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 1/8 ounce) package instant vanilla pudding
3/4 teaspoon almond
extract, opt.
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 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. *I will just sprinkle puffs with powdered
sugar if I don’t make the glaze.
Chill for at least one hour
before serving.
Refrigerate any leftovers