1 c. water
1/2 c. butter
1/4 t. salt
1 c. flour
Almond Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)
In a 2 quart saucepan, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With a wooden spoon, vigorously stir in flour, all at once, until mixture forms a ball and leaves sides of pan. Add eggs into flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny; cool slightly. Preheat oven to 400°. Grease and flour large cookies sheet. Using a size 40 scoop, scoop out dough onto cookie sheet, making 24 puffs of dough. Bake cream puffs for 35-40 minutes or until golden. Turn off oven and let them remain in oven for 15 minutes. Remove and cool. Slice cream puffs almost in half. Fill with almond cream filling and top with chocolate glaze. Store in refrigerator.
Almond Cream Filling
1 small package instant vanilla pudding
1 1/4 c. milk
1 c. heavy cream, whipped (I have used whipped toping)
1 t. almond flavoring
Beat pudding with milk until well blended. Fold in cream and almond extract.
1/2 c. semi-sweet chocolate chips
1 T. butter
1 1/2 t. milk
1 1/2 t. light corn syrup
In microwave, heat all ingredients until chocolate is melted. Stir until smooth.