Cream Puffs (from scratch!)

CREAM PUFFS

BASIC CREAM PUFFS:

1/2 c. butter (1 stick)
1 c. water
1/8 tsp. salt
1 c. all-purpose flour
4 eggs

GLAZE & VANILLA CREAM:

2 boxes instant vanilla pudding mix
3 c. milk
1 c. whipping cream, divided
4 (1 oz.) sqs. semi-sweet chocolate

Preheat oven to 375 degrees. Bring butter, water and salt to a boil in a 2-quart saucepan over medium-high heat. Add flour all at once. Stir until mixture comes together and looks like mashed potatoes. Remove from heat. Add eggs, one at a time, beating well with a wire whisk after each addition. (Mixture will curdle but will smooth as it is blended.) Beat until smooth and pasty. Drop by heaping teaspoons onto 2 greased baking sheets, making 12 mounds. Bake 45 minutes, or until puffed and golden. Remove from oven. Working quickly, with a small sharp knife, make a 1/2 inch slit in the side of each puff. Bake 10 to 15 minutes longer to let the steam escape. Let cool. While puffs are baking, prepare filling and glaze.

FILLING: Combine pudding mix, milk and 3/4 cup of whipping cream until smooth and well blended. Chill until ready to fill puffs.

CHOCOLATE GLAZE: Combine chocolate and the remaining 1/4 cup whipping cream in a small heavy saucepan. Melt over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat and set aside. When puffs are cool, split them and fill with vanilla pudding mixture. Drizzle slightly warm chocolate sauce over each puff to glaze. Chill until ready to serve.

Again, thanks to Jamie for the recipe! Yummy!