1 c. water
FILLING:
1 large pkg. vanilla instant pie filling
TOPPING:
2 (1 oz.) squares unsweetened chocolate
Preheat oven to 400 degrees, then heat water and butter to boiling in 1 quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs, beat until smooth. Drop dough by tablespoonfuls onto greased baking sheet to form about an 8" ring. Smooth top with spatula. Bake until puffed and golden, 45 to 55 minutes. Cool ring, cut off top with sharp knife. (Pull out any soft dough) Beat heavy cream until it forms a fairly firm peak. Combine 1 cup milk, pudding/pie filling mix and extract in medium mixing bowl on low speed until blended, about 1 minute. Combine heavy cream and vanilla pudding mixture and fill cream puff ring. Replace top of cream puff ring. In a double boiler or small saucepan over boiling water, blend chocolate and butter, stirring until chocolate melts; remove from heat. Blend in sugar and vanilla, gradually stir in enough hot water until glaze consistency is reached. Drizzle over top of cream puff ring.
Heat the oven to 400 degrees. Then add 1 cup of water....
and a cup of butter (2 sticks) and bring to a boil in a large pot or heavy pan.
Once the butter is melted,
Add 1 cup of flour...
...and stir vigorously together until the mixture forms a soft ball, then remove from the heat.
Again, I have to be difficult, right?? I usually use a glass vase to hold my piping bag open while I fill it.....but keep in mind that it's just as easy to spoon the filling into the Creampuff. This is just my obsessive-compulsive baking side rearing it's ugly head. Please ignore me when I get like this.
See? Spooning the filling works just as well.
Moses, I am such a fanatic sometimes.
And she's not telling anyone.
So now comes the really fun part. The chocolate.
Be still my heart.
This is yet another deadly chocolate recipe. Seriously, it's heart-stopping. Quick! Go and make some right now. I'll wait.
2 squares of unsweetened chocolate
2 tablespoons of butter
1 cup of confectioners sugar (powdered)
1 teaspoon of vanilla
4-5 tablespoons of hot water
Heat the chocolate and butter over a double boiler.......or just use a small pan over another pan of boiling water. Once it's blended, remove from the heat and add the confectioners sugar and vanilla and stir it well. Add the hot water gradually to get the consistency thick enough to adhere to the Creampuff, but so runny that it falls off the top.
Think Hot Fudge Sundae.
In fact........wouldn't that be a great saying for a bumper sticker? Unless of course you are a lifetime member of Weight Watchers. Then..........I could see how you may run into some problems at the annual convention.
Um, what was I saying?
Oh yes. Of course. THE CREAMPUFF. Once I finished drizzling and dolloping the chocolate fudge sauce over the top of the Creampuff, I reserved a little extra whipped cream to make some decorative little toppers.
The end result of this CreamPuff was heart-stopping. See? Aurelie doesn't know whether to slice into it or just karate-chop it with the serving knife.
It was all so exciting. And delicious. And when all of the screaming was over..........there was nothing left on either plate except the crumbs.
And maybe a couple of tears of joy.
So are you still sitting here reading this?
Jeepers. You could have made two of them by now.
12 comments:
ha ha yeah I read all throught he post. yummy look delicious. I just made some profiteroles , next time I m making these. Did you serve them as soon as you finished it. cause mine went a bit soft after I left them for a while in the fridge.are they supposed to be like that.
Snooky doodle, I served this about 3 hours later and it was just perfect.....but I'll bet it wouldn't do too well overnight. Of course we'll never know because it would never last long enough for us to test it out.
You know...I forgot you have big blue. I've been looking for it. Do you think you just run it over? I want to make something ((maybe cream-puffs)) and I need REALLY need that bowl. One other thing...since you are here ~ you could just show me how to fill that pastry bag using the Waterford vase.
Just think Hot Fudge Sauce...Love it :) that could be our family motto.
Please clarify on butter. Recipe states 1/2 C. but you show 2 sticks (which usually equals 1 C.) in the photos. Thanks! It looks divine.
Thanks Brown Rabbit! I have made the correction. Let me know how it works out for you. (Yum) :)
They look yummy, but dangerous. I will wait until you have a creampuff class. Mine would pro'lly have the texture of a three week old bagel and taste like paint chips. You are so talented, sigh. As a baker, I am an excellent ER nurse.
Ahhhh....what a dreamy looking creampuff. They are pretty easy to make, and taking out the middle is a great idea. When I used to make them Uncle Bill loved the middle, said it reminded him of his Mothers cooking, wet and doughy. Not mine however crispy and burned flavor. Had a great time at the beach, missed you, but we TALKED.
The cream puffs really looks tempting! Just the mere sight of it makes me crave!
Look'n good cream puff! Marg.
TIME TO MAKE THE....something!! Get your utensils unpacked already and fire up the griddle. It's time to get your apron back on and stir the pot...c'mon, we're waiting!!
Yeah...c'mon get going or are you just a cream puff.
My Mother - Your Aunt Grace made these for Karen's graduation party OMG!! So GOOOD!!!!
We will come up with another reason to celebrate soon - so get back to work!! ;-) Marg.
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