- 3/4 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2 large eggs
- 1 large egg white
- 1/2 cup semisweet chocolate chips
- 1 cup half-and-half
- 1/3 cup granulated sugar, divided
- Dash of salt
- 2 tablespoons cornstarch
- 1 large egg
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup frozen reduced-calorie whipped topping, thawed
- 2 tablespoons light-colored corn syrup
- 1 tablespoon half-and-half
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- calories 160
- fat 8.5 g
- satfat 5.1 g
- monofat 2.4 g
- polyfat 0.5 g
- protein 3 g
- carbohydrate 19 g
- fiber 1 g
- cholesterol 62 mg
- iron 1 mg
- sodium 61 mg
- calcium 27 mg
How to Make It
Preheat oven to 375°.
To prepare pastry, combine first 4 ingredients in a medium saucepan; bring to a boil. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour all at once to pan; stir with a wooden spoon until mixture pulls away from sides of pan and leaves a film on the bottom of the pan (about 3 minutes).
Spoon batter into a medium bowl. Beat with a mixer at medium speed 2 minutes or until mixture cools to about 120°. Add 2 eggs and egg white, 1 at a time, beating at medium-low speed after each addition until completely combined (mixture will look lumpy but will get smooth quickly). Beat at medium speed 1 minute or until well combined. Stir in chocolate chips by hand. Drop dough by 2 tablespoons 2 inches apart onto doubled baking sheets lined with parchment paper (you will have a total of 20 puffs). Bake at 375° for 20 minutes.
Reduce oven temperature to 325°. Rotate pans, and bake at 325° for an additional 25 minutes or until browned and crisp. Remove pans from oven. Pierce the top of each puff with the tip of a knife. Cool completely on pans.
To prepare filling, combine 1 cup half-and-half, 3 tablespoons granulated sugar, and dash of salt in a saucepan; bring to a simmer. Combine remaining 2 1/2 tablespoons sugar, cornstarch, 1 egg, and egg yolks in a medium bowl; stir with a whisk until smooth. Gradually drizzle milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens (about 4 minutes), stirring constantly.
Remove pan from heat; add butter and 1 teaspoon vanilla, stirring until smooth. Spoon cream into a medium bowl; place bowl in a large ice water–filled bowl. Cool cream completely, stirring occasionally (about 20 minutes). Gently fold in whipped topping.
To prepare glaze, combine corn syrup, 1 tablespoon half-and-half, and 1 teaspoon vanilla in a microwave-safe bowl. Microwave at HIGH 15 seconds. Add powdered sugar and cocoa; stir with a whisk until smooth (glaze will be thick and sticky).
To assemble cream puffs, cut the tops off the cooled puffs. Fill each puff with about 1 tablespoon pastry cream. Dip the tops in glaze, and place on top of filled cream puff.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.