Cream Puff Shells

Let's Cook

1. Step 1.

   Preheat oven to 425°F. In a medium saucepan, combine 1/2 cup butter, 1/8 teaspoon salt, and 1 cup boiling water. Heat over medium-high heat until the mixture comes to a full boil.

2. Step 2.

   Reduce heat to low. Add 1 cup sifted all-purpose flour and 1 teaspoon sugar all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.

3. Step 3.

   Remove the pan from heat. Add 4 eggs, one at a time, beating thoroughly after each addition. Continue beating until the dough is thick, shiny, and breaks cleanly from the spoon.

4. Step 4.

   Pipe or spoon the dough onto an ungreased cookie sheet, forming 12-15 mounds about 2 inches apart. Bake at 425°F for 20 minutes, then reduce oven temperature to 325°F and bake for 30 minutes more, or until puffs are golden brown and sound hollow when tapped. Remove from oven and let cool completely on a wire rack.

5. Step 5.

   While the puffs cool, make the filling: In a large bowl, combine 1 pint whipping cream, 1 teaspoon vanilla, and 1/2 cup powdered sugar. Beat with an electric mixer on high speed until stiff peaks form.

6. Step 6.

   Once puffs are cool, cut each in half horizontally. Fill the bottom half with whipped cream, then replace the top. For the topping, melt 1 tub Betty Crocker Milk Chocolate according to package directions. Lightly drizzle melted chocolate over each filled puff.