Buckeye Cream Puffs

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/4 cups Bittersweet chocolate chips
  • 1/2 cup Powdered sugar
  • 3/8 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted
  • 2 3/4 cups Double creme

• Liquids

  • 1 cup Water

Found on foodtasticmom.com

Description

Ingredients

• 1 cup water
• 1 stick unsalted butter
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 4 large eggs
• 1/4 cup peanut butter
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups heavy whipping cream
• 1 1/4 cups bittersweet chocolate chips
• 3/4 cup heavy whipping cream

Directions

• Preheat oven to 425 degrees. Line two baking pans with silicone baking mats or parchment paper. Put the water, butter and salt in a medium sauce pan and heat over high heat until it boils. Remove from heat and pour the flour in all at once, using a heat-safe spatula to stir the flour and water mixture together. Place the pan back on medium heat and stir until the dough is smooth, just about one minute. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and allow to cool for about 10 minutes, or until the dough reaches a temperature of below 125 degrees. With the mixer on low speed add the four eggs, one at a time, mixing well between the addition of each egg. Once all eggs have been added turn the mixer to medium speed and beat for 2 minutes. Use a large cookie scoop (3 tablespoon capacity) to transfer the dough to the prepared baking pans. Youll have six cream puffs per pan. Bake the puffs for 15 minutes at 425 degrees. Rotate the pans in the oven and lower the temperature to 350 degrees. Continue baking the puffs for 25 minutes. Remove the puffs from the oven and allow to cool completely.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat together the peanut butter, powdered sugar, vanilla and salt. Add the cream and beat on low, scraping down the bowl with a spatula to make sure the peanut butter mixture doesnt stick to the bottom and sides of the bowl. Turn the mixer speed to high and whip the peanut butter cream mixture until whipped cream is formed. This will take a minute or two on high speed.
• Place the chocolate chips in a clean, glass bowl. Heat the cream in a microwave-safe measuring cup until the cream is hot and almost boiling, at least 2 minutes. Pour the hot cream over the chocolate chips and allow to sit for 1 minute. Use a spatula or spoon to stir together the melted chocolate chips and cream until completely smooth.
• Gently pull apart each cooled cream puff so you have a top and a bottom half for each. Use a spoon to fill each puff generously with the peanut butter whipped cream. Top each puff generously with chocolate ganache. Refrigerate until ready to serve.