Mini Cream Puffs
By: Anonymous
Published: Thursday, December 3, 2009 - 12:24am

Ingredients




1 cup water
1/2 cup (¼ lb.) butter
1 cup sifted flour
4 eggs
1/4 teaspoon salt
2 squares semi-sweet chocolate
2 tablespoons butter
2/3 cup confectioners sugar
2 tablespoons milk
1 cup heavy or whipping cream
1 tablespoon sugar
3 3/4 ounces pkg. vanilla instant pudding
1 1/4 cups milk
1/2 teaspoon vanilla

Preparation

1 Heat water, butter, and salt in medium saucepan; bring to a boil. Reduce heat; add flour (all at once). Stir with wooden spoon until it leaves sides of pan and forms a ball. Remove from heat and beat in eggs, one at a time; beat vigorously until smooth. 2 Preheat oven to 375 degrees. Lightly grease large cookie sheet. Using two small spoons, make 1 inch mounds 2 inches apart. Bake 30 minutes; remove from oven onto wire racks to cool. Cut off top third. Fill with custard or ice cream for desserts or fill with chicken, ham salad, or cheese (whipped) for appetizers. For desserts top with icing or confectioners sugar. 3 In 1 quart saucepan over low heat, melt semi-sweet chocolate and butter, stirring frequently. Stir in confectioners sugar and milk until smooth. 4 In small bowl, with mixer at medium speed, beat cream, add sugar slowly until soft peaks form; set aside. Prepare vanilla pudding as label directs but use only 1 1/4 cup milk. With wire whisk gently fold whipped cream and vanilla into prepared vanilla pudding.