Cream puffs for 4
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butter, unsalted, 1 tbspWater, tap, 1/4 cup (2 fl. oz)Flour, white, 1/4cup Egg, fresh, 1 large Vanilla Extract, 1 tsp Hershey's Special Dark Chocolate Chips, 1 tbsp Dannon Greek Honey Yogurt, 150g or 3/4 cup of vanilla yogurt, strained per instructions1 clementine, peeled and separated into segments3 Tablespoons pomegranate seeds
Put a paper coffee filter in a strainer suspended over a bowl - pour the vanilla yogurt in and let it sit for at least 2 hours so some of the liquid comes out, or if using the Greek yogurt, skip this step.
Preheat oven to 425*F
In a small pot, boil the water, vanilla extract, & butter, remove from heat and add the flour, stirring until it pulls together in a ball. Let it cool to lukewarm then beat in the egg until mixture is a smooth pasty batter. divide the batter in to 4 equal amounts - about 1 heaping Tablespoon batter for each puff - I usually just put the rounded blobs of batter onto a foil lined baking sheet - you may want to put the batter into a piping bag, or ziploc bag with the corner cut off and pipe the batter into 4 equally-sized mounds.
Bake at 425* for 20 minutes. When done baking, turn off oven, using a toothpick, poke a hole in each puff. Divide the chips evenly over the 4 puffs, just placing the chips on their respective puff to melt. Let puffs sit in oven for 10 minutes with door propped open a few inches. Remove and allow to cool. When cool, slice each puff horizontally to open and place 1/4 of the yogurt into each puff. Arrange 1/4 of the clementine wedges and pomegranate seeds on each puff's plate and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTJULLIE.
Preheat oven to 425*F
In a small pot, boil the water, vanilla extract, & butter, remove from heat and add the flour, stirring until it pulls together in a ball. Let it cool to lukewarm then beat in the egg until mixture is a smooth pasty batter. divide the batter in to 4 equal amounts - about 1 heaping Tablespoon batter for each puff - I usually just put the rounded blobs of batter onto a foil lined baking sheet - you may want to put the batter into a piping bag, or ziploc bag with the corner cut off and pipe the batter into 4 equally-sized mounds.
Bake at 425* for 20 minutes. When done baking, turn off oven, using a toothpick, poke a hole in each puff. Divide the chips evenly over the 4 puffs, just placing the chips on their respective puff to melt. Let puffs sit in oven for 10 minutes with door propped open a few inches. Remove and allow to cool. When cool, slice each puff horizontally to open and place 1/4 of the yogurt into each puff. Arrange 1/4 of the clementine wedges and pomegranate seeds on each puff's plate and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTJULLIE.
Nutritional Info Amount Per Serving
- Calories: 145.3
- Total Fat: 5.4 g
- Cholesterol: 63.4 mg
- Sodium: 31.1 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 0.8 g
- Protein: 5.8 g
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