Quick and Easy Cream Puffs

Ingredients

PASTRY

• 1 pkg. frozen puff pastry sheets, thawed per package directions

CREAM FILLING

• 1 c. whole milk
• 5 Tbsp. all-purpose flour
• 1 c. granulated sugar
• 1/2 tsp. salt
• 1/2 c. shortening
• 1/2 c. butter or margarine, at room temperature
• 1 tsp. vanilla extract

CHOCOLATE GANACHE

• 3 oz bittersweet chocolate, coarsely chopped
• 1 tbsp confectioners� sugar, sifted
• 2 tbsp cold unsalted butter, cut into 6 pieces
• Yield: 42 pastries.

Directions

PASTRY

1. Remove the package of puff pastry from the box; take it out of the wrapper and allow it to sit on the counter @ room temperature for 20-30 minutes.
2. Carefully open one pastry sheet along the creases; place remaining sheet in the refrigerator to keep it cold (Cut the pastry when it�s partially frozen-as long as you can unfold it and it doesn�t tear, it�s fine. The pastry seems to puff higher when it bakes if it�s cold when it goes in the oven).
3. Using a long, sharp knife, cut each strip of pastry at creases, forming 3 strips.
4. Cut each strip widthwise into 7 pieces, slicing straight down-don�t drag the knife across the pastry. Flip each cut piece over (to place the side you cut on down onto the sheet). Place on lightly greased baking sheets, leaving room between each piece.
5. Repeat with remaining sheet of pastry. Bake at 400 degrees for 10-12 minutes or until golden brown. Remove to a wire rack and cool completely. Using a serrated knife, slice through the center to make top and bottom halves.
6. CREAM FILLINGS
7. Place flour in a small saucepan; slowly whisk in milk. Cook and whisk constantly over low heat until mixture thickens and comes to a boil. Remove from heat; place mixture into a small bowl. Cover bowl with a paper towel and cool to room temperature.
8. Place cooled mixture in bowl of electric mixer; beat until fluffy. Add remaining ingredients, one at a time, and continue beating on medium-high speed for 5-10 minutes or until light and fluffy. The mixture should look like a whipped cream type frosting. Spread about 1 Tbsp. of filling on bottom half of each pastry; replace tops. Store in refrigerator.

CHOCOLATE GANACHE

1. Melt the butter, then pour over the chocolate and stir until chocolate melts. Gradually whisk in the sugar and stir until lumps are gone. Let sit at room temp. to cool slightly before using.
2. Use a ziploc baggie with a tiny hole cut in the tip to pipe the chocolate onto the pastries.