Recipe: Cream Puffs

Preparation

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil.
3. Stir in flour and salt until the mixture forms a ball.
4. Transfer the dough to a large mixing bowl.
5. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
6. Drop by tablespoonfuls onto an ungreased baking sheet.
7. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
8. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

1. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.
2. Gradually whisk in the milk.
3. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4. Remove from heat.
5. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly.
6. Whisk in the chocolate chips until they are melted and the mixture is smooth.