Chocolate Chip Cream Puffs

By Shelly17

Ingredients

• Pastry:
• 3/4 cup water
• 6 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 3.4 ounces all-purpose flour (about 3/4 cup)
• 2 large eggs
• 1 large egg white
• 1/2 cup semisweet chocolate chips
• Filling:
• 1 cup half-and-half
• 1/3 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
• 3/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa

Details

Adapted from myrecipes.com

Preparation

Step 1

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.