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Cherry-Chocolate Cream Puffs

 Cherry-Chocolate Cream Puffs
I developed this fun chocolate-filled cream puff recipe that’s perfect for cherry lovers. I enjoy cooking and playing with ideas for new recipes. —Christopher Fuson, Marysville, Ohio
10 ServingsPrep: 30 min. + cooling Bake: 30 min. + cooling

Ingredients

  • 1 cup water
  • 1/3 cup butter, cubed
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup sugar
  • 1/4 cup 2% milk
  • 6 ounces semisweet chocolate, chopped
  • 3/4 pound fresh or frozen pitted sweet cherries (thawed), coarsely chopped
  • Confectioners' sugar

Directions

  • Preheat oven to 400°. In a small saucepan, bring water, butter,
  • sugar and salt to a rolling boil. Add flour all at once and beat
  • until blended. Cook over medium heat, stirring vigorously until
  • mixture pulls away from sides of pan and forms a ball. Remove from
  • heat; let stand 5 minutes.
  • Add eggs, one at a time, beating well after each addition until
  • smooth. Continue beating until mixture is smooth and shiny.
  • Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking

2 of 2

Cherry-Chocolate Cream Puffs (continued)

Directions (continued)

  • sheets. Bake 30-35 minutes or until puffed, very firm and golden
  • brown. Remove to wire racks. Split puffs open. Pull out and discard
  • soft dough from inside tops and bottoms. Cool puffs completely on a
  • wire rack.
  • Let whipped topping stand at room temperature 30 minutes. Meanwhile,
  • in a small saucepan, bring sugar and milk to a boil over medium
  • heat; cook and stir until sugar is dissolved. Reduce heat to low;
  • stir in chocolate until melted. Transfer to a large bowl. Cool to
  • room temperature, about 25 minutes, stirring occasionally. Fold in
  • whipped topping.
  • Just before serving, fill each cream puff with a heaping
  • tablespoonful of cherries; top with chocolate filling. Replace tops.
  • Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10
  • servings.
Nutritional Facts: 1 cream puff equals 347 calories, 18 g fat (11 g saturated fat), 101 mg cholesterol, 103 mg sodium, 42 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.