Black and White Mini Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
1/8 teaspoon salt
1 package (4-servings) instant white chocolate pudding mix
2 cups heavy whipping cream
1/4 cup milk
1 teaspoon almond extract
1/3 cup semisweet chocolate chips
1/3 cup white baking chips
1 teaspoon solid shortening (divided)
In medium saucepan, bring water to a boil over medium-high heat. Add butter and cook until melted. Add flour and salt all at once, stirring vigorously until well mixed. Cook over medium-high heat stirring constantly until mixture forms smooth dough that holds together. Remove from heat; cool 10 minutes.
Transfer mixture to work bowl of food processor fitted with steel knife blade. Add eggs, one at a time, through feed tube, processing for 30 seconds after each addition. Drop by heaping teaspoonfuls about 2 inches apart onto parchment-lined baking sheets. Bake in 400˚F. oven until golden brown, about 20 to 25 minutes. (Do not open oven door during baking.) Cool puffs on wire racks. Split each cream puff in half and remove any soft dough inside.
In medium mixing bowl, beat pudding mix, cream, milk, and almond extract at medium speed until thick and fluffy, about 2 minutes. Mound filling into bottom of each cream puff and place caps on top.
Place chocolate chips and 1/2 teaspoon of the shortening in small freezer-weight reclosable plastic bag; seal bag. Place white baking chips and the remaining 1/2 teaspoon shortening in another small freezer-weight reclosable plastic bag; seal bag. Immerse both bags in bowl of very hot water until melted; wipe bags dry. Knead chocolate in bags until completely smooth. Snip off one corner of each bag to make small hole; drizzle over tops of Cream Puffs. Chill for up to 24 hours. Arrange on cake stand.
Makes about 2 1/2 dozen
Servings: Per 2 Cream PuffsCalories: