Chocolate
Chip Cream Puffs Recipe
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
How to Make It :
Step 1
Preheat oven to
375°.
Step 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).
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 andcocoa; stir with a whisk until smooth (glaze will be thick and sticky).
Step 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.