Served chilled, these chocolate-filled cream puffs will send a shiver of delight down your spine.
Photo by Iuliia Nedrygailova
MAKES APPROXIMATELY 18–24
Shells
½ cup unsalted butter
1 cup all-purpose flour
½ teaspoon kosher salt
4 large eggs, room temperature
Filling
¾ cup chocolate chips
2 cups heavy whipping cream
¼ cup confectioners’ sugar
2 tablespoons vanilla extract
Confectioners’ sugar, for garnish
Melted chocolate, optional
Shells
Line 2 baking sheets with parchment paper and set aside. In a medium saucepan, boil 1 cup water and butter over medium heat. Quickly add flour and salt. Stir rapidly to form a soft dough. Continue to cook, stirring constantly, for 3 additional minutes. Remove from heat and let mixture cool for 10 minutes. Stir in 1 egg at a time until smooth after each addition. Cover mixture and refrigerate for 1 hour.
Preheat oven to 400 F. When dough is chilled completely, remove from refrigerator and, using a small-medium scoop, scoop onto baking sheets. Bake for 20 minutes. Reduce oven temperature to 375 F and bake for an additional 15–20 minutes until golden brown on all sides. Let cool completely on a rack.
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