Cream Puffs With Chocolate Pudding & Whipped Cream Recipe - water

Method

• OPTIONAL: Can sprinkle confectioners' sugar on top of each cream puff before serving.
• Best when served same day.
• Chill.
• PUFFS: In medium saucepan, bring water, butter and salt to boiling.
• Remove from heat and stir in flour.
• Return to low heat and stir till mix forms ball and pulls away from sides of saucepan.
• Remove from heat.
• Beat in Large eggs, one at a time, beating hard (by hand) after adding each egg.
• Drop 12 rounded Tbsp.
• about 2 inches apart on UNGREASED cookie sheet.
• Bake 45 to 50 min till golden.
• Let cold completely on wire rack away from drafts.
• TO FILL: Earlier in day prepare chocolate pudding mix.
• Refrigeratewell till hard.
• Set aside.
• Whip heavy cream, confectioners' sugar and vanilla very carefully till hard.
• (Don't overwhip.)
• Cut horizontally top 1/3 of each cream puff.
• Set tops aside.
• Scoop out soft dough inside and throw away.
• Fill bottom of puff with 1 Tbsp.
• of pudding.
• Top pudding with 1 Tbsp.
• of whipped cream.
• Put top on.