-1 pint Heavy Whipping Cream
-1/2 cup granulated sugar
-1/2 tsp vanilla
Pour all ingredients into a bowl. Whisk by hand until stiff peaks form. You can whip the cream with an electric mixer as well on a low to medium-low speed. Should be thick and creamy; not to mention yummy.
- 1 sheet of Puff Pastry Dough
-1/3 c. sugar
-1 tbs. butter, melted
-1/2 c. Whipped Cream
Preheat the hotbox to 350 F
Thaw the puff pastry dough as directed on the box. Usually 30 to 40 mins. Set on a cutting board and make 1" wide strips lengthwise, now take those strips and cut them in half. Roll the strips into individual balls, or "puffs." Roll the dough balls in sugar then dip in the butter. Place on a greased cookie sheet; bake for 20-25 mins or until puffed up and a light golden brown on top.
Remove from the oven and transfer onto a cooling rack; allow to cool for 10 mins. Take a knife and slice the puffs in the middle so you have a crevasse to place the cream. Spoon as much cream into or on the puffs as you want. Serve warm or cold from the fridge. Drizzle or dip in melted chocolate if you so desire. I would have but alas no chocolate sat in my cabinet nor in my fridge.
Store extras [doubt you'll have any] in the fridge or freezer.
Pop one of those bad boys into your mouth and savor the sweetness of that cute petite puff.