Dark Chocolate Cream Puffs

Cream puffs are the signature culinary delight of Wisconsin's State Fair. My version is based on the authentic state fair cream puff recipe, except that I've upgraded to a dark chocolate cream filling. You'll be completely amazed at how quick and simple these are to assemble! And these cream puffs will melt in your mouth! Promise.

Ingredients

• 1 c. water
• 1/2 c. butter
• 1 c. all-purpose flour
• 1/4 t. salt
• 4 eggs
• 2 T. milk
• 1 egg yolk, beaten
• 4 c. whipping cream
• 1/2 c. cocoa powder
• 2/3 c. powdered sugar
• 1 t. vanilla extract
• 1/2 c. dark chocolate, finely chopped
• Additional powdered sugar for dusting

Supplies

• Medium saucepan
• High temperature spatula (or large spoon)
• Stovetop
• Oven
• Measuring cups and spoons
• Pastry brush
• 2 Baking sheets
• Knife
• Cutting board
• Mixing bowl
• Hand mixer (or stand mixer)
• Spoon

In a saucepan over medium heat, bring to a boil:

• 1 c. water
• 1/2 c. butter

Add all at once:

• 1 c. all-purpose flour
• 1/4 t. salt

Stir until a smooth ball forms.

Remove from the heat; allow to cool for five minutes.

Add:

• 4 eggs

one at a time, beating well after each addition.

Beat until smooth.

Grease 2 baking sheets.

Drop the batter by 1/4 cupfuls 3 inches apart onto greased baking sheets.

Combine:

• 2 T. milk
• 1 egg yolk, beaten

Brush egg wash over puffs, using a pastry brush.

Bake the cream puffs at 400 degrees Fahrenheit for 35 minutes, or until golden brown.

Remove to wire racks.

Immediately cut a slit in the side of each to allow steam to escape.

Let cool.

In a mixing bowl, whip:

• 4 c. whipping cream

until soft peaks form.

Gradually add:

• 1/2 c. cocoa powder
• 2/3 c. powdered sugar
• 1 t. vanilla extract

Beat until almost stiff.

With a spatula or spoon, gently fold in:

• 1/2 c. dark chocolate, finely chopped

Split cooled cream puffs. If there is any soft dough inside the puff, remove and discard it.

Spoon dark chocolate filling into each cream puff.

Dust with powdered sugar.

Refrigerate until serving.

Plate and serve cream puffs.

Serve with additional chocolate chunks if desired.

Yield: 10-12 cream puffs.

Store remaining puffs in the refrigerator.