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Rich Chocolate Glazed Cream Puffs

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories350
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol130 mg43% DV
Sodium280 mg12% DV
Total Carbohydrates37 g12% DV
Dietary Fiber2.0 g8% DV
Sugars25 g
Protein8 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories350
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol130 mg43% DV
Sodium280 mg12% DV
Total Carbohydrates37 g12% DV
Dietary Fiber2.0 g8% DV
Sugars25 g
Protein8 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  • CHOCOLATE CREAM FILLING (recipe follows)
  • CHOCOLATE GLAZE (recipe follows)
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup butter or margarine (1 stick)
  • 4 eggs
  • 1 cup water
  • Fresh Strawberries (optional)

Directions

  • 1. Heat oven to 400°F. Lightly grease cookie sheet or line with parchment paper.
  • 2. Heat water, butter and salt in medium saucepan to full rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition until smooth and velvety. Drop batter by spoonfuls to form 12 balls on prepared cookie sheet.
  • 3. Bake 35 to 40 minutes or until puffed and golden brown. While puffs are warm, horizontally slice off small portion of each top; reserve tops. Remove any soft pieces of dough from inside of puffs; cool on wire rack.
  • 4. Fill puffs with CHOCOLATE CREAM FILLING; replace tops. Drizzle with CHOCOLATE GLAZE. To serve, garnish with fresh strawberries, if desired. 12 servings.
  • CHOCOLATE CREAM FILLING
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-
  • Sweet Chocolate Chips
  • 1 tablespoon butter or margarine
  • 2 teaspoons vanilla extract
  • 1. Stir together sugar, flour and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 2 minutes, stirring constantly. Gradually stir half the mixture into egg yolks; return to saucepan. Cook, stirring constantly, 1 minute.
  • 2. Remove from heat; stir in chocolate chips, butter and vanilla until mixture is smooth. Pour into bowl; press plastic wrap directly onto surface. Cool; refrigerate 1 to 2 hours or until cold. About 3-3/4 cups.
  • CHOCOLATE GLAZE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • VARIATION:
  • MINIATURE CREAM PUFFS: Prepare batter as directed above. Drop batter by level teaspoonfuls onto lightly greased cookie sheet. Bake 15 minutes. Fill as directed above.

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