Prep Time
10 Mins
Cook Time
5 Mins
Bake Time
20 Mins
Yield
Makes 14 cream puffs

How to Make It

Step 1

Grease a large baking sheet with 1 teaspoon butter; sprinkle evenly with 1/2 teaspoon water. Set aside.

Step 2

Stir together flour and sugar.

Step 3

Bring 3/4 cup water and 1/3 cup butter to a boil, stirring constantly, in a saucepan over medium-high heat; remove from heat, and quickly stir in flour mixture. Beat mixture with a wooden spoon until mixture is smooth and leaves the sides of pan, forming a ball of dough. Gradually add beaten eggs to dough, beating well until mixture is smooth and glossy. Drop dough by rounded 1/8-cupfuls (about 14 mounds) evenly onto the prepared baking sheet.

Step 4

Bake at 400° for 20 minutes or until puffy and golden brown. Pierce 1 side of each cream puff with a knife to allow steam to escape; let cool on baking sheet on a wire rack.

Step 5

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Cut each cream puff in half horizontally. Fill bottom halves evenly with whipped cream mixture; top with top halves. Drizzle with Chocolate Sauce, and serve immediately.

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