Chocolate-Filled Cream Puffs With Hot Fudge Sauce

  1. 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.
  2. Drop by rounded tablespoonfuls 3 in. apart onto greased
  3. . Bake at 400u0b0 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.
  4. 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.
  5. 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.
  6. 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.
  7. Freeze cream puffs in airtight containers for up to 2 months. Thaw at room temperature for 10 minutes. Place cream puffs on a
  8. . Bake at 375u0b0 for 3-4 minutes or until crisp.

water, butter, flour, eggs, sugar, baking cocoa, cornstarch, salt, milk, egg yolks, butter, vanilla, sugar

Taken from www.tasteofhome.com/recipes/chocolate-filled-cream-puffs-with-hot-fudge-sauce/ (may not work)

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