Cream Puffs with Chocolate Fondue

1 cup water
1/2 cup unsalted butter (1 stick)
1/8 teaspoon salt
1 cup all purpose flour
4 eggs
3 cups whipped cream, pudding or ice cream


1. Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
2. Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets. Bake, one sheet at a time, in a 400 degree F oven for 25 minutes (keep remaining dough covered while first batch bakes).
3. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops. Makes 25-30 mini puffs
from the New Cookbook 14ed

Chocolate Fondue

1/2 cup chocolate chips
1/4 cup half and half
1/4 cup granulated sugar
1/2 teaspoon vanilla

Combine all ingredients in a double boiler. Stir ingredients with a wooden spoon until combined and chips are melted. Top cream puffs with chocolate.


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