I can't believe I haven't posted this one already. Well here it is:
1/2 cup butter
1 cup water
1 cup flour
4 eggs
In medium pan heat butter and water until boiling. Take off heat and add flour. Stir with a wooden spoon quickly until mixture becomes a dough ball. Add the eggs, one at a time. Make sure you stir until the mixture is smooth and then add the next egg. Spoon out onto a buttered and floured cookie sheet or use parchment paper. Bake for 40 minutes at 400' then turn off the oven and let sit for 15 minutes. Remove and set on cooling rack
Filling
1 cup whipping cream
1 small pkg vanilla instant pudding
1 1/4 cup of milk
1 tsp almond extract
Whip cream until peaks form. Set aside. Mix pudding and milk until thick. Add extract. Then add cream, gently folding it in.
Chocolate Glaze
1/2 cup chocolate chips
1 tbsp butter
1 1/2 tsp light corn syrup
1 1/2 tsp milk
Add all ingredients to a small sauce pan. Stir over heat until the mixture melts and becomes smooth. Drizzle over the filled cream puffs.
Enjoy.
1/2 cup butter
1 cup water
1 cup flour
4 eggs
In medium pan heat butter and water until boiling. Take off heat and add flour. Stir with a wooden spoon quickly until mixture becomes a dough ball. Add the eggs, one at a time. Make sure you stir until the mixture is smooth and then add the next egg. Spoon out onto a buttered and floured cookie sheet or use parchment paper. Bake for 40 minutes at 400' then turn off the oven and let sit for 15 minutes. Remove and set on cooling rack
Filling
1 cup whipping cream
1 small pkg vanilla instant pudding
1 1/4 cup of milk
1 tsp almond extract
Whip cream until peaks form. Set aside. Mix pudding and milk until thick. Add extract. Then add cream, gently folding it in.
Chocolate Glaze
1/2 cup chocolate chips
1 tbsp butter
1 1/2 tsp light corn syrup
1 1/2 tsp milk
Add all ingredients to a small sauce pan. Stir over heat until the mixture melts and becomes smooth. Drizzle over the filled cream puffs.
Enjoy.
2 comments:
I made these last night and they were delicious! I have a few amendments to Eva's recipe and you can try which works best for you if you decide to make these.
Heat oven to 425 and cook puffs on center rack for 20 minutes. Then pull them out of the oven and poke a hole in the side of each puff with a toothpick. This allows the steam to escape and dry out the insides. Then put them back in the oven on the lowest rack and lightly put a sheet of tin foil over the top and cook for 5 more minutes. This will prevent them for getting too dark.
When they are cool, I put the filling in a ziploc and pipe them into the puffs. I made the toothpick hole a little bit bigger with the tip of a knife after they were cool.
So, they really weren't hard. But they sure are yummy!
I forgot to add that I put about 1/2 to 1 tsp of vanilla in the dough mixture, after I've added the eggs. It takes a little away from the eggy taste. Yummy!
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