Ingredients
1 cup water1/2 cup butter1/4 teaspoon salt1 cup all-purpose flour4 eggsFILLING:1-1/2 cups cold milk1 package (5.1 ounces) instant vanilla pudding mix1/2 to 1 teaspoon almond extract2 cups heavy whipping cream, whippedCHOCOLATE GLAZE:6 tablespoons semisweet chocolate chips1-1/2 teaspoons shortening3/4 teaspoon corn syrup1/4 teaspoon ground cinnamon
Preparation
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 in. apart onto a greased baking sheet. Bake at 400° 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 bowl, beat the milk, 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.
