Ingredients

  • Cream Puffs
  • 1/2 cup butter (no substitutes)
  • 1 cup boiling water
  • 1 cup sifted enriched flour
  • 1/4 teaspoon salt
  • 4 eggs
  • French Custard, recipe follows
  • Chocolate Sauce, recipe follows

 

directions

MELT butter in boiling water. ADD flour and salt all at once. COOK, stirring constantly with wooden spoon, till mixture forms a ball that doesn’t separate. REMOVE from heat and cool slightly. ADD eggs, one at a time, beating vigorously after each until smooth. (I use my mixer to beat in the eggs) DROP dough by heaping tablespoons 3 inches apart on greased cookie sheet (if using a silpat there is no need to grease). REFRIGERATE for 30 minutes. BAKE in a very hot oven (450°F) 15 minutes, then in a slow oven (325°F) 25 minutes. REMOVE cream puffs from oven; carefully split in half horizontally with a sharp knife. Turn oven OFF and put cream puffs back in oven to dry out, about 20 minutes. COOL on rack. Just before serving, fill centers with French Custard filling. REPLACE tops and drizzle with chocolate sauce.

FRENCH CUSTARD

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 envelope un-flavored gelatin
  • 3 cups half and half
  • 4 eggs, separated
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup whipping cream

 

COMBINE sugar, cornstarch, salt and gelatin in a saucepan. In a mixing bowl, COMBINE the 3 cups of half and half with 4 egg yolks. WHISK together until blended well. ADD half and half mixture to the dry ingredients in saucepan. COOK over low heat stirring until it comes to a boil and becomes thick. Approximately 15-20 minutes. REMOVE from heat and STIR in melted butter and vanilla. POUR custard into a bowl, covering surface with plastic wrap and refrigerate overnight.

When ready to assemble, REMOVE custard from refrigerator, (it will be very thick). SPOON custard into mixing bowl, BEAT on low speed for 30 seconds. In another bowl, WHIP the whipping cream till fluffy. Gently FOLD the whipped cream into the custard until just combined.

CHOCOLATE SAUCE

1 cup granulated sugar

3/4 cup water

1/2 cup light corn syrup

1 ounce squares unsweetened chocolate, melted

 

1 teaspoon vanilla

  • In saucepan COMBINE sugar, water, and corn syrup; bring to a boil. Gradually ADD the melted chocolate, blending well. BOIL gently 10-15 minutes, stirring occasionally. ADD vanilla. COVER entire surface with clear plastic wrap;