Decadent Vanilla Cream Puffs with Chocolate Drizzle
These luxurious vanilla cream puffs are a delightful treat that combines a light and airy choux pastry filled with a rich, creamy vanilla pudding and almond-flavored whipped cream. Topped off with a luscious chocolate glaze, they are perfect for satisfying your sweet tooth and impressing guests at any gathering. Originating from the 2003 Taste of Home Annual Recipe Book, this recipe is simple enough for beginners yet delivers an elegant dessert that looks and tastes gourmet. Enjoy these cream puffs as a charming addition to your dessert table or as a special sweet for your loved ones.
10
Servings
N/A
Calories
13
Ingredients
Ingredients
water
1 cup (none)
butter
1/2 cup (unsalted, no substitutes please)
salt
1/4 teaspoon (none)
all-purpose flour
1 cup (sifted)
eggs
4 (large, at room temperature)
cold milk
1 1/2 cups (none)
instant vanilla pudding mix
1 (5 1/8 ounce) package (none)
almond extract
3/4 teaspoon (none)
whipping cream
2 cups (whipped to soft peaks)
semi-sweet chocolate chips
6 tablespoons (chopped)
shortening
1 1/2 teaspoons (none)
corn syrup
3/4 teaspoon (none)
ground cinnamon
1/4 teaspoon (none)
Instructions
1
In a medium saucepan, combine water, butter, and salt, and bring to a boil over medium heat.
2
Once boiling, add all the flour at once and stir vigorously until the mixture pulls away from the sides and forms a ball.
3
Remove the saucepan from heat and allow the mixture to rest for about 5 minutes.
4
Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth and shiny.
5
Spoon or pipe the batter into mounds of about 1/4 cup on a greased baking sheet, ensuring they are at least 3 inches apart.
6
Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until golden brown.
7
Transfer the puffs to a wire rack and immediately split them open gently, removing the top and discarding any soft dough inside. Let cool completely.
8
In a separate bowl, combine the cold milk, instant vanilla pudding mix, and almond extract. Beat on low speed for 2 minutes, then let the mixture stand for an additional 5 minutes.
9
Fold in the whipped cream until well combined. Fill each cream puff with this mixture and carefully replace the tops.
10
To make the glaze, combine chocolate chips, shortening, corn syrup, and ground cinnamon in a heavy saucepan. Cook over low heat, stirring until the chocolate is melted and smooth.
11
Drizzle the warm chocolate glaze over each filled cream puff.
12
Chill in the refrigerator for at least one hour before serving for optimal flavor and texture.
13
Refrigerate any leftovers in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of these cream puffs?
These cream puffs feature a luxurious vanilla pudding filling with a hint of almond and a decadent chocolate drizzle.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the recommended oven temperature for baking the puffs?
The oven should be preheated and set to 400°F (200°C).
How long should the cream puffs bake?
Bake the puffs for 30-35 minutes or until they are golden brown.
Can I use a butter substitute for the pastry?
The recipe specifically recommends using 1/2 cup of unsalted butter and advises no substitutes.
How should the eggs be prepared before adding them to the dough?
The 4 large eggs should be at room temperature before being incorporated into the batter.
What type of flour is required for the choux pastry?
The recipe calls for 1 cup of sifted all-purpose flour.
How do I incorporate the eggs into the pastry mixture?
Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth and shiny.
How much space should be left between the mounds of batter on the baking sheet?
Ensure the mounds are placed at least 3 inches apart on a greased baking sheet.
What should I do immediately after removing the puffs from the oven?
Immediately split them open gently, remove the top, and discard any soft dough inside before letting them cool.
What is the base of the cream filling?
The filling is made from a combination of cold milk, instant vanilla pudding mix, almond extract, and whipped cream.
How long should I beat the pudding mixture?
Beat the pudding mixture on low speed for 2 minutes.
How long does the pudding need to stand before folding in whipped cream?
The mixture should stand for 5 minutes after beating.
What consistency should the whipping cream have?
The 2 cups of whipping cream should be whipped to soft peaks before being folded into the filling.
What ingredients are in the chocolate glaze?
The glaze consists of semi-sweet chocolate chips, shortening, corn syrup, and ground cinnamon.
How should the chocolate glaze be cooked?
Cook the glaze ingredients in a heavy saucepan over low heat, stirring until the chocolate is melted and smooth.
Is there a specific extract used in this recipe?
Yes, 3/4 teaspoon of almond extract is used to flavor the vanilla filling.
What size package of pudding mix is needed?
Use one 5 1/8 ounce package of instant vanilla pudding mix.
How should the cream puffs be chilled before serving?
Chill the filled puffs in the refrigerator for at least one hour for optimal flavor and texture.
How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator.
What is the origin of this recipe?
This recipe originated from the 2003 Taste of Home Annual Recipe Book.
What is the total number of ingredients used?
The recipe uses a total of 13 ingredients.
Does the recipe use salted or unsalted butter?
It uses 1/2 cup of unsalted butter.
What is the purpose of the corn syrup in the glaze?
The corn syrup helps create a smooth and glossy finish for the chocolate drizzle.
How much batter should be used for each puff?
Spoon or pipe the batter into mounds of about 1/4 cup each.
What color should the puffs be when finished baking?
They should be a golden brown color.
Is the chocolate drizzle applied warm or cold?
The warm chocolate glaze should be drizzled over the filled cream puffs.
What type of saucepan is recommended for the glaze?
A heavy saucepan is recommended to ensure even melting without burning the chocolate.
Can beginners make this recipe?
Yes, the description notes that the recipe is simple enough for beginners.
What is the first step in making the choux pastry?
The first step is to combine water, butter, and salt in a medium saucepan and bring to a boil.