Cream Puffs With Chocolate sauce

Cream puff is nothing than a choux pastry filled with whipped cream or pastry cream and for a fancier treat drizzle with chocolate sauce or caramel. They are so versatile that you can even fill them with ice cream for that cool treat. Hollow and crisp pastry originated from France known as choux paste.

I love the versatility of the cream puffs and the easy method of preparing it. Be generous with the filling and the chocolate sauce. The creamy and not so-sweet cream pastry balance the crispy texture of the cream puff. The chocolate sauce add a great touch to the already wonderful cream puffs

Ingredients

1/2 cup + 1 tbsp all purpose flour
1/4 cup unsalted butter
2 eggs
1/2 cup water
1 tsp granulated white sugar

For Pastry Cream

1 cup milk
3 large egg yolks
1 1/2 tsp vanilla extract
3 tbsp granulated white sugar
2 tbsp unsalted butter
2 tbsp cornstarch

For Chocolate Sauce

1 cup semi sweet chocolate chips
1/4 cup whipping cream
2 tbsp butter


Methods

For Cream Puffs

Line a baking tray with parchment paper. Keep aside.

In a bowl, sift flour and keep aside.

In a pan over a medium heat, boil the butter,sugar,water and salt. Once its starts to boil, remove from heat and add the sifted flour. Stir quickly with a wooden spoon.

Back to heat and cook till the dough form a ball and leave the sides of the pan. Remove from heat and let it to cool for approximately 5 minutes.

Gradually add the eggs and beat well after each addition. Beat till the batter thick and shiny.

Fill the batter into a piping bag and pipe the batter onto the prepared baking tray. Dip fingers slightly with water and smooth the pointy parts on the top of the batter.

Bake at 200'C or 400'F for 20 minutes or till golden. Cool on wire rack.

For Pastry Cream

In a medium sauce pan over a medium flame, heat milk and vanilla extract.

In a bowl, whisk together corn starch,sugar and egg yolks.

In a separate bowl , add butter and place a strainer on top of it.

Gradually, whisk the hot milk into the egg mixture. Pour the egg-milk mixture into the pot and cook for another 2 minutes with constant stirring over a medium heat.

Pour the mixture through the strainer into the bowl of butter. Whisk well.

Cover with a plastic wrap directly over the surface of the custard to avoid forming of skin, Cool to room temperature.

For Chocolate Sauce

Place the chopped chocolate in a small bowl.

Warm the heavy cream in a saucepan. (Do not boil the cream). Pour the warm cream into the chocolate chips and stir till the chocolate completely melted. Add the butter and stir till the chocolate mixture shiny and glossy.