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Idiomas disponibles
Sandwich Cookies w/
Chocolate Caramel Filling
Chocolate Caramel Filling
2 cups semi-sweet chocolate chips
2⁄3 cup evaporated milk (not condensed)
1⁄2 cup caramel sauce
Confectioners' sugar
Cream Puffs With
Pastry Cream
Cream Puff Paste
1 cup water
6 tablespoons (¾ stick) butter
1⁄4 teaspoon salt
1 cup all-purpose flour
4 eggs
This filling tastes great with our Classic, Chocolate, Peanut Butter, Gingerbread or Cream
Cheese Spritz recipes in this booklet. Place chocolate chips, evaporated milk and
caramel sauce in medium saucepan. Heat over medium heat, stirring constantly until
chocolate is completely melted. Cool and refrigerate until firm, several hours or
overnight.
Fill Cookie Master Plus with chocolate filling and with round tip squeeze a small amount
of filling onto bottom half of cookie (smooth side up). Top with other half (ridge side
up). If desired chill before serving. Sprinkle with confectioners' sugar.
Yield: 2 cups
Preheat oven to 400°F. Lightly spray cookie sheet with vegetable pan spray or line with
parchment paper. Place water, butter and salt in medium saucepan; bring to a boil.
Lower the heat, add the flour all at once. Continue to cook, stirring constantly until the
mixture leaves the sides of the pan and forms a ball. Remove from heat; add eggs one
at a time, making sure each egg is well blended before adding the next.
Fill Cookie Master Plus with puff paste and attach star tip. For round cream puffs: Hold
Cookie Master Plus straight and squeeze dough onto prepared cookie sheet. Allow at
least 2 inches in between for spreading.
Bake 15-20 minutes or until puffed and golden brown. Turn off oven and leave puffs in
closed oven for 10 minutes. Cool completely before filling. Fill as close to serving time as
possible to prevent puffs from getting soggy.
Makes about 10-12 large or 2 dozen mini cream puffs.
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