Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/4 cup butter, cubed

  3. 1/8 teaspoon salt

  4. 1/2 cup all-purpose flour

  5. 2 eggs

  6. 1/4 cup finely chopped pecans MOCHA CREAM FILLING:

  7. 1/2 cup strong brewed coffee

  8. 24 large marshmallows

  9. 1-1/2 cups heavy whipping cream

  10. 1/4 cup hot fudge ice cream topping, warmed

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat. Transfer to a bowl; cover and chill just until thickened. In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping. Yield: 8 servings.


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