Deb likes to stir the chocolate chips into the warm dough by hand because the power of the mixer would forcefully combine the melting chips into the dough, making it brown chocolate dough instead of dough studded with chocolate chips.
- 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
- 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
- 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
Preheat oven to 375°.
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).
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.
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.
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.
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.
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).
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.