French Vanilla Cream Puffs
French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.
Serving size: 1 puff
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant French vanilla pudding mix
- 1 cup whipped topping
- 1 package (12 ounces) miniature semisweet chocolate chips
- Confectioners' sugar
In a saucepan, bring water and butter to a boil. Add flour and salt all at once; 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. Beat until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.
For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.