Preheat oven to 425 degrees F. Combine the water, butter and salt in a medium saucepan. Heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously. Return pan the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. Transfer the mixture to a mixer, and beat in the eggs one at a time; it will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg. Drop the thick batter onto prepared baking sheets in 3-4 tbsp. mounds. Space the mounds about 3 inches apart to allow for expansion. Bake in the preheated oven, and reduce heat to 350 degrees, and bake for 35 minutes. Do not open the door while the pastries are baking. Remove the pastries from the oven. Make a small slit, and return them to the oven for 5 minutes, until pastries are a medium golden brown.
Cream Puff Filling
6 oz. cream cheese at room temperature
3 tbsp. sugar
1 tsp. lemon zest
1 tsp. vanilla extract
Beat the cream cheese, sprinkle in the sugar gradually. As the cream whips add the lemon zest and vanilla.
Pipe filling into pastries. Top with powdered sugar.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
Prepare and bake cake according to package directions, using a 10 inch ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
Cut a 1 inch slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1 inch shell. Tear removed cake into 1 inch cubes.
In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.
Yield: 12-16 servings
Tested in theTHASCkitchen. Photo byTHASC. THASCis a unique small American business producing cards and other promotional products. www.thasc.com
A moist chocolate cupcake with a fun cream filling and shiny chocolate frosting. These cupcakes are sure to become a “Sweet Treat Saturday” favorite!
What you’ll need:
1 package devil’s food cake mix
2 teaspoons hot water
¼ teaspoon salt
1 jar marshmallow crème
½ cup shortening
1/3 cup confectioners’ sugar
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
¾ cup heavy whipping cream
What to do:
Prepare and bake cake batter according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely.
For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow crème, shortening, confectioners’ sugar and vanilla until light and fluffy; add the salt mixture.
Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
In a heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator.
Yield: 2 dozen
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com