|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/3 | cup | margarine | 3/4 | cup (8 fl oz) | water | 3/4 | cup | all-purpose flour | 3 | large | eggs | 1 | package yields | Desserts, puddings, banana, dry mix, instant, prep | 1/4 | cup, fluid (yields 2 cups whipped) | heavy cream | 1/3 | package (net weight, 12 oz) | chocolate chips, semisweet | 1/8 | stick | margarine |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a saucepan, heat butter and water until almost boiling. Remove from heat. | | 2 | Add flour. Return to heat. Beat vigorously with a wooden spoon until mixture thickens, leaves side of pan and forms a ball. Remove from heat. | | 3 | Add eggs one at a time, and beat constantly until eggs are fully incorporated (this was the hardest part for me, since the dough was pretty hard adding eggs makes it runny, just so you know) | | 4 | Put the dough in a ziploc bag, snipping off a small corner, and pipe small lines on a cookie sheet lined with parchment paper | | 5 | Bake immediately at 400 degrees until light, puffy and golden, about 25 minutes. DO NOT open the oven door during baking, or they will not puff%21 (even if they don''t, they still work ok) | | 6 | Let cool, uncovered, on rack. | | 7 | Make the pudding according to directions. Whip cream and fold into vanilla pudding. Just poke a hole in the end of the puffs, and pipe the cream mixture inside. | | 8 | For the glaze, ,in a double boiler, ,melt chocolate and butter over low heat. Drizzle chocolate over puffs. Let cool. Serve. | | 9 | Because of the pudding, you need to refrigerate any leftovers. |
|
