Cream Puffs

I finally came across a wonderful recipe for cream puffs!  I’ve tried a few versions of these, but finally found one I could be proud to post:)  It’s a great recipe and they turn out very light and delicious.  Instead of making my own cream whip filling, I bought a can of aerosol reddi-whip and filled them just after they cooled .  And what’s also great is you can fill them with just about anything and decorate them so they look pretty and elegant.  Most “normal” people eat these as a dessert, we eat them for breakfast…WHY NOT???

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Ingredients for cream puffs   

4 tablespoons butter

1/2 cup water

1/2 cup all-purpose four

1 teaspoon superfine sugar

2 eggs

Ingredients for the Sauce:

4 oz. semisweet chocolate

2 tablespoons butter

4 tablespoons heavy cream

2/3 cup heavy cream for the filling

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Set the oven at 400 degrees.  Grease a cookie sheet and dampen it with water.  Cut up the butter and heat it in a saucepan with water.

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Sift the flour and sugar into a bowl.  When the water boils, remove it from the heat and add the flour and sugar.

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Beat the mixture hard with a wooden spoon until it is smooth and comes away from the sides of the saucepan.

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Beat the eggs, then beat them into the mixture, a little at a time, until you have a thick, smooth, glossy paste.

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Put teaspoons of the mixture onto the cookie sheet.  Keep the puffs small or they will not cook all the way through. I used a small melon ball scooper and it worked great with the sticky dough.  Keep the drops the size of a gum ball or as big around as a quarter. Bake for 20 to 25 minutes until puffy and golden brown.

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Put the cream puffs on a wire rack to cool.  Pierce them with a toothpick or fork to let out any steam to keep them from getting soft.

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Break the chocolate into a saucepan.  Add the butter and cream.  Stir over low heat until the chocolate has melted. Whip the cream for the filling in a bowl until thick.  Slice open each puff and fill with cream.

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Arrange the puffs on a serving plate.  Pour over the chocolate sauce, making sure each cream puff is lightly coated. Pour any extra chocolate sauce into a small pitcher and serve it with the cream puffs.  My recommendation is to eat them as soon as you can – they taste best when they’re fresh!

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