Directions: |
Directions:Cream Puffs:
Melt butter in boiling water. Add 1 cup of flour when butter is melted. Stir continuously over heat until flour forms a ball that sticks together. Remove from heat and let cool.You can spread mixture out on a clean counter to speed cooling. When cooled sufficiently add unbeaten eggs, one at a time. Thoroughly mix each one before adding another. Drop by heaping tablespoon onto a greased cookie sheet, leaving space for cream puffs to rise.
Bake at 400º for 15 minutes. Turn oven down to 325º and continue baking for 25 minutes. Cool on a rack. They can be split in half and placed back in the oven (that has been turned off|) for 20 minutes.
Chocolate Syrup:
Put sugar, water and corn syrup in a large sauce pan and heat. When hot, add the chocolate squares. Boil gently for 10 - 15 minutes. Stir occasionally. Add vanilla. Put in a container and cover.
When ready to serve, whip the cream; split the cream puffs and fill with whipped cream. Put the tops back on and drizzle with chocolate sauce.
Options:
Cream Puffs can be filled with various sandwich fillings as a refreshing change from sandwiches.
Note:
Make miniature cream puffs by dropping batter from the tip of a teaspoon onto greased cookie sheet. Bake at 425º for 10 minutes. Reduce heat to 325º and bake another 10 minutes. When cooled, inject with whipped cream using a pastry bag and tip. Can be eaten fresh or can be frozen and brought out for a special treat. |
This recipe for Cream Puffs and Chocolate Sauce is from