CHOCOLATE CREAM PUFFS WITH CHOCOLATE CREAM FILING

FOR THE CREAM PUFFS:
1 cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons unsweetened cocoa
1 cup water
1/2 cup butter
1/4 teaspoon salt
4 large eggs
FOR THE FILLING:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups Half-and-Half cream
3 ounces semisweet chocolate, chopped
4 large egg yolks, beaten
1 1/2 teaspoons vanilla extract
1/2 cup whipping cream
Confectioners’ sugar, optional

TO PREPARE THE CREAM PUFFS:
In small bowl, combine flour, sugar and cocoa; set aside.

In saucepan, bring water, butter and salt to a boil, stirring until butter melts. Add the flour mixture, stirring vigorously. Cook over low heat, stirring continuously until mixture forms a ball, 1-2 minutes. Remove from heat; cool 10 minutes.

To cooled mixture, add eggs, one at a time, beating 1 minute after each addition.

Preheat oven to 400 degrees F. Drop by tablespoons onto greased sheets.

Bake 25-30 minutes. Remove cream puffs from baking sheet; cool on rack.

TO PREPARE THE FILLING:
In saucepan, combine sugar, flour and salt. Slowly stir in Half-and-Half cream and chocolate. Cook on medium heat, stirring until mixture is thick. Gradually add beaten egg yolks, stirring continuously for 2 minutes.

Remove from heat; stir in vanilla. Cool 15 minutes; cover and refrigerate.

Beat whipping cream to soft peaks. Fold whipped cream into cooled filling; chill.

TO FILL AND SERVE:
Cut off tops of cream puffs, removing insides. Spoon filling in; replace tops. Chill up to 2 hours.

Before serving, sift confectioners’ sugar on tops of cream puffs.

Makes 24 cream puffs
From: Debbie Davis, KWC spokesperson, Wichita
Source: Kansas Wheat Commission