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
- 1-1/2 teaspoons shortening
- 3/4 teaspoon corn syrup
- 1/4 teaspoon ground cinnamon
Reviews
My husband has been a professional chef for 40 years and we made this recipe and it turned out fantastic! To the review about the "egg" flavor - you did not beat the dough long enough. You need to incorporate the eggs better? This recipe will definitely go in our recipe box for keeps!
Made this many many times. Is always a hit where ever we go and my families favorite
I've been making cream puffs for 40 years. They've never tasted 'eggy'. My recipe is baked at 400 degrees for 18 minutes and then decreases to 325 for 15 additional minutes. When removed from the oven poke puffs through the top with a long toothpick or skewer -- this will release the steam from the puff and reduce the moisture inside.
Ok, I made this recipe last night with a friend, we followed the recipe exactly as explained here, and the creampuff itself, not the filling, tasted like eggs. That was all you could taste and it was gross! Other recipes for cream puffs don't list 4 eggs...the egg flavor was overpowering
Can this be frozen and used the next day?