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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. Janaan Cunningham Ingredients:
1 cup water |
1/2 cup butter |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
filling: |
2-1/2 cups cold milk |
2 packages (3.4 ounces each) instant french vanilla pudding mix |
1 teaspoon vanilla extract |
1 carton (8 ounces) frozen whipped topping, thawed |
icing: |
2 ounces semisweet chocolate |
2 tablespoons butter |
2 tablespoons milk |
1 teaspoon vanilla extract |
1 cup confectioners' sugar |
Directions:
1. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline.
3. Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside.
4. For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate.
5. For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers. Yield: 12 servings.
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