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Shells
Preheat
Oven to 400 degrees Farenheit.
Have
Eggs at room temperature.
Place
in a heavy pan and heat the milk and butter.
When this mixture boils, take off the heat.
Add the flour, salt and sugar all at once and
stir quickly with a spoon. Stir until the mixture
is smooth and does not cling to the sides of
the pan or the spoon. With an electric mixture
beat in the eggs one at a time.
Continue
beating until all eggs have been incorporated
and the mixture looks shny and smooth. It should
be shomewhat stiff. Drop by spoonfuls onto greased
baking sheet. Bake at 400 degrees F for 25 min.
or until browned and stiff. If you underbake
them they will fall upon leaving the oven. Cool
on a baking rack.
Filling
Whip
cream in cold metal bowl with cold beaters until
soft peaks are formed. Add icing sugar and amaretto
and continue whipping until stiff peaks are
formed. Cut cream puff shells and put a dollop
of whipped cream in bottom of each shell. Repalce
top on shell again.
Sauce
Heat
chocolate sauce gently in microwave or saucepan
until it flows easily. Place cream puffs on
serving plate. Drizzle chocolate sauce over
finished cream puffs. Serve Immediately.
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