syrup.
Tip #1
Use small ice cream scoop to scoop dough. Dough can also be piped into 1 1/2-inch wide mounds instead of dropping onto baking sheets.
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