Apricot Laced Cream Puffs Recipe

Directions:

1. Heat oven to 400.
2. Bring water and butter to a full boil in saucepan then stir in flour.
3. Cook over low heat stirring vigorously until mixture forms a ball.
4. Add eggs one at a time beating until smooth.
5. Drop about 1/3 cup dough 3” apart on cookie sheet then bake for 40 minutes and cool.
6. In chilled mixer bowl beat cream at high speed scraping bowl often until soft peaks form.
7. Continue beating gradually adding 1/4 cup powdered sugar until stiff peaks form.
8. Add powdered sugar, cream cheese, ginger and preserves.
9. Continue beating scraping bowl often until smooth.
10. Spoon some of the apricot cream over each cream puff and drizzle with melted preserves then sprinkle with powdered sugar before serving.