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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze, he says. Ingredients:
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
filling: |
1-1/2 cups cold milk |
1 package (5.1 ounces) instant vanilla pudding mix |
1/2 to 1 teaspoon almond extract |
2 cups heavy whipping cream, whipped |
chocolate glaze: |
6 tablespoons semisweet chocolate chips |
1-1/2 teaspoons shortening |
3/4 teaspoon corn syrup |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, bring 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.
2. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
4. In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
5. In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.
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