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1/2 c. water
1/4 c. butter or regular butter
1/8 tsp. salt
1/2 c. all purpose flour
2 lg. eggs


1/2 pt. heavy Grade A cream (not with chemicals)
1/4 c. powdered sugar
1/2 tsp. vanilla


1/2 c. sugar
4 tsp. cornstarch
1/2 c. water
1 (1 oz.) square unsweetened chocolate
Dash salt
1 tbsp. butter
1/2 tsp. vanilla

Preheat oven to 400 degrees. In small saucepan, combine water, butter and salt. Over medium heat, bring to boiling. Remove from heat. Immediately with wooden spoon, beat in all the flour. Over low heat, beat until mixture leaves side of pan and forms a ball, 1 to 2 minutes. Remove from heat.

Add one egg; with portable electric mixer or wooden spoon, beat until well blended. Then add the other egg, and beat until the dough is shiny and satiny, about one minute.

Drop the dough by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden brown. Puffs should sound hollow when lightly tapped with fingertip. Cool on cookie rack.

For Chocolate Glaze: In saucepan combine 1/2 cup sugar and 4 teaspoons cornstarch. Add water, chocolate, and dash salt. Cook and stir until thickened and bubbly. Remove from heat; stir in butter and 1/2 teaspoon vanilla. Cool to warm. Meanwhile, make filling. Whip cream, powdered sugar and vanilla until soft peaks form.

To assemble, cut off tops of cream puffs with sharp knife. Fill puffs with whipped cream; replace tops. Spoon chocolate over top half of puffs. Refrigerate and serve the same day. (Filled puffs become soggy on standing). Makes six large puffs.

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