Cream Puffs With Chocolate Pudding & Whipped Cream Recipe

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   OPTIONAL: Can sprinkle confectioners' sugar on top of each cream puff before serving.

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   Best when served same day.

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   Chill.

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   PUFFS: In medium saucepan, bring water, butter and salt to boiling.

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   Remove from heat and stir in flour.

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   Return to low heat and stir till mix forms ball and pulls away from sides of saucepan.

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   Remove from heat.

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   Beat in Large eggs, one at a time, beating hard (by hand) after adding each egg.

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   Drop 12 rounded Tbsp.

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    about 2 inches apart on UNGREASED cookie sheet.

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    Bake 45 to 50 min till golden.

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    Let cold completely on wire rack away from drafts.

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    TO FILL: Earlier in day prepare chocolate pudding mix.

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    Refrigeratewell till hard.

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    Set aside.

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    Whip heavy cream, confectioners' sugar and vanilla very carefully till hard.

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    (Don't overwhip.)

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    Cut horizontally top 1/3 of each cream puff.

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    Set tops aside.

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    Scoop out soft dough inside and throw away.

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    Fill bottom of puff with 1 Tbsp.

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    of pudding.

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    Top pudding with 1 Tbsp.

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    of whipped cream.

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    Put top on.

* Per serving · 4 servings · Values may vary.

No additional tips available.