I didn't feel like running out to the store last night, so I decided to use what I had on hand and came up with the idea to make my mom's cream puffs. I haven't had these babies for a long time and remember them being so good. Hopefully they'll taste just as delicious as they look.
Though they look fancy, cream puffs are super easy to make. If you haven't ever made them, try them now...you won't be disappointed.
ALMOND CREAM PUFFS
Makes about 12 puffs
1 c. water
½ c. butter or margarine (I use Promise)
¼ t. salt
1 c. all-purpose flour
1 pkg. vanilla instant pudding
1-1/4 c. milk (I use skim)
1 cup heavy whipping cream, whipped (I only had a tub of light Cool Whip on hand)
1 t. almond extract
1 c. semisweet chocolate chips
2 T. butter
1 T. milk
1 T. light corn syrup (this is what gives it a nice glossy sheen)
Preheat oven to 400. In saucepan over medium heat, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating (or stirring hard) after each addition until mixture is smooth and satiny. Cool slightly. Drop by heaping tablespoon (I used an ice cream scoop) onto lightly greased and floured cookie sheet. Bake for 30-35 minutes or until puffed and golden. Cool on wire rack.
Prepare pudding using 1¼ c. milk. Fold in one cup of heavy whipping cream, whipped (or 2/3 tub of cool whip), and 1 t. almond extract. Fill puffs once they are cooled.
In microwave melt chocolate chips with butter (about 30 seconds and then stir and reheat in 10 second intervals if necessary). Add milk and corn syrup; stir until smooth. Drizzle over filled puffs.
Store in fridge until ready to serve.
NOTE: Instead of using chocolate, you could just cover them with sifted powder sugar, or put the sugar on top of the choclate once it hardens before serving. I had left over chocolate and dipped a banana in it and froze it for a future treat.