Vanilla Cream Puffs
Ready In: 50 mins
Serves: 8-10
Ingredients
PUFF
- 1 cup water
- 1⁄2 cup butter, no substitutes please
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
FILLING
- 1 1⁄2 cups cold milk
- 1 (5 1/8ounce) package instant vanilla pudding
- 3⁄4 teaspoon almond extract
- 2 cups whipping cream, whipped
CHOCOLATE GLAZE
- 6 tablespoons semi-sweet chocolate chips
- 1 1⁄2 teaspoons shortening
- 3⁄4 teaspoon corn syrup
- 1⁄4 teaspoon ground cinnamon
Directions
- 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.
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