Chocolate Chip Cream Puffs

Chocolate Chip Cream Puffs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pastry:

  • ¾

    cup water

  • 6

    tablespoons unsalted butter

  • 1

    tablespoon granulated sugar

  • ¼

    teaspoon salt

  • 3.4

    ounces all-purpose flour (about ¾ cup)

  • 2

    large eggs

  • 1

    large egg white

  • ½

    cup semisweet chocolate chips

  • Filling:

  • 1

    cup half-and-half

  • cup granulated sugar, divided

  • Dash of salt

  • 2

    tablespoons cornstarch

  • 1

    large egg

  • 2

    large egg yolks

  • 1

    tablespoon unsalted butter

  • 1

    teaspoon vanilla extract

  • 1

    cup frozen reduced-calorie whipped topping, thawed

  • Glaze:

  • 2

    tablespoons light-colored corn syrup

  • 1

    tablespoon half-and-half

  • 1

    teaspoon vanilla extract

  • ¾

    cup powdered sugar

  • 2

    tablespoons unsweetened cocoa

Directions

1. Preheat oven to 375°. 2. To prepare pastry, combine first 4 ingredients in a medium saucepan; bring to a boil. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour all at once to pan; stir with a wooden spoon until mixture pulls away from sides of pan and leaves a film on the bottom of the pan (about 3 minutes). 3. Spoon batter into a medium bowl. Beat with a mixer at medium speed 2 minutes or until mixture cools to about 120°. Add 2 eggs and egg white, 1 at a time, beating at medium-low speed after each addition until completely combined (mixture will look lumpy but will get smooth quickly). Beat at medium speed 1 minute or until well combined. Stir in chocolate chips by hand. Drop dough by 2 tablespoons 2 inches apart onto doubled baking sheets lined with parchment paper (you will have a total of 20 puffs). Bake at 375° for 20 minutes. 4. Reduce oven temperature to 325°. Rotate pans, and bake at 325° for an additional 25 minutes or until browned and crisp. Remove pans from oven. Pierce the top of each puff with the tip of a knife. Cool completely on pans. 5. To prepare filling, combine 1 cup half-and-half, 3 tablespoons granulated sugar, and dash of salt in a saucepan; bring to a simmer. Combine remaining 2 1/2 tablespoons sugar, cornstarch, 1 egg, and egg yolks in a medium bowl; stir with a whisk until smooth. Gradually drizzle milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens (about 4 minutes), stirring constantly. 6. Remove pan from heat; add butter and 1 teaspoon vanilla, stirring until smooth. Spoon cream into a medium bowl; place bowl in a large ice water–filled bowl. Cool cream completely, stirring occasionally (about 20 minutes). Gently fold in whipped topping. 7. To prepare glaze, combine corn syrup, 1 tablespoon half-and-half, and 1 teaspoon vanilla in a microwave-safe bowl. Microwave at HIGH 15 seconds. Add powdered sugar and cocoa; stir with a whisk until smooth (glaze will be thick and sticky). 8. To assemble cream puffs, cut the tops off the cooled puffs. Fill each puff with about 1 tablespoon pastry cream. Dip the tops in glaze, and place on top of filled cream puff.


Nutrition

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