Super Easy Chocolate Drizzled Cream Puffs

Super Easy Chocolate Drizzled Cream Puffs

 

Makes 10-12 reg, or 20-24 minis

Cream Puffs

1 cup water
½ cup butter
¼ tsp salt
1 cup all-purpose flour
4 eggs
2 tbsp milk
1 egg yolk, lightly beaten
2 cups heavy whipping cream
¼ - ½ cup confectioners' sugar
½ teaspoon vanilla extract

Chocolate Drizzle

 
2 tbsp butter or margarine
2 tbsp semi sweet cocoa
2 tbsp water
1 cup sifted powdered sugar
½ tsp vanilla extract


Preheat oven to 400 F 

Coat a baking sheet with cooking spray.

In a large saucepan, bring the water, butter and salt to a boil over medium heat. 

Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes. 

Add eggs, ONE AT A TIME, beating well after each addition.
Continue beating until mixture is smooth
 

Drop by 1/4 cupful 3” apart or 1/8 cupful 2” apart on a baking sheets.
 

Mix milk and egg yolk well, then brush over puffs.
 

Bake for 30-35 minutes or until golden brown.
 

Immediately cut a slit in each puff to allow steam to escape; cool on a wire rack.

In a large bowl, beat cream until it begins to thicken then add sugar and vanilla and beat until it forms a firm cream.

(if it is too loose, add a bit more sugar).  Place cream into a bottom corner of a Ziploc bag and place in the fridge for a few minutes

Meanwhile, split the cream puffs open, discard soft dough from inside. 

Take the bag of cream from the fridge, make a small diagonal cut in the corner and squeeze 1-2 tbsp of filling into each cream puff

For the glaze: Combine butter, cocoa and water in a small saucepan over low heat until smooth. Remove from heat; stir in powdered sugar and vanilla extract until smooth.
Drizzle glaze over the cream puffs and serve