** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. WHIPPED CREAM FILLING: In medium bowl, combine all ingredients.
2. Cover and refrigerate, with rotary beater, at least one hour.
3. Beat until stiff. Makes 3 cups. Will fill 12 cream puffs.
4. GLAZE: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening.
5. Add corn syrup and milk. Stir until smooth and well blended.
6. Let cool slightly. Spread glaze over eclairs.
7. Makes 2 cups. Will glaze 12 cream puffs. CREAM PUFFS: Bring water, butter and salt to boil.
8. Remove from heat and beat in flour. Beat over low heat until mixture leaves sides of pan.
9. Remove from heat. Beat in eggs, one at a time, beating hard after each.
10. Beat until shiny and satiny and broken in strands.
11. Drop two inches apart on engrossed sheet. Bake at 400F for 45 to 50 minutes.
12. (Will sound hollow when tapped). Cool on wire rack away from drafts.
13. Cut tops off puffs and remove soft dough. Fill with Whipped Cream Filling.
14. Replace tops. Frost with chocolate glaze, chill and serve.
Comments on Cream Puffs with Chocolate Glaze Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Corn, Almonds, Natural Sweeteners allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
-1x280.jpg)