Heavenly Boston Cream Puffs

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup Chocolate chips or chopped semisweet chocolate
  • 1 cup Flour

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Heavy whipping cream
  • 1 2/3 cups Whole milk

• Desserts

  • 2 small boxes Vanilla pudding, instant

• Liquids

  • 1 cup Water

• Other

  • 8 oz Or 2 cups of whipped cream, fresh or tub

Found on thebakingchocolatess.com

Description

Directions

• Preheat oven to 375 degrees
• In a pan, add butter and water and bring to a rolling boil
• Stir in flour and stir vigorously over low heat until mixture leaves the pan, forming a soft ball.
• Remove from heat and cool for a couple of minutes
• Using a mixer, beat in eggs one at a time until all mixed in.
• Beat mixture until smooth and has elasticity.
• Drop by 1/4 cup or using a large cookie scoop onto ungreased cookie sheet or parchment paper.
• Bake 25-30 minutes, and make sure they are done and not under-baked.
• Poke or slit a small hole in each top of the cream puff to let the air escape.
• Allow to cool.
• Beat milk and pudding mix with a whisk or mixer for 2 minutes.
• Gently fold in whipped cream. Let stand 5 minutes.
• Slice the cream puffs in half and fill with the chilled pudding mixture.
• In small sauce-pan or microwave bowl, add chocolate chips or chopped semisweet chocolate and heavy whipping cream and heat over low heat (or in the microwave) until the cream is very hot.
• Remove from the heat, and whisk together until the chocolate is melted and the icing is smooth.
• Pour a spoonful or two or three onto each cream puff.
• Serve immediately; or refrigerate for up to several hours.