Cream Puffs

Cook Time: 30-35 minutes
Preheat Oven: 400

Ingredients:
Dough:
1 cup water
½ cup butter
¼ tsp. Salt
1 cup all-purpose flour
4 eggs
Filling:
1- ½ cups cold milk
1 pkg. instant vanilla pudding mix (5.1 oz)
(or any flavor pudding)
½ -1 tsp. Almond extract (opt.)
2 cups whipping cream, whipped
Chocolate Glaze (opt.):
6 TB semisweet chocolate chips
1-1/2 tsp. shortening
¾ tsp. corn syrup
¼ tsp. ground cinnamon

Instructions:
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. Continue beating until mixture is smooth and shiny.

Drop by ¼ cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° 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 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 sauce pan, 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. Yields 1 dozen.