Make Ahead

Mini Churro–Salted Caramel Cream Puffs

Prep Time: 45 Minutes Start to Finish: 1 Hour 45 Minutes 28 cream puffs

1 Heat oven to 400°F. In 2-quart saucepan, heat ½ cup butter and the water over high heat, stirring occasionally, until boiling rapidly. Stir in flour; reduce heat to low. With wooden spoon, beat vigorously about 1 minute or until mixture forms a ball; remove from heat.

2 Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy. Onto ungreased cookie sheets, drop dough by 28 level tablespoonfuls about 3 inches apart.

3 Bake 25 to 30 minutes or until puffed and golden. Remove from cookie sheets to cooling racks; prick side of each puff with tip of sharp knife to release steam. Cool away from drafts 30 minutes.

4 Line work surface with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon. Roll cream puffs, one at a time, in melted butter; shake off excess. Roll in cinnamon-sugar. Place on paper. Using serrated knife, cut off top third of each puff; reserve tops.

5 In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and caramel topping; beat on high speed until stiff peaks form. Fold in salt.

6 Spoon or pipe about 1 tablespoon filling into each cream puff. Cover with reserved tops.

7 In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cream puffs.

1 Cream Puff: Calories 120; Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 75mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1½ Fat Carbohydrate Choices: ½

Make-Ahead Magic Make dough as directed; drop by tablespoonfuls onto cookie sheet lined with cooking parchment paper. Freeze until firm. Place frozen dough in an airtight container or resealable freezer plastic bag; freeze up to 2 months. To bake, place frozen puffs on cookie sheets sprayed with cooking spray, and bake as directed.

Make-Ahead Magic After filling, cream puffs can be refrigerated up to 3 hours. Drizzle with chocolate just before serving.

Festive Touch For a more decadent cream puff, drizzle with 2 tablespoons caramel topping in addition to the chocolate icing.