Sunday, June 28, 2009
back in college & living in sf, i used to make this recipe often. it was easier than i had imagined, and it quickly became a request of friends of mine. small dinner parties to bbq's in a park where everybody else brought chips & drinks. it was the easy fancy treat. it's been a few years, so i had a practice round for a church bbq, and then made a good batch for nozomi's 30th bday celebration on saturday. this is one of those desserts that people don't eat one of. and it is received as a gourmet treat, which is a lot of fun when you're the chef.
heat oven to 450
1 c water
1/2 c butter
1 c flour
1/4 t salt
small box french vanilla pudding made, then mixed with 1/4 tub cool whip
ghirardelli semi-sweet chips
Boil water, put in butter. Stir. When melted, add flour and salt all at once. Stir until it becomes a ball, take off heat & cool for 10 min's. Add eggs one at a time, stir after each. Place in pastry bag or if zip lock, seal and cut the corner. Pipe (I go down 2-3 inches and then back up along the side to make it double wide) on lightly greased cookie sheet. (too greased and it'll slide too much when piping, too big of a loop and you have a small donut that leaks the filling)
Bake 450 for 10 min's, turn down to 325 for 20-25 min's until golden brown. Cool, split in half, scoop out the middle. (this part i find optional) Keeping open, place back in off oven for 20 min's to dry. Fill with vanilla pudding mixture. (i make this while the flour/water/butter mixture cools and refrigerate to help it set up, making it easier to use later). Melt 1/2 c. chips and place in ziplock. Cut small hole in corner, and pipe on zigzags of chocolate. Refrigerate/freeze for up to an hour to help set up. Serve as it's approaching room temperature.