December 15, 2010
These are just your standard Cream Puff recipe that I'm sure you ALL have...HOWEVER...you don't have the cream recipe...with some added ganache to the top which just makes them THAT much better:) I could have eaten a million of these bad boys, which is why I gave them away to people. That's what I do friends...I bake and give away. If you live by me...just stop by, I'm sure I will have something to give you! Make them small and then you can eat as many as you want!!
Boil well in a medium saucepan:
1/2 c. butter
1 c. water
Add quickly to above mixture:
1 c. flour
1/2 tsp. salt
Stir until it forms a ball and doesn't stick to the pan.
Add one egg at a time and mix well with an electric beater before adding the next egg. Place on a greased cookie sheet, whatever size and shape you want. Pun in an oven for 10 minutes at 400 degrees, then reduce to 350 degrees for 25 minutes. Cool.
Cream: recipe from Get Off Your Butt and Bake!
1 small box INSTANT vanilla pudding
1 1/3 c. cold water
1 can Sweetened Condensed Milk
Mix above ingredients together with a wire wisk. Set in fridge to set up, for 15-20 minutes. This will set up and be quite firm.
2 1/2 c. Cool Whip
Keep in well sealed container in the fridge...this will keep for several days.
Cut off tops of cream puffs, scoop out the eggy stuff, spoon in the cream. Put in fridge for several hours to set up.
1/2 c. chocolate chips
2 1/2 TBS heavy cream
Put chocolate chips in small bowl and microwave in 30 second intervals until chocolate is smooth. Add the heavy cream and stir until smooth. Microwave again for about 10 seconds, so it is even smoother. Put in zip lock baggie, cut the tip and drizzle all over the cream puffs. Refrigerate until ready to serve.