Vanilla Cream Puffs

Wonder how many of these I have made through the years? Donna, remember the mini cream puffs?

Ingredients:

1 cup water
1/2 cup butter
1/3 teaspoon salt
1 cup flour
4 eggs

Filling:

1 1/2 cups milk
1 pkg. instant vanilla pudding mix
2 cups whipping cream, whipped

Chocolate Glaze:

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

Directions: 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 1/4 cupfuls 3 inches apart onto a greased baking sheet. Bake at 400 degrees 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 mlk, 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: One dozen.