Ingredients for Cream Puffs
- 1 cup water
-
¼ cup + 2 tbsp Extra Virgin Olive Oil of your choice
- 1 cup all purpose flour
- 4 whole eggs
Ingredients for Chocolate Topping
- Dark or Milk Chocolate
- 1 Tbsp AOOC Black Cherry Balsamic
Directions
- Heat oven to 400°F.
- In 2 ½-quart saucepan, heat water and your EVOO 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 ½ inches apart on uncreased 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 or milk chocolate and mix in 1 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.
