This evening I'm making a batch of chocolate-filled cream puffs to take to our Precepts Bible study brunch in the morning and thought you all might like the recipe. This little cookbook came with my Kitchen Aid stand mixer. Of course, when my husband bought it for me, I was anxious to try it out. I have changed the recipe a little, but basically it's the same. Sometimes I substitute pudding from a box, either vanilla or chocolate, for the filling.
1 cup water
1/2 cup (1 stick) butter
1/2 teaspoon salt
1 cup Pillsbury Best All-Purpose Flour
Powdered sugar (optional)
3/4 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 can (12 ounces) PET Evaporated Milk
1 1/3 cupts water
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup semisweet chocolate chips
1 tablespoon vanilla
Hot Fudge Sauce
1/2 cup semisweet chocolate chips
1/2 cup PET Evapoeated Milk
2 tablespoons granulated sugar
Preheat oven to 400 degrees F.
Heat water, butter and salt in 1 1/2 quart saucepan over high heat to a full rolling boil. reduce heat and quickly stir in Pillsbury Best Flour, stirring vigorously with wooden spoon until mixture leaves sides of pan and forms a ball.
Place mixture in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and add eggs, one at a time, beating 30 seconds after each addition. Stop and scrape bowl. turn to Speed 4 and beat 15 seconds.
Drop scant 1/4 cupfuls of dough into 12 mounds 2 inches apart on greased cookie sheets. Bake for 30 to 35 minutes or until golden brown and puffy. Cool slightly on wire racks, then slice in half horizontally with a serrated knife. Scrape insides of puffs gently with fork to remove any soft dough, then cool completely on wire racks.
Meanwhile, prepare Chocolate Filling. Combine granulated sugar, cornstarch and salt in large saucepan. Gradually stir in Pet Evaporated Milk and water. Add unsweetened chocolate. Cook and stir over mediium heat until mixture is very thick and chocolate has melted completely, frequently scraping bottom of pan with flat spatula. Bring to a simmer and simmer for one full minute, stirring constantly. Remove from heat and stir in chocolate chips and vanilla. Stir until chocolate chips have melted completely. Pour into medium bowl and cover refrigerate at least four hours or overnight.
Meanwhile, prepare Hot Fudge Sauce. Place all incredients in heavy saucepan over low heat. Cook, stirring constantly, until chocolate melts completely.
To serve, fill bottom halves of cream puffs with about 1/3 cup Chocolate Filling, place cream puff tops on filling. Lightly dust with powdered sugar (if desired), then drizzle with the Hot Fudge Sauce.
Per serving: about 363 calories. 7 G PRO, 42 G CARB, 20 G FAT, 102 MG CHOL, 36 MG SOD