Vanilla Cream Puffs Recipe

Ingredients

• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup 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
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• 1-1/2 teaspoons shortening
• 3/4 teaspoon corn syrup
• 1/4 teaspoon ground cinnamon

Directions

• 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.
• Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• 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.
• 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.
• 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.

Vanilla Cream Puffs published in Taste of Home August/September 2002, p65