Creme de Puffs

This past cheat day I was craving some cream puffs like whoa  blaming it on all of the snowy pictures I keep seeing…or something like that and those aren’t something that I usually have just lying around what do I look like a French bakery? so with my creative juices flowing I thought up these little babies.  Luckily, I had some of these super awesome Pepperidge Farm Puff Pastry Shells, that baked up so wonderfully flaky and buttery, and the perfect little holders for the boozy awesome Creme de Cacao spiked whipped cream.  These look soo fancy especially with a name like creme de puff, yeah right, haha and labor intensive but these were whipped up in less than an hour, so simple, and heavens alive are they good.  The light airy croissant like pastries and the whipped cream with just the right amount of the chocolate liqueur is stupid crazy good.  You could also play around with them and add other flavors you might like, I’m thinking a coffee liqueur and maybe sprinkle some cocoa powder on top? mmmm…If you’re looking for something decadent and easy, this is the ticket y’all, can we say last minute dessert for the holidays???

Take your frozen pastry shells…

Bake them up…

Remove the tops…

Whip your cream, add your sugar, and your liqueur…

Pipe or spoon in your whipped cream and enjoy y’all…

Ooooh yeah…

Creme de Puffs

2014-12-17 13:29:00

Yields 12

Flaky and buttery puff pastry shells filled with a creme de cacao whipped cream.

Write a review

Save Recipe

Print

Ingredients

1. 2 Boxes (6 Shells Per Box) of Pepperidge Farm Puff Pastry Shells.
2. 1 1/4 Cup of Heavy Whipping Cream, Cold.
3. 1/3 Cup Granulated White Sugar.
4. 1/2 an Ounce of Creme de Cacao (or any Chocolate Liqueur you prefer).

FOR THE PUFFS

1. Preheat your oven to 425 degrees F, it's important to preheat your oven for at least 15 minutes to help your shells rise better.
2. On a cookie sheet place your frozen shells.
3. Bake your shells for 18-20 minutes (I took mine out at 19).
4. After they have cooled slightly, remove the shell top and set aside.
5. Cover and refrigerate letting them cool completely before putting your whipped cream in.

FOR THE WHIPPED CREAM

1. I find it best to place your bowl and whisk (or beaters) in the freezer for 10 minutes, the cream whips up so much better when your utensils are chilled first.
2. In your bowl with handheld or stand mixer with whisk attachment, place your whipping cream, and beat until it starts to slightly thicken, then add your sugar and beat until it is a thick creamy consistency.
3. Now add your Creme de Cacao and whip just until blended thoroughly.
4. Now you can pipe or spoon in your whipped cream, and garnish with fruit and/or place the top to the shell back on.

Notes

1. To pipe the cream into the puffs I used a Wilton disposable piping bag and a Wilton 1M tip, they look so much prettier when you do this 🙂

By Holly J

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/