Cocoa Puffs W/Chantilly Frosting

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chantilly Frosting:
  • Combine milk, sugar, butter, egg yolks and vanilla.
  • Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens.
  • Add vanilla extract.
  • Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
  • For Filling:
  • Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
  • For Choux:
  • Boil water and block of butter.
  • Remove from heat, dump in flour.
  • Stir until ball of dough forms and pulls away form the sides of saucepan.
  • Mix in eggs one at a time, beat for 1 minute before adding the next.
  • Scoop onto foiled cookie sheet.
  • Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
  • Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
  • * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.
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