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1 cup flour
1 cup water
1/2 cup butter
1/4 tsp. salt
3 oz. pkg. instant vanilla pudding and pie filling mix
1/4 cup amaretto
3/4 cup whipping cream, whipped
3 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 Tbsp. shortening
Grease cookie sheets and preheat oven to 425 degrees. In a heavy saucepan, combine water, butter and salt and bring to a boil over medium heat. Stir in flour and cook, stirring constantly, until mixture forms a ball and cleans sides of pan. Remove from heat. Add eggs, one at a time, beating well after each addition.
Drop a scant tablespoon of dough onto prepared cookie sheets. Bake at 425 degrees for 13-17 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets and cool.
In large bowl, combine pudding mix, milk and amaretto and beat at low speed until well blended, about 2 minutes. Let stand 5 minutes. Then fold in whipped cream.
For glaze, melt chocolates with shortening in small saucepan, stirring until smooth.
To assemble, cut off top of each puff and remove any filaments of soft dough. Fill with pudding mixture and replace tops. Then drizzle with chocolate glaze.