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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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