Simply choose your favorite cannabis infused butter and ensure you have the right baking needs on hand.

Ingredients:

1/2 cup water

1/2 cup whole milk

8 Tbsp unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup high gluten flour

5 whole eggs

1 Tbsp powdered sugar (use after the cream puffs have cooled down)

Ingredients for the Puffin French Cream:

2 cups heavy whipping cream

4 Tbsp granulated sugar

4 egg yolks

1 tsp vanilla extract

2 Tbsp cannabis-infused butter

Directions:

Preheat oven to 425 degrees. Then, take a large baking sheet and line with parchment paper. In a saucepan slowly combine pastry ingredients and stir for about 2 minutes until mixture feels smooth. Let the saucepan cool for 5 minutes and then transfer mixture to a larger mixing bowl. With a hand mixture, mix at medium speed and insert eggs 1 at a time. After this, place mixture into piping bag with large tip. Start squeezing mixture onto baking sheet in 2 inch balls; separate each puff-ball by 1 inch.

Bake at 425 degrees for 10 minutes, and then reduce temperature to 325 degrees for 15 – 20 minutes longer until golden brown on top. Then, remove the baking sheet and let cool to room temperature.

For the French cream, take a large mixing bowl and put in your French cream ingredients, including the infused cannabis butter (at preferred dose). Mix at medium speed until fluffy; this will take about 2 minutes. Place your French cream mixture in a pastry bag with a tip. Cut your golden brown “puffs” in half, and use your pastry bag to start filling. If desired, sprinkle with power sugar and serve.

Serves 28