This cream puff recipe gets added decadence from its easy chocolate chip glaze. Use HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S SPECIAL DARK Chocolate Chips for a topping that will leave everyone asking for seconds.
Make our Chocolate Cream Filling to complete the recipe as shown in the image.
Prepare Chocolate Cream Filling. Cover; refrigerate 1 to 2 hours or until cold.
Heat oven to 400°F. Line cookie sheet with parchment paper or lightly grease.
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.
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.
Fill puffs with Chocolate Cream Filling; replace tops. Drizzle with Chocolate Glaze. To serve, garnish with fresh strawberries, if desired.
Filling can be made a day ahead.
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.
Note: For miniature cream puffs, prepare batter as directed above. Drop batter by level teaspoonfuls onto prepared cookie sheet. Bake 15 minutes. Fill as directed above.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.