Chocolate-Filled Cream Puffs with Hot Fudge Sauce
I grew up eating my mother's homemade cream puffs. Now I make her recipe when I need to bring a treat to work. Everyone loves them so much I have to triple the batch! —Diana Voland, Martinsville, Indiana
Total TimePrep: 40 min. Bake: 20 min./batch + cooling
- 1 cup water
- 1/2 cup butter, cubed
- 1 cup all-purpose flour
- 4 large Nellie’s Free Range Eggs
- CHOCOLATE CREAM FILLING:
- 3/4 cup sugar
- 5 tablespoons baking cocoa
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups 2% milk
- 2 large egg yolks, lightly beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Hot fudge ice cream topping and citrus sugar, white chocolate shavings or confectioners' sugar, optional
- In a large saucepan, bring water and butter to a boil. 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 and shiny.
- Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
- For filling, in a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cover with waxed paper or plastic wrap. Cool for 15 minutes, without stirring.
- To serve, spoon chocolate cream filling into cream puffs; replace tops. Top with warmed hot fudge sauce and citrus sugar, white chocolate shavings or confectioners' sugar if desired. Freeze option: Freeze cream puffs in airtight containers for up to 2 months. Thaw at room temperature for 10 minutes. Place cream puffs on a baking sheet. Bake at 375° for 3-4 minutes or until crisp.
Editor's Note: Citrus sugar can be made by pressing grated citrus peels into sugar to release their oils. Store citrus sugar in an airtight container at room temperature for 2-3 weeks or until the flavor diminishes.
Nutrition Facts1 cream puff: 76 calories, 4g fat (2g saturated fat), 43mg cholesterol, 68mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 2g protein.
Originally published as Old Fashion Cream Puffs in Taste of Home Christmas Annual 2011
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