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Crème Puffs with a Twist

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I had the pleasure of meeting Kelli Hughett at the ACFW Conference last Septemeber. Kelli is joining us on the blog today to share a recipe that’s making me drool!

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Guest Poster: Kelli Hughett

The best written characters are like these crème puffs. Simple on the outside, but hiding a surprising, sweet heart. In the years I’ve been cooking and baking, I’ve learned it’s not necessarily the quantity of time put into a recipe, but the quality of ingredients. I’m hoping readers won’t have to spend a lot of time with the characters in my books to know they’re in for a treat. This recipe is a twist on a traditional favorite, just like many of our favorite fictional characters. It’s the surprise inside that keeps us reading.

Crème Puffs

  • 1 C Water
  • 1/2 C Butter (not margarine)
  • 1/8 tsp Salt
  • 1 C All-purpose flour
  • 4 Eggs

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that sticks together. Remove from heat. Cool 10 minutes. (Here comes the hard part, ask a partner to assist) Add eggs, one at a time, beating well with a wooden spoon after each addition until the dough is smooth after each egg.

I like LARGE Crème puffs, so drop ½ cup dough blobs onto a greased baking sheet (I use a Silpat liner) Bake 400 degrees for 30-35 minutes until golden. Cool on wire rack. When cool, cut the top off with a serrated knife to ready for filling.

Filling:

Generous scoops of the best vanilla ice cream you can find!

Hot Fudge Sauce:

  • 3/4 C semi-sweet chocolate chips
  • 1/4 C butter
  • 2/3 C sugar
  • 1-5 ounce can evaporated milk (2/3 C whole milk works in a pinch)

Melt chocolate and butter in saucepan. Add sugar. Gradually stir in evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8-10 minutes, stirring frequently. (Note to cook: This is where I tend to burn the sauce because I’m reading a book next to the stove) Remove pan from heat. Cool slightly. (This sauce saves well. You can make everything ahead and heat sauce when guests are ready for dessert)

Fill crème puffs with generous scoop of ice cream, top with puff top. Pour hot fudge sauce over the whole thing. Top with whipped cream if desired. (Serves 1 – no one wants to share)

~Recipes modified from Better Homes and Garden Cookbook

 

Kelli Hughett: Suspense with His fingerprints all over it.

To learn more about Kelli, visit her blog: www.kellihughett.blogspot.com

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About Jess Keller

I'm an author, speaker and chocolate eater who's chasing hard after my dreams.

2 responses »

  1. Looks easy to make. Thank you for sharing.

    Reply
  2. I’ve recently seen them embellished with strawberries. Delicious.

    Reply

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