Nashville’s iconic candy brand, Goo Goo Clusters, holds an annual bake-off each year at the Williamson County Fair, that gathers local home chefs, pastry enthusiasts and general sweet lovers to showcase their own creations featuring Goo Goo Clusters.
This year’s winning recipe came from Kristi Young, a Spring Hill resident and a regular participant and past winner. Her Peanut Butter Cream Puffs were not only crowd pleasers, but also highlighted the Peanut Butter Goo Goos to showcase another flavor of the candy brand.
Peanut Butter Cream Puffs
Ingredients:
Choux Pastry
1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
Cream Filling:
2 cups heavy whipping cream
1/4 cup confectioners sugar
1 tsp vanilla
3/4 tbsp peanut butter powder
Peanut butter Goo Goo Clusters
Preheat oven to 425.
Line a baking sheet with parchment paper.
Combine water, milk, butter, sugar and salt in medium saucepan and bring to a boil.
Add flour and stir for 2-3 minutes then transfer to a mixing bowl.
Add eggs one at a time and continue to beat for 2 minutes.
Transfer to a piping bag and pipe puffs.
Bake for 10 minutes then reduce oven to 325 and bake for an additional 20-22 minutes. Allow to cool.
Beat cream with sugar, powder and vanilla until stiff peaks form.
Fold in Peanut Butter Goo Goo Clusters and put in a piping bag.
Fill each puff with cream.
Decorate with chocolate icing and ground Peanut Butter Goo Goo Clusters.