Sweet Cherries & Creme Puffs

By mshivers60 • June 21, 2010 • 0 Comments

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Author Notes: Fresh sweet cherries make these chilled little dessert puffs the ultimate summer dessert. Make the puffs and the filling a day in advance then fill as needed. Chopped nuts may be added to the filling if desired. - mshivers60

Serves 3 dozen

1 can non-stick cooking spray
1/2 cup unsalted butter
1/4 teaspoon kosher salt
1 cup water
1 cup all-purpose flour
4 large eggs
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup marshmallow creme
1/8 teaspoon almond extract
1 cup whipped cream
1 cup (about 7 oz. unpitted) pitted and finely chopped fresh sweet cherries, drained

Heat oven to 400 degrees. Spray a large cookie sheet with cooking spray. Set aside.
Bring butter, salt, and water to a boil in 1-quart saucepan over medium-high heat. Stir in flour.
Remove from heat and beat on low speed until mixture pulls away from edge of pan. Cool for 5 minutes.
Beat in eggs one at a time. Beat until smooth.
Drop teaspoonfuls 2-inches apart onto prepared cookie sheet. Bake for 20 minutes. Reduce heat to 350 degrees and bake for 10-12 minutes more until dry. Remove from oven and cool completely.
Meanwhile, for filling, beat cream cheese and powdered sugar in a small mixing bowl on low speed until smooth. Beat in marshmallow crème and extract. Fold in whipped cream. Chill for 1 hour or until serving time.
Just before serving, stir cherries into filling mixture. Cut a slit in the side of each cooled puff and fill with filling mixture. Serve immediately. Makes 3 dozen.