These appear to be mouthwatering cream puffs or eclairs covered with molten chocolate and filled with whipped cream.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 medium puffs |
Ingredients
- 1 cup water
- ½ cup butter
- 1 cup sifted all-purpose flour
- ¼ teaspoon salt
- 4 eggs
- 1 pint heavy cream
- 1 tablespoon white sugar
- ½ teaspoon vanilla extract
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
- Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
- In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 169 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Works good but here is my timing. The first part at 400F is for 15min, then bring down to 350F for another 10 min. Turn off oven and open door slightly and let cool. I also use vanilla pudding and whipping cream inside.
Fun and easy. Made the cream filling a little sweeter. Thank you, I always wanted to make these, but was convinced it was difficult.
easy to make. quick. tasted fine.
cooking time was too long they were burnt 12 min before the timer on the lower temp . I would suggest not cooking as long I have a new oven so know it is accurate. Other then that it is a good recipe but keep a close eye on the color of them to adjust the time.
Used 35% cream and still really runny. Liked the pastry part.
it was delicous and creamy i added sprinkles.
Delicous!! All I did was add one more tbls of sugar to the whipped cream. YUM
These came out perfectly! Our grandson wanted to leave one out for Santa Claus —- and his parents dutifully complied!
Scrumptious and delicate.
No I did Chang anything. This is akeeper Love the way it was so easy. Thank you
Wonderful love these
made this according to the instructions So de;licious I brought them to a party and impressed every one there
made this according to the instructions So de;licious I brought them to a party and impressed every one there
Love this recipe! Quick and easy. However, i made my own fillings and they turned out perfect!
They were heavy and did not rise. I probably did something wrong but tossed them.
It was good but this time use whipped topping and chocolate sauce topping it was better and lower cost and time
I have been making cream puffs for years. I don’t use salt in the pastry puffs, there’s enough salt in salted butter. I also make in small batches easier to mix just 1/2 the puff recipe as written I also have found they turn out better at least for me if made in smaller batches. a bit more time consuming but overall makes better puffs. I also do by hand. I have also found using a mixer docent make a better dough bake at 450 for 15 minutes until puffed and slightly browned then lower heat to 300 and bake another 30 40 minutes. when cooled slice off the top and fill with whatever filling your using rarely is there any soft center dough to remove
Looks complicated, but is super easy with these good directions! These can also be filled with pudding. If you use sugar-free, it’s a lot less calories.
I tried using canoli for the filling, it worked wonderfully! A few days prior to baking this, I got some from Heinen’s, and my family loved them! My dad’s birthday was in a few days, so I tried to recreate them. I was fairly certain the store bought ones were canoli filled, so that is what I used. It is now a family favorite! I will definitely make them again!
SO YUMMY!!! However, a few words of advice to those about to make them: A) I did not put them back in the cooling oven as instructed, because I did not want them to lose the consistency I had at the time. Turned out great. B) the whipped cream recipe makes WAAAYYY too much cream! Next time I will only put in maybe 3/4 cup cream. Great recipe overall.
Very easy! Great taste! TY