- 1/2 C butter
- 1/4 tsp salt
- 1 C sifted flour
- 4 large eggs
Preheat oven to 400°. In medium saucepan, slowly bring 1 C water with butter and salt to boiling. Remove from heat. With wooden spoon, beat in flour all at once. Return to low heat; continue beating until mixture forms ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time, beating hard after each addition until mixture is smooth. Continue beating until dough is shiny and satiny and breaks in strands. Drop by rounded teaspoonfuls, 2" apart, on ungreased cookie sheet. Bake 25 to 30 minutes, or until golden brown. Let cool completely on wire rack, away from drafts. Cut off tops. Fill with sweetened whipped cream. Replace tops. Frost tops with Chocolate Glaze.
Chocolate Glaze: 1 pkg (6 oz) semisweet chocolate pieces 2 T shortening 2 T light corn syrup 3 T milk
In top of double boiler, over hot, not boiling water, melt chocolate with shortening. Add corn syrup and milk, stirring until smooth and well blended. Let cool slightly. Pour warm glaze over cooled, filled cream puffs placed on wire rack, with pan underneath.
* Also could use Pudding or Tuna or Chicken Salad, etc in place of cream filling.