Ingredientes para Vanilla Cream Puffs
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon salt
- All Purpose Flour
- 4 large eggs
- 1 cup milk
- Instant Vanilla Pudding
- Almond Extract
- Whipping Cream
- Semi Sweet Chocolate Chips
- Shortening
- Corn Syrup
- Ground Cinnamon
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Cómo preparar Vanilla Cream Puffs
- In a medium saucepan, bring 1 cup water, 1/2 cup (1 stick) unsalted butter, and 1/2 teaspoon salt to a rolling boil over medium-high heat.
- Remove from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon or spatula until a smooth ball forms.
- Return the pan to very low heat and cook, stirring constantly for 1-2 minutes to dry out the dough slightly.
- Remove from heat and let stand for 5 minutes.
- Beat in 4 large eggs one at a time, beating well with an electric mixer after each addition until the batter is smooth and glossy.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drop the batter by rounded 1/4 cup measurements, at least 3 inches apart, onto the prepared baking sheet.
- Bake for 30-35 minutes, or until golden brown and puffed.
- Remove from oven and cool completely on a wire rack.
- Once completely cool, carefully split the cream puffs in half horizontally. Gently scoop out and discard any soft dough from the inside.
- In a medium bowl, beat 1 cup milk, 1 (3.4 ounce) package instant vanilla pudding mix, and 1 teaspoon vanilla extract on low speed for 2 minutes.
- Let stand for 5 minutes to thicken.
- Gently fold in 1 cup whipped heavy cream.
- Fill each cream puff bottom with the vanilla custard.
- Top with the cream puff lids.
- In a small, heavy saucepan, combine 1/2 cup semi-sweet chocolate chips and 2 tablespoons heavy cream.
- Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
- Drizzle the chocolate glaze over the filled cream puffs.
- Refrigerate for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
85g
Fat
122g
Carbs
12g
