Chocolate Cream Puffs

* Ingredients

+Karim Puff from Heavenly Boston

° 1/2 cup butter

° 1 cup of water

° 1 cup of flour

° 4 eggs

+ Heavenly Boston Cream Filling

° 2 small cans vanilla instant pudding 3.4 oz

° 1 and 2/3 cup full-fat cold milk

° 8 ounces or 2 cups of fresh whipped cream or a bowl

+Chocolate Icing from Heavenly

° 1 cup chopped chocolate chips or semisweet chocolate

° 1/2 cup heavy whipping cream

* Instructions :

The oven is heated to 375 degrees

In a frying pan, add butter and water and bring to a boil

Stir with the flour and stir vigorously over low heat until the mixture leaves the skillet, forming a soft ball.

Remove from heat and cool down for a few minutes

Using a mixer, beat the eggs one by one until all of them are mixed.

Whip the mixture until smooth and elastic.

Drop it 1/4 cup or using a tablespoon of biscuit on an uncoated cookie sheet or parchment paper.

Bake for 25-30 minutes, making sure they are done and not under-cooked.

Poke or poke a small hole in each top of the cream puff to allow the air to escape.

Let it cool down.

Heavenly Cream Filling

Whisk the milk and pudding with a whisk or mixer for 2 minutes.

Gently add whipped cream. Let it stand for 5 minutes.

Cut the cream balls in half and fill them with the cooled pudding mixture.

Chocolate Icing from Heavenly

In a small saucepan or microwave bowl, add chopped chocolate or semisweet chocolate chips and heavy whipping cream and heat over low heat (or in the microwave) until the cream is very hot.

Remove from heat and whisk together until the chocolate melts and the frosting is smooth.

Pour one, two, or three tablespoons on each creamy puff.

Apply right away or cool for up to several hours.

* Notes

For the heavenly cream filling, you can substitute the whipped cream for 8 ounces of light or regular cream or Greek yogurt with vanilla if you like. You can also omit the chocolate cream and sprinkle it with confectioners’ sugar.

Enjoy !