I finished these cream puffs of three ways. First I melted chocolate in a double boiler and dipped some of the tops of unsplit cream puffs. The second ones where lightly drizzled with leftover chocolate from dipping. The final ones just received a light dusting of confectioners sugar.
Recipe type: Dessest
Cuisine: Cream Puff
Ingredients
1 cup of water
½ cup of butter
¼ teaspoon of salt
1 cup of flour
4 eggs
1½ cups of whipping cream
1 cup of dark chocolate - chopped
Instructions
Bring the water, butter and salt to a boil over high heat.
Add the flour and stir with a wooden spoon until a ball forms.
Add one egg at a time and beat well to incorporate.
Let the dough sit for 5 minutes.
Add each of the remaining eggs one at a time, beating well after each addition.
Using a large spoon drop desired size dollop on to a parchment lined cookie sheet or use a piping bag.
Bake at 400 degrees until golden.
Cool completely before filling.
Whip cream using an electric mixer until thick peaks form.
Using a piping bag fill cream puff.
If you have large cream puff split in half then fill.
Melt chocolate on the top of a double boiler.
Dip the tops of the creampuff in the chocolate or using a spoon drizzle the tops of the cream puff with chocolate.
Refrigerate to set chocolate.
Store in the fridge.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/cream-puffs/