VANILLA CREAM PUFFS

These puffs disappear fast whenever I make them. They are filled with a tasty almond-vanilla cream, and there is a hint of cinnamon in the chocolate glaze. They are easy to make and everyone loves them. Let me know what you think!

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

FILLING:

1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups whipping cream, whipped

CHOCOLATE GLAZE:

6 tablespoons semisweet chocolate chips
1-1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 F. for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.

See more great recipes at: www.havefunbaking.com