Cream Puffs with Hot Fudge Sauce

Source: Jessie James

Please read recipe to the end before you start.

Puff Shells

1 cup water

1/4 cup butter or margarine

1 tsp sugar

1/2 cup white rice flour

2 eggs

Cream Filling:

2 cups heavy sweet cream (whipping cream)

1 Tbsp sugar

1 tsp vanilla

Hot Fudge Sauce

3 one-ounce squares semi sweet chocolate

1 tsp vanilla

2 to 3 Tbsp (to taste)

1/4 cup hot milk

To make puff shells, sift flour and sugar together and put in small bowl or cup. Heat water and butter in a saucepan to boiling point. Using a wooden spoon, quickly stir in the flour and sugar all at once. Remove from heat and continue to stir briskly to make a smooth paste. Don't give up at this point, it will look like mashed potatoes.  Let cool slightly and put in food processor with steel blade. with processor running add the eggs one at a time. Process for several seconds until puff paste is shiny and smooth. Set oven for 425 degrees. Place high spoonfuls on a sprayed or buttered baking sheet and bake at 425 for 20 minutes. Remove from oven and turn oven down to 375 degrees. With a sharp knife make a 1-inch slit in each shell. (Part of cut to take tops off later.) Put back in oven immediately and bake for 10 minutes or so until lightly brown and crusty. Remove from oven and cool. Cut tops off puffs and using a teaspoon, carefully scoop out and discard uncooked batter from each puff. Seems as if you throw away most of the puff paste. This is a delicate operation, be patient. The shells are very fragile. Whip cream to firm peaks, adding sugar and vanilla slowly. Fill cooled puffs with cream, replace tops and refrigerate. Put all sauce ingredients in small saucepan in a bath of boiling water and beat with a spoon until sauce is blended. If it is too thick add a little extra milk. Spoon sauce over puffs and serve. These will keep chilled in fridge over night but are best when very fresh. The puff recipe makes twelve. There is almost enough cream and sauce for twelve more.