Cream Puffs with Chocolate Glaze

Directions

• 1. Preheat oven 425 F. Whisk the eggs in a liquid measuring cup and set aside. Also add in milk, water, sugar and salt in a small bowl and set aside. In a heavy bottom pan, melt butter, add flour and cook till flour is not raw and leaves the side of pan. (about 3-4 minutes)
  2. Remove from heat, add milk mixture, stir to combine.
• 3. Return back on medium-low heat and continue stirring until the mixture is slightly shiny. Now add eggs, stir constantly until a smooth, thick, sticky paste forms.
  4. Line a baking sheet with parchment paper. Fill a pastry bag fitted with a ½-inch plain tip. Pipe the paste into 1½-inch mounds on the prepared baking sheet, spacing them about 1 to 1¼ inches apart
• 5. Bake for 15 minutes (do not open the oven door during baking). Reduce the oven temperature to 375° F and continue to bake until golden brown and fairly firm, 8-10 minutes more.
  6. To fill the puffs, use the tip of a paring knife to make a small cut, creating an X in the side of each puff. Pipe some of the sweetened whipped cream through the X into the side of each puff until it starts to ooze back out. Repeat to fill all the puffs.
• 7. To make the chocolate glaze, place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam. Whisk together thoroughly, add the confectioners sugar and whisk until completely smooth. Drizzle a tbsp over each puff and serve.