Cream Puffs, Hold the Cream and Hold the Puff

One of my husband’s all-time favorite desserts are cream puffs (who doesn’t love light-as-air pastries filled with creamy goodness and iced with chocolate?).  I originally thought up this recipe for a party at a friend’s house, and everyone loved it (they compared it with cream puffs or eclairs)…my friend has been making it ever since!  These light cream puffs are delicately airy, and just sweet enough to satiate your sweet tooth.  But don’t worry, they’re delicious enough to keep you away from real cream puffs.  😉

Light Cream Puffs:

(Yield:  12 puffs)

Light Cream Puffs

Light Cream Puffs

Vanilla Cream (Adapted From allrecipes.com)
 
2 c low-fat milk (I used light vanilla soymilk)
2 TB brown sugar
3 TB cornstarch
1 tsp vanilla extract
1 TB salted butter
6 oz Cool Whip Free
 
Mix together the brown sugar and cornstarch in a pot; once combined wisk in the milk; place over medium heat and bring to a boil (takes ~10 minutes), stirring frequently.  Once the milk mixture reaches a boil, boil for ~2 minutes, stirring constantly, and then shut off the heat.  Add the vanilla and butter and allow to cool completely in the fridge.  Once the milk mixture is chilled, it will look like custard; at this point, fold in the Cool Whip.
 
Heating the Milk Mixture

Heating the Milk Mixture

 
 
 
 
 
 
Custard-Like Consistency After Chilling

Custard-Like Consistency After Chilling

 
 
 
 
 
 
 
 
 
Light and Fluffy After Folding in the Cool Whip

Light and Fluffy After Folding in the Cool Whip

Peanut Butter Cream
 
2 TB natural unsweetened almond butter
2 TB creamy peanut butter
3 oz Cool Whip Free
 
Wisk the almond and peanut butters together, then wisk in the Cool Whip ~2 Tb at a time.
 
Peanut Butter Cream
Peanut Butter Cream
Chocolate Cream
 
3 TB semi-sweet chocolate chips
3 oz Cool Whip Free
 
Melt the chocolate chips (either using a double boiler or a microwave), and wisk in the Cool Whip ~2 TB at a time.
 
Mixing the Melted Chocolate and Cool Whip

Mixing the Melted Chocolate and Cool Whip

 
Chocolate Cream

Chocolate Cream

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Phyllo Cups (aka the puff-less puff)
 
6 squares phyllo dough
Cooking spray
 
Muffin tin
 
Preheat the oven to 350F.  Allow the phyllo dough to come to room temperature.  When you’re working with the phyllo, make sure to use a damp towel to cover the dough that you’re not working with (so it won’t dry out).  Lay 1 sheet of phyllo down and lightly spray it with cooking spray; place another sheet on top and lightly spray it; place a 3rd sheet on top and cut the dough into 6 equal pieces; repeat this process one time.  Place each piece of phyllo into individual muffin tins; bake for ~8 minutes, or until golden brown; allow to cool.
 
Preparing the Phyllo Cups

Preparing the Phyllo Cups

 
Phyllo Arranged in a Muffin Tin

Phyllo Arranged in a Muffin Tin

Crispy and Golden After Baking

Crispy and Golden After Baking

To Assemble:  Place a spoonful of peanut butter cream (~1 TB) in the bottom of each phyllo shell, place vanilla cream (~1/4 c) on top of peanut butter cream, and decorate the top with chocolate cream (~1 TB).  Note:  You will have between 1/2 c – 1 c of vanilla cream leftover (it’s great eaten alone or as a topping for berries).
Light and Creamy

Light and Creamy

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