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Mocha Cream Puffs




Source of Recipe


Internet


List of Ingredients




Chill: 5 hours
Bake: 25 minutes


1/2 cup water
2 tablespoons butter or margarine
1/2 cup all-purpose flour
2 eggs
1 4-serving-size package fat-free instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix
2 cups fat-free milk
2 teaspoons espresso powder or 1 tablespoon instant coffee crystals
1 cup sliced fresh strawberries


Recipe



1. Grease a baking sheet; set aside. In a small saucepan combine water and butter. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn¿t separate. Remove from heat. Cool for 5 minutes. Add eggs, one at a time, beating after each addition until mixture is shiny and smooth. Drop mixture in eight mounds 3 inches apart on the prepared baking sheet.

2. Bake in a 400 degree F oven for 25 to 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool completely on a wire rack.

3. Meanwhile, for filling, prepare pudding mix according to package directions, using the fat-free milk and adding espresso powder. Cover surface with plastic wrap. Chill thoroughly.

4. To serve, spoon about 1/3 cup of filling into the bottom half of each cream puff. Top with strawberries. Replace cream puff tops. Makes 8 servings.