A light, airy breakfast pastry fit for a festive brunch.
- 1 stick butter
- 1 cup water
- 1 cup flour
- 4 eggs
- melted semi-sweet chocolate to drizzle
- powdered sugar to garnish
- 1 pint heavy whipping cream
- 1 cup whole milk
- 1 3 .4 ounce package of instant vanilla pudding mix
- Preheat oven to 400°F.
- Add the butter and water to a 2 quart sauce pot and bring to a rapid boil.
- Remove from the heat and stir in the flour with a wooden spoon. Stir until the mixture forms a ball and pulls away from the sides of the pan.
- Turn dough out into a large bowl and add the eggs and beat until incorporate. Continue to beat until the dough is sticky and glossy.
- Scoop rounded teaspoons onto an ungreased baking sheet making sure to give a little space between each round. Use your finger to elongate some of the rounds to create an oblong puff.
- Place the baking sheet into the oven to cook for 15-20 minutes or until the puffs are glossy and crisp.
- Remove from the oven and allow to cool completely.
- Slice puffs in half crosswise and fill with a dollop of cream.
- Garnish the round puffs with powdered sugar and the elongated puffs with a drizzle of melted chocolate.
- For Cream Filling: Whisk together the cream, milk and vanilla pudding mix until fully combined and no lumps remain.