Tuesday, March 4, 2008

Cream Puffs

1 frozen puff pastry sheet, keep outside at room temp for 2hrs.
1 package instant vanilla pudding mix
bakers semi-chocolate - about 2blocks
make the pudding following the package directions and keep refrigirated for 30mtns.using a cookie cutter or a round glass opening cut the pastry sheet into 2inch rounds.bake the pastry rounds in 400F for about 17-18mnts.remove from oven and cut each shell into half, fill with one spoon of pudding and top with other half of the pasty shell. melt the chocolate and drizzle over the cream puffs. Serve warm