White Chocolate Cream Puffs

White Chocolate Cream Puffs

By:
Community Classics .
Edited on Aug 07, 2004

Cream puffs filled with white chocolate cream

Ingredients

Frozen Cream Puff pastry shells
1/2 pint of heavy cream
1 teaspoon of vanilla extract
2 teaspoons of sugar
1 package of white chocolate mousse mix(You might need 2 cups of milk-follow package directions)

Directions

Bake the pastry shells as directed on the package. Let them cool, cut them in half and place on a decorative plate with a doily on it.
Meanwhile, Prepare the white chocolate mousse as directed on the package. Put in the refrigerator. Pour the heavy cream, vanilla extract and the sugar into a medium - 2 quart bowl. Whip the heavy cream mixture, until you see peaks on the cream, when you touch a spoon against the cream and lift it. It is done. Fold the white chocolate mousse into the heavy cream mixture, mix gently with a spoon. Fill the pastry shells with this delicious mixture and serve chilled. It will stay good for 24 hours before the shells start to get soft, so you can make it the night before, for a luncheon. You can also make it in the morning for an after dinner dessert. Enjoy!

Not a NESTLÉ®-tested recipe.


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