Prep 20 mins
Cook 30 mins
I found this recipe in the 2003 Taste of Home Annual Recipe Book. They are easy to make even for a novice like myself.
- 1 cup water
- 1⁄2 cup butter, no substitutes please
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 1⁄2 cups cold milk
- 1 (5 1/8 ounce) package instant vanilla pudding
- 3⁄4 teaspoon almond extract
- 2 cups whipping cream, whipped
- 6 tablespoons semi-sweet chocolate chips
- 1 1⁄2 teaspoons shortening
- 3⁄4 teaspoon corn syrup
- 1⁄4 teaspoon ground cinnamon
- In saucepan, bring water, butter and salt to a boil.
- Add flour all at once and stir until it forms a ball.
- Remove from from heat, let stand 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Continue beating until mixture is smooth and shiny.
- Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
- Bake at 400 degrees for 30-35 minutes (or until golden brown).
- Remove to a wire rack.
- Immediately split puffs open; remove tops and set aside.
- Remove and discard soft dough inside puff.
- Let cool.
- In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
- Let stand for 5 minutes.
- Fold in the whipped cream.
- Fill the cream puffs and replace tops.
- In a heavy saucepan, combine glaze ingredients.
- Cook and stir over low heat until chocolate melts and mixture is smooth.
- Drizzle over cream puffs.
- Chill for at least one hour before serving.
- Refrigerate any leftovers.
HOLY CREAM PUFFS!~~~ These are THE BEST cream puffs we have ever had---and my husband is Italian! A few things....the recipe calls for 1 5._ oz box of van pudding....Realized this after I added 1 3._ box (standard size)....had already folded in the whipped cream, but added it anyway...so two boxes of standard size pudding mix. Also, didnt do the chocolate on top, just plain and were great!...I used parchment paper.....Also, I didn't have to scoop anything out when done and they were perfect. I used a melon ball scoop and got about 20 with a lot of filling left over, so will be making another dough batch tonight. I used a pastry bag to fill and made it really easy.... This is 10 stars!!!!!!!!!!
Wow Robin, easily the most decadent treat I have made too date, here on Zaar. My personal favorite. It was so quick and easy to make, I'm scared. My head is telling me what I can add to it the next time, I make these, they are simply too good, I'm going to gain too much weight, but I can't help myself. The filling is perfection. Light, creamy and delicious. The puffs were crisp and tender...ohhh sooo good. I served mine garnished with a little icing sugar, so that the filling could shine...and shine it did. Thank you so much for sharing your recipe. It was my first time making puff pastry, but now, it will not be my last. I made 8 large puffs....Kudos...Baby Kato :)
These were awesome. I made 3 dozen mini cream puffs and used cool whip instead of whipped cream. I've been making cream puffs for a number of years and would use either pudding or cool whip for the filling. I never thought of mixing the two together and with the addition of almond extract, they were incredible. I take cream puffs to the family reunion every year so need to freeze them in advance. These froze and thawed out beautifully. Thanks so much for the great recipe.