1 c. water
1 large pkg. vanilla instant pie filling
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.