| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Vanilla pudding mix (instant) |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Powdered sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Water |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs |
| 1/2 |
c |
Chocolate chips |
| 1 |
tb |
Shortening |
| 1 |
tb |
Corn syrup |
| 1 1/2 |
ts |
Milk |
INSTRUCTIONS
FILLING
CREAM PUFFS
TOPPING
For filling: Mix dry pudding and milk and chill for one hour. Beat
whipping cream, powdered sugar, and vanilla 'til stiff. Fold into pudding
mix. Refrigerate several hours.
For Cream puffs: Bring water, salt and butter to boil over medium heat.
Remove and add flour. Mix well. Return to low heat, stirring constantly,
until mixture pulls away from side of pan and forms a ball. Beat in eggs
one at a time 'til well mixed.
Drop dough from teaspoons onto greased cookie sheet and bake at 350 degrees
for 30 minutes. Puffs will look "dry" when done.
For Topping: Mix all ingredients in a double boiler until chocolate melts.
Keep warm. Slice through puffs horizontally and add about a tablespoon
of filling. Take remaining cap and drag through topping. Place on filled
puff. Must be refrigerated before serving. Best if made same day as
needed - otherwise they get soggy.
Contributor: Milwaukee Journal
Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Mar
13, 1998
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