Cream Puffs & Chocolate Custard
Cream Puffs with Chocolate Custard - light an airy pastry with a decadent chocolate filling.
Cook Time 45 minutes
Total Time 45 minutes
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup unsifted all-purpose flour
- 4 eggs
- 1-1//4 cups sugar
- 1/3 cup cocoa
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 3 egg yolks slightly beaten
- 2 tablespoons butter or margarine
- 1-1/2 teaspoons vanilla
Preheat oven to 400 degrees.
In a medium saucepan, bring water, butter, and salt to a rolling boil. Add the flour all at once and stir vigorously over low heat for about a minute or until a dough is formed and leaves the side of the pan.
Remove from heat and make a well in the middle of the dough. Add the eggs one at a time by cracking an egg into the dough and beating by hand until the dough is smooth and velvety before adding the next egg.
Drop the dough onto an ungreased cookie sheet--about 1/4 cup per puffs--and bake for 35-40 minutes or until puffed and golden.
While still warm, slice off the tops. Remove the soft dough inside and allow to completely cool before filling with prepared custard.
Replace tops and sprinkle with powdered sugar. Chill until ready to serve.
In a medium saucepan, combine sugar, cocoa, cornstarch, and salt. Add milk and bring to a boil over medium heat, stirring constantly.
Boil and stir for another minute. Remove from heat.
Add a small amount of the chocolate mixture into the beaten egg yolks, stirring well. Add the egg mixture back to the chocolate mixture in the saucepan.
Stir and heat again just until boiling. Remove from heat and add butter and vanilla.
Pour into a bowl and press plastic wrap directly on the surface of the custard. Cool completely.
The chocolate custard may be made a day ahead of time and refrigerated until ready to use.
To make miniature cream puffs, drop the dough by level teaspoons onto ungreased cookie sheet and bake for just 15 minutes.
Source: Hershey's Chocolate Cookbook, 1989