Directions: |
Directions:Puff: In a 2 to 3 quart saucepan over medium-high heat, bring water and butter to a boil. When butter melts, add flour all at once and stir until mixture holds together and pulls from side of pan, about 15 to 30 seconds. Remove pan from heat; you can put mixture in a food processor or leave in pan. Let cool for 2 minutes. Add eggs, 1 at a time, whirling or beating vigorously after each addition, until egg is incorporated and mixture is glossy. Evenly space 6 equal amounts of dough on a greased 10X15-inch baking sheet. Bake at 425º until puffs are deep golden, and firm and dry to the touch, about 35 minutes. If undercooked, the shells may soften and collapse. Transfer puffs to a rack and let cool completely. If made ahead, store puffs airtight up to 2 days or freeze. If they soften, reheat on baking sheet in a 400º oven until puffs are crisp to touch, about 5 minutes.
Filling: In a bowl of an electric mixer, beat whipping cream, powdered sugar, and vanilla until mixture holds soft peaks. With a serrated knife, gently cut the upper fourth from each puff. Pull out and discard eggy webs, then fill with whipped cream. Replace puff lids. Place puffs on a wire rack set over a rimmed pan.
Glaze: Over hot water in the top of a double boiler, combine whipping cream and chocolate. Stir over medium heat until chocolate melts and mixture is smooth. While glaze is warm, spoon over puffs, covering tops and sides as well as you can. Lift rack from pan and scrape chocolate drips from pan back into double boiler; return rack to rimmed pan and spoon chocolate over puffs to finish coating. Chill puffs until chocolate is set, about 30 minutes. Serve or chill up to 2 hours longer. Makes 6.
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This recipe for Bosche Bollen (Similar to Eclairs) is from