VANILLA CREAM PUFFS

By sarey

Ingredients

• FILLING:
• 1/2 C WATER
• 1/2 C BUTTER
• 1/4 t SALT
• 1 C FLOUR
• 4 EGGS
• 1-1/2 C COLD MILK
• 1 PKG (5.1 OZ) INSTANT VANILLA PUDDING MIX
• 2 C HEAVY WHIPPING CREAM, WHIPPED
• CHOCOLATE GLAZE:
• 6 T SEMISWEET CHOCOLATE CHIPS
• 1-1/2 t SHORTENING
• 3/4 t CORN SYRUP
• 1/4 t GROUND CINNAMON

Preparation

Step 1

IN A LARGE SAUCEPAN, BRING THE WATER, BUTTER AND SALT TO A BOIL. ADD THE FLOUR ALL AT ONCE AND STIR UNTIL A SMOOTH BALL FORMS. REMOVE FROM THE HEAT AND 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 C CUPFULS 3 INCHES 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 IN HALF, REMOVE TOPS AND SET ASIDE. DISCARD SOFT DOUGH INSIDE. COOL PUFFS.

IN A MIXING 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 AND REPLACE TOPS.

IN A HEAVY SAUCEPAN, COMBINE GLAZE INGREDIENTS. COOK AND STIR OVER LOW HEAT UNTIL THE CHOCOLATE IS MELTED AND MIXTURE IS SMOOTH. DRIZZLE OVER CREAM PUFFS. CHILL FOR AT LEAST 1 HOUR BEFORE SERVING