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Cream Puffs in Chocolate Syrup - Profiteroles
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Cream puffs in a chocolate syrup

Angela Creighton

  • Pastry:
  • 2/3 cup (150 ml) butter
  • 1-1/8 cups (275 ml) milk
  • 1-1/8 cups (275 ml) flour, sifted
  • pinch of salt
  • 2 eggs
  • 1 egg white
  • vanilla pudding, prepared
  • chocolate syrup
  • For Pastry:
  • Combine butter, milk and salt in a large saucepan.
  • Cook over low heat until butter is melted.
  • Bring it to a boil.
  • Remove from heat.
  • Beat in the flour, all at once, stirring vigorously with a wooden spoon.
  • Return the saucepan to the heat for a minute, stirring constantly until the dough comes away from the sides of the pan.
  • Remove from heat and allow to cool.
  • THOROUGHLY beat in the eggs, ONE AT A TIME.
  • The dough should become shiny and golden.
  • Grease a cookie sheet and lightly sprinkle it with flour.
  • Pipe small round shapes of dough on sheet.
  • The dough doubles in size when baked so leave ample space between them.
  • Bake in a preheated 425 degree (225 C.) oven for 20 minutes.
  • Cool.
  • Cut puffs almost in half.
  • Fill with vanilla pudding.
  • Serve with chocolate syrup.

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