This recipe for Caramel Midget Cream Puffs comes from the Red Plastic Recipe Box Collection.
I imagine you could skip the whole “make your own” cream puffs part and head to the grocery store’s frozen food section. Still, these would be special if homemade.
Caramel sauce heated and served on the side would be amazing!
Caramel Midget Cream Puffs
- 2 tablespoons Parkay margarine or butter
- 1/4 cup boiling water
- 1/4 cup flour
- 1 dash salt
- 1 egg
- 1 cup heavy cream whipped
- 2 cups Kraft Caramel Sauce
Bring the margarine or butter and water to the boiling point. Add the flour and salt all at once and stir vigorously until the mixture is smooth and comes away from the sides of the pan.
Remove from the heat and add the egg, beating until smooth.
Drop the batter by 1/2 teaspoonfuls onto a greased baking sheet, making 36 puffs.
Bake in a hot oven, 450, 8 minutes, then reduce heat to a moderately hot oven, 400, and bake 10 minutes longer.
Remove from the baking sheet, cool.
Using a pastry tube, fill the puffs with whipped cream.
Place the puffs in a bowl and just before serving pour the caramel sauce over them.