Cream Puffs

Ingredients:
  • 1 cup water
  • 1/2 cup butter or 1/4 cup + 2 Tbl MOV EVOO
  • 1 cup all-purpose flour
  • 4 whole eggs
  • 1 Tbl. Black Cherry Balsamic
  • Bar of chocolate (milk or dark, your preference)
Picture
  • 4 whole eggs
Directions:
Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.

Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Meanwhile, in a separate bowl melt some dark chocolate (or milk chocolate) and mix in a tablespoon of Black Cherry Balsamic.

Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream. Serve drizzled with chocolate topping.
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Enjoy!