Description
Delicious and airy cream puffs filled with a creamy whipped filling and topped with chocolate.
Ingredients
Scale
- 1 cup water
- 1 stick unsalted butter
- pinch of salt
- 1 cup all-purpose flour
- 4 eggs
- 1 8oz container Cool whip
- 3 tbsp condensed milk
- 3 tbsp whipped cream cheese
- 14 oz Hershey’s milk chocolate bars (melted)
Instructions
- Melt butter and salt in water over medium-high heat. Add the flour and quickly whisk until a batter forms into a ball (1-2 min).
- Transfer dough into a stand mixer with a paddle attachment and beat for 30 seconds. Then add 1 egg at a time. Beat dough for 2 minutes after the last egg is added (dough will be tacky).
- Place dough into a piping bag with a round tip.
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Holding the piping bag in a downward direction, squeeze batter out holding the bag in place and count to 5 seconds, slowly moving upwards. Use your finger to dis-attach the dough without stretching it out. Dough should look like large Hershey kisses at this point (1 inch wide). Dip your fingers into water and smooth out the pointy tops.
- Bake for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate.
- For filling: Beat cream cheese until smooth then add cool whip and condensed milk.
- To assemble puffs: Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.
- Then dip the tops into the melted chocolate and place onto a tray. Keep refrigerated. Serve cold.
Notes
- Make sure to not open the oven door while baking to prevent deflation of the puffs.
- Keep the puffs refrigerated until serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg