I hadn’t made these for almost ten years-I forgot how incredible these are. Amazingly, they are very easy to bake, fun to fill, and best to eat.
They can be baked in advance and stored in a container. You can fill with a variety of fillings, sweet or savory. The easiest sweet I’ve done is to fill with instant vanilla pudding and top with melted chocolate. To really top it off,sprinkle with cinnamon sugar while the chocolate is still wet.
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1/2 tsp sugar
- 1 cup all-purpose flour
- 4 eggs
Directions
- Mix together vanilla instant pudding mix. Cover and refrigerate to set.
- Preheat oven to 425 deg.
- In a large pot, bring water and butter to a rolling boil. Stir in flour,salt,and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoons onto a baking sheet.
- Bake for 20 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.I have a handy dandy squirter I aquired some time ago that works perfectly
- melt 1/2 bag sem-sweet chocolate and drizzle or spread on top, covering the holes used to pipe the filling in
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