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Cream Puffs (Mix)




Source of Recipe


King Arthur Flour


List of Ingredients




1 bag Choux Express OR 1 prepared recipe puff shells
1 bag mousse mix
1 pint heavy or whipping cream

Chocolate Glaze
1/3 cup golden syrup OR light corn syrup
1 cup sugar
1/3 cup water
8 ounces (1 1/2 cups) bittersweet or semi-sweet chocolate, chopped
1 teaspoon vanilla


Recipe



Puffs: Following the directions on the package, or the directions in your recipe, prepare 18 to 24 pate a choux shells. Cool them completely.

Make the flavored mousse of your choice (raspberry, chocolate, or unflavored, which you can flavor as you like). Split the shells crosswise, fill the bottom half of each shell with mousse, cover, and refrigerate.

Glaze: Place the syrup, sugar, and water in a medium-sized saucepan and cook, stirring over low heat, until the sugar dissolves. Bring the mixture to a full rolling boil, then remove it from the heat and stir in the chocolate and vanilla. Set it aside for several minutes, to allow the chocolate to melt, then stir until smooth.

Dip the top of each shell in the chocolate glaze. If the glaze becomes too stiff, re-heat it briefly over low heat. Refrigerate any leftover glaze and use it as sauce for ice cream.

Cream puffs may be kept for several hours, refrigerated, before serving. The shells may be made in advance and kept in airtight containers, for about 2 days; or frozen for a month. If they seem soggy, crisp them briefly (5 minutes or so) in a 350°F oven. Yield: 18 to 24 cream puffs.