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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 8 servings |
||
| Calories 545 | ||
| Calories from Fat 369 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.1g | 63% | |
| Saturated Fat 24.5g | 122% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 224mg | 74% | |
| Sodium 496mg | 20% | |
| Potassium 199mg | 5% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 21.6g | ||
| Protein 7.9g | 15% | |
Ingredients
PUFF
- 1 cup water
- 1/2 cup butter, no substitutes please
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
FILLING
- 1 1/2 cups cold milk
- 1 (5 1/8 ounce) package instant vanilla pudding
- 3/4 teaspoon almond extract
- 2 cups whipping cream, whipped
CHOCOLATE GLAZE
- 6 tablespoons semi-sweet chocolate chips
- 1 1/2 teaspoons shortening
- 3/4 teaspoon corn syrup
- 1/4 teaspoon ground cinnamon
Directions
1
In saucepan, bring water, butter and salt to a boil.2
Add flour all at once and stir until it forms a ball.3
Remove from from heat, let stand 5 minutes.4
Add eggs, one at a time, beating well after each addition.5
Continue beating until mixture is smooth and shiny.6
Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.7
Bake at 400 degrees for 30-35 minutes (or until golden brown).8
Remove to a wire rack.9
Immediately split puffs open; remove tops and set aside.10
Remove and discard soft dough inside puff.11
Let cool.12
In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.13
Let stand for 5 minutes.14
Fold in the whipped cream.15
Fill the cream puffs and replace tops.16
In a heavy saucepan, combine glaze ingredients.17
Cook and stir over low heat until chocolate melts and mixture is smooth.18
Drizzle over cream puffs.19
Chill for at least one hour before serving.20
Refrigerate any leftovers.
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Featured Reviews for This Recipe
From: Mrs. Middlekauff
On Sep 24, 2009
I made these tonight and took them to my hubby at work. He said they were the best thing I've ever cooked. I didn't put the chocolate glaze on I just dusted it with powdered sugar because I was afraid of it being to rich. Hubby said he was glad I did. This was an easy recipe and I will be making it again soon. Thank you.
From: Flying Dumpling
On Aug 23, 2009
I made this with my friend and I, and it came out gorgeous! We both made four huge cream puffs with all the batter. It was pretty burnt on top but we covered it with chocolate. After the puffs were finished baking and we opened it, it was completely hollow inside. We didn't even need to remove any soft dough. I'm very happy about that. However the glaze was not as liquid-y as I expected to be. It was too thick to drizzle over the cream puffs and we ended up scooping it up with a spoon and plopping it on top. Everything was good expect for the glaze. I think it would have been nice if the puffs were not refrigerated but the filling was. I felt that I missed out on the "crispiness" right after it was finished baking before putting it in the refrigerator.
From: * Pamela *
On Dec 13, 2004
These were awesome! They were easy to make too! The only thing I found was that the filling was much too much for this recipe!! I could have halfed it and still had plenty, oh well it will just give me an excuse to make a second batch of the puffs to use it up,lol! These were a picture perfect addition to my Christmas Party menu, thanks.
From: Mirj
On May 26, 2003
This is pretty much the same way I make my cream puffs, except I never, NEVER thought to add the almond extract to the vanilla cream. It takes it to a completely different dimension! I also added a bit of the almond extract to the chocolate glaze, left out the cinnamon, and then sprinkled chopped sugared almonds on top. Totally TDF!!
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