Mandarin Orange Ginger Cream Puffs recipe

Serves: 6

1 (10 ounce) package Pepperidge Farm Puff Pastry Shells
1 (about 3 1/2 ounce) package vanilla chocolate instant pudding and pie filling mix
1 cup milk
1/2 teaspoon ground ground ginger
1 1/2 cups sweetened whipped cream *
1 (11 ounce) can Mandarin orange segments, drained
2 tablespoons apple jelly, melted
Confectioners' sugar
Orange zest
Garnishes

BAKE pastry shells according to package directions. Remove from baking sheet and cool completely on wire rack.

PREPARE pudding mix according to package directions except use 1 cup milk and ginger. Fold in whipped cream.

SPLIT pastries into 2 layers. Place 4 orange segments on each bottom layer. Pipe 1/2 cup pudding mixture on each, using large fluted decorating tip. Top with top layers and 3 orange segments. Serve immediately or cover and refrigerate up to 4 hours.

BRUSH orange segments with jelly just before serving. Sprinkle pastries with sifted confectioners' sugar and orange zest. Garnish with assorted berries (raspberries, blackberries, blueberries) and herb leaves (fresh thyme, lavender, rosemary or mint).

TIP: For 1 1/2 cups sweetened whipped cream, beat 3/4 cup heavy cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract in chilled bowl until stiff peaks form.

Recipe and photograph provided courtesy of Campbell's Kitchen.