cream puffs with chocolate drizzle
- Author: Salt and Share
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour & 15 minutes
- Yield: 50-75 puffs
- Category: Desserts
- Method: Baking
- Cuisine: French
- 2 cups water
- 2 sticks butter, salted
- ¼ teaspoon salt
- 2 teaspoon sugar
- 2 cups flour
- 8 large eggs
- 3 –4.6 oz packages vanilla cook and serve pudding
- 2 cups semi-sweet chocolate chips
- 4 tablespoons butter
- 4 tablesoons corn syrup
- 6 tablespoons milk
- Make pudding according to package directions, refrigerate.
- Preheat oven to 400 degrees.
- Bring butter and water to a boil. Remove from heat, add flour, salt and sugar. Beat well until combined. Add eggs, one at a time, beating well after each addition. Drop by teaspoonful onto cookie sheet and bake for 25-30 minutes until slightly browned. Turn oven off and leave in puffs in oven for 10 minutes. Remove and cool.
- When puffs are cool, you can bag them in ziploc bags and reserve until later. On the day of serving, slice puffs open, taking care to keep tops with bottoms. Fill with approximately one tablespoon of pudding or pipe pudding in using piping bag. Place puffs on tray you intend to serve them on.
- Make chocolate sauce: melt butter, chocolate chips, corn syrup and milk together on low heat in small sauce pan on stove top. Stir briskly to combine. Drizzle directly over puffs.
