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Ingredients
- 1/2 cup water
- 1/2 cup 2% milk
- 1/2 cup butter
- 3/4 cup flour
- 4 large eggs
- 2 cups thawed Cool Whip Light Whipped Topping
- 1 pkg. (225 g) Baker's Semi-Sweet Chocolate
Method
- Preheat oven to 400F.
- Bring water, milk and butter to boil in saucepan on high heat.
- Cook 1 min., stirring constantly.
- Remove from heat.
- Add flour; stir vigorously 1 min.
- until smooth and well blended.
- Cook and stir on low heat 1 min.
- to dry out mixture slightly.
- Place in medium bowl.
- Add 2 of the eggs, using spatula to incorporate well.
- Add remaining eggs, 1 at a time.
- Stir 2 min.
- until smooth and glossy.
- Spoon mixture in 2 tsp.
- portions, 2 inches apart, on parchment-covered baking sheet.
- Bake 5 min.
- Open oven door slightly (1 cm) to allow crisping.
- Bake an additional 10 min.
- until golden brown.
- Transfer buns to wire rack.
- Cool completely, about 10 min.
- Slice part way on side of each bun; pipe in 2 tsp.
- whipped topping.
- Meanwhile, melt chocolate on low heat in saucepan.
- Dip bun tops into melted chocolate.
- Dust with icing sugar, if desired.
