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Ingredients
- Ingredients:
- CHOCOLATE CREAM FILLING(recipe follows)
- 1 cup water
- 1/2 cup (1 stick) butter or margarine
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- CHOCOLATE GLAZE(recipe follows
- CHOCOLATE CREAM FILLING
- 1-1/4 cups sugar
- 1/3 cup HERSHEY'S Cocoa
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 2 tablespoons butter or margarine
- 1-1/2 teaspoons vanilla extract
Details
Servings 12
Preparation
Step 1
Directions:
1. Prepare CHOCOLATE CREAM FILLING.
2. Heat oven to 400°F. Heat water, butter and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety. Drop batter by spoonfuls into 12 balls (about 1/4 cup) onto ungreased cookie sheet.
3. Bake 35 to 40 minutes or until puffed and golden brown. While puff is warm, horizontally slice off small portion of top; reserve tops. Remove any soft pieces of dough from inside puff; cool completely on wire rack. Fill puffs with CHOCOLATE CREAM FILLING. Replace tops.
4. Prepare CHOCOLATE GLAZE; drizzle over tops of puffs or sprinkle with powdered sugar, if desired. Refrigerate until serving time. Cover; refrigerate leftover puffs. About 12 servings.
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
2. Remove from heat; gradually stir about 1 cup hot mixture into beaten egg yolks. Return all egg mixture to saucepan. Cook over low heat, stirring constantly, just until mixture comes to a boil. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold. Do not stir. About 3 cups filling.
CHOCOLATE GLAZE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.
VARIATION:
MINIATURE CREAM PUFFS: Prepare cream puff dough as directed above. Drop batter by level teaspoons onto ungreased cookie sheet. Bake 15 minutes. Fill as directed above. Makes about 8 dozen miniature puffs.
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