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<blockquote data-quote="moreluck" data-source="post: 800188" data-attributes="member: 1246">Mini Cream PuffsCDKitchen &nbsp;Ingredients:&nbsp;***PUFFS***1 cup water1/2 cup butter1 cup sifted flour4 eggs1/4 teaspoon salt&nbsp;***SEMI-SWEET CHOCOLATE GLAZE***2 squares semi-sweet chocolate2 tablespoons butter2/3 cup confectioners sugar2 tablespoons milk&nbsp;***VANILLA FILLING***1 cup heavy or whipping cream1 tablespoon sugar1 package (3 1/2 to 3 3/4 oz. size) vanilla instant pudding1 1/4 cup milk1/2 teaspoon vanilla&nbsp;Directions:For Puffs: Heat water, butter, and salt in medium saucepan; bring to a boil. Reduce heat; add flour (all at once). Stir with wooden spoon until it leaves sides of pan and forms a ball. &nbsp;Remove from heat and beat in eggs, one at a time; beat vigorously until smooth. &nbsp;Preheat oven to 375 degrees. Lightly grease large cookie sheet. Using two small spoons, make 1 inch mounds 2 inches apart. Bake 30 minutes; remove from oven onto wire racks to cool. &nbsp;Cut off top third. Fill with custard or ice cream for desserts or fill with chicken, ham salad, or cheese (whipped) for appetizers. For desserts top with icing or confectioners sugar. &nbsp;For Glaze: In 1 quart saucepan over low heat, melt semi-sweet chocolate and butter, stirring frequently. Stir in confectioners sugar and milk until smooth. &nbsp;For Filling: In small bowl, with mixer at medium speed, beat cream, add sugar slowly until soft peaks form; set aside. &nbsp;Prepare vanilla pudding as label directs but use only amount of milk designated in this recipe. With wire whisk gently fold whipped cream and vanilla into prepared vanilla pudding.</blockquote>

[QUOTE="moreluck, post: 800188, member: 1246"] Mini Cream Puffs CDKitchen Ingredients: ***PUFFS*** 1 cup water 1/2 cup butter 1 cup sifted flour 4 eggs 1/4 teaspoon salt ***SEMI-SWEET CHOCOLATE GLAZE*** 2 squares semi-sweet chocolate 2 tablespoons butter 2/3 cup confectioners sugar 2 tablespoons milk ***VANILLA FILLING*** 1 cup heavy or whipping cream 1 tablespoon sugar 1 package (3 1/2 to 3 3/4 oz. size) vanilla instant pudding 1 1/4 cup milk 1/2 teaspoon vanilla Directions: For Puffs: Heat water, butter, and salt in medium saucepan; bring to a boil. Reduce heat; add flour (all at once). Stir with wooden spoon until it leaves sides of pan and forms a ball. Remove from heat and beat in eggs, one at a time; beat vigorously until smooth. Preheat oven to 375 degrees. Lightly grease large cookie sheet. Using two small spoons, make 1 inch mounds 2 inches apart. Bake 30 minutes; remove from oven onto wire racks to cool. Cut off top third. Fill with custard or ice cream for desserts or fill with chicken, ham salad, or cheese (whipped) for appetizers. For desserts top with icing or confectioners sugar. For Glaze: In 1 quart saucepan over low heat, melt semi-sweet chocolate and butter, stirring frequently. Stir in confectioners sugar and milk until smooth. For Filling: In small bowl, with mixer at medium speed, beat cream, add sugar slowly until soft peaks form; set aside. Prepare vanilla pudding as label directs but use only amount of milk designated in this recipe. With wire whisk gently fold whipped cream and vanilla into prepared vanilla pudding. [/QUOTE]

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