Ingredients:
For the Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Cream Filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons corn syrup
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat. Add the flour and salt, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the pan from heat and let the mixture cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Transfer to a wire rack to cool completely.
- While the puffs are cooling, prepare the cream filling. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Cut the tops off the cooled pastry puffs and fill them with the whipped cream mixture. Replace the tops.
- For the chocolate glaze, melt the chocolate chips, butter, and corn syrup together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Drizzle the chocolate glaze over the filled cream puffs. Serve immediately or refrigerate until ready to serve.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 200 kcal per puff | Servings: 12 cream puffs