Cream Puffs

Cream puff dough

1 cup water

1 stick butter

1 cup all-purpose flour

4 eggs

Cream filling

1 package pudding (chocolate is superior)

1 cup milk

1 tsp vanilla

3 Tbsp powdered sugar

1 cup heavy cream 

Chocolate drizzle

1/4 cup semi-sweet chocolate chips

1Tbsp butter

2 Tbsp heavy cream 

Preheat oven to 400°.

For dough: 

In a medium sized saucepan, combine water and butter and bring to a rolling boil. Reduce heat to low and add flour. Mix until smooth and a dough ball has formed. Remove pan from heat and let cool for a few minutes. Add in eggs one at a time and beat until completely combined. (This may take a couple minutes, but just trust and keep mixing.) Add in second egg once the first is completely combined. Repeat with the other two eggs. Spoon or pipe gold dollar sized dollops onto a lightly greased cookie sheet. Bake at 400° for 25-30 minutes. Remove and cool on wrack.

For filling:

Whisk pudding mix, milk, and vanilla together, then place in fridge for about 5 minutes. Whip heavy cream with powdered sugar then fold into pudding. Let chill in the fridge

For chocolate drizzle:

In a microwave safe dish, melt chocolate chips and butter in the microwave. (About 2, 15 second intervals, stirring after both.) Mix in heavy cream and microwave in 10 second intervals until smooth and “drizzle-able”. 

Assembling:

Once puffs are completely cooled, cut a small hole in the bottom and pipe filling into the puffs. Drizzle chocolate over puffs. 

Additional notes:

I made the chocolate drizzle after I had filled the puffs, that way the drizzle doesn’t harden again.