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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Although individual cream puffs are an awesome dessert, they require a lot of preparation time...and time is one thing I often don't have enough of! That's why I rely on this recipe. Ingredients:
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
filling: |
1-1/4 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1/2 teaspoon almond extract |
1 cup heavy whipping cream, whipped |
glaze: |
1/2 cup semisweet chocolate chips |
1 tablespoon butter |
1-1/2 teaspoons light corn syrup |
1-1/2 teaspoons milk |
Directions:
1. Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate.
3. In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving. Yield: 10-12 servings.
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