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1
MAKE CREAM PUFF SHELLS
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2
Preheat oven to 400.
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3
Line a cookie sheet with parchment paper.
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4
In a medium heavy saucepan add water, milk, butter,salt and sugar.Bring to a boil.
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5
Remove from heat and add flour all at once.
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Return to low heat and stir vigorously for about 1 minute until it forms a ball.
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Remove from heat And cool 5 minutes
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Beat in eggs, one at a time and beat until glossy about 1 to 2 minutes
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Drop by heaping tablespoons on prepared parchment paper about 2 inches apart.
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10
Bake sour 20 to 23 minutes until puffed , golden and dry looking.
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11
They should sound hollow when lightly tapped.
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12
Insert a skewer in each puff to vent.
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13
Cool.compeatly on wire rack.
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14
MAKE CREAM PUFF FILLING
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15
Whip heavy cream in a large chilled bowl until soft peaks form, add vanilla.
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16
Keep at soft peaks, it will be whipped more with the pudding
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17
Working quickly combine milk and pudding mix.
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18
Immediately combine pudding/milk mixture with whipped cream, beat until combined and has firm peaks about 1 minute.
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19
FILL CREAM PUFFS
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20
With a small sharp knife cut a,small opening I top of puff, remove any soft loose part, if needed, from inside to have a clean hollow middle
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21
Pipe or spoon in cream filling to fill puff.
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22
Replace cream puff top.
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23
Refrigerate cream puffs.
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24
MAKE CHOCOLATE GLAZE
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25
Heat cream just to a simmer, remove from heat add chopped chocolate.
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Let sit undisturbed for 1 minute then stir until smooth
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27
Spoon chocolate glaze over filled cream puffs while warm.
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28
Add garnish on warm cnocolate so it sticks.
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29
Refrigerate until chocolate is set.
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30
Keep and serve chilled
