5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Cream Puffs
½ cup water
¼ cup whole milk
¼ cup (½ stick) unsalted butter
2 tablespoons sugar
¼ teaspoon salt
¾ cup plus 2 tablespoons unbleached all purpose flour
2 tablespoons natural unsweetened cocoa powder
4 large eggs
Glaze
10 ounces bittersweet or semisweet chocolate, chopped
PASTRY CREAM: Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Cook over medium heat until cream thickens and boils, whisking constantly, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap directly onto surface of pastry cream; chill until cold and firm, at least 3 hours and up to 2 days.
CREAM PUFFS: Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine ½ cup water, milk, butter, sugar, and salt in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.
Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F and continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.
Spoon pastry cream into pastry bag fitted with ¼-inch plain round tip. Pipe into each puff through hole in side.
GLAZE: Place chocolate in small microwave-safe dish. Microwave at low setting in 10-second intervals until beginning to melt; stir glaze until completely melted and smooth.
Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about ¼ inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Chill until glaze sets and holds puffs together, at least 1 hour and up to 1 day.Technique Tips: Secrets of Perfect PuffsThe tops of the cream puffs need to be tapped down slightly to create a smooth top and to prevent any browned, hard nubs from forming during baking. Wet your fingertips when you pat down the top of the puffs to prevent the dough from sticking to your skin. Poking a hole in the puffs when they come out of the oven serves two purposes: It allows the puffs to cool quickly, which helps dry out the centers, and the small hole is just the right size for the tip of the pastry bag you’ll use to fill the puffs with the chocolate pastry cream.
The mango sauce for these cream puffs is spiked with the flavors of the popular Cuban cocktaiclass="underline" rum, lime, and mint. For the lightest, crispiest texture, be sure to let the cream puffs dry 15 minutes in the oven after you’ve turned it off. 12 servings
Cream Puffs
1 cup whole milk
½ cup (1 stick) unsalted butter, diced
¼ teaspoon salt
1 cup unbleached all purpose flour
5 large eggs
Filling
2 cups ⅓-inch cubes peeled pitted mango (from about 4 large)
1 cup chilled sour cream
1 cup chilled heavy whipping cream
1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce (see recipe)
CREAM PUFFS: Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using handheld electric mixer on medium speed, beat in eggs 1 at a time.
Drop dough by generous tablespoonfuls 3 inches apart onto prepared baking sheets, making 24 cream puffs. Smooth tops with wet fingertips.
Bake cream puffs 15 minutes. Reverse baking sheets and continue to bake until cream puffs are deep golden, about 10 minutes longer. Using small sharp knife, cut small slit in side of each cream puff. Return to oven, turn off heat, and let dry 15 minutes.
DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
FILLING: Stir mango and sour cream in medium bowl to blend. Beat whipping cream and ½ cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl and chill filling at least 30 minutes.
DO AHEAD: Can be made 3 hours ahead. Keep chilled.
Using serrated knife, cut cream puffs horizontally in half. Spoon filling into bottom halves; cover with tops. Sift remaining ½ cup powdered sugar over cream puffs.
Divide cream puffs among 12 plates. Spoon Spiced Mango-Mojito Sauce onto plates and serve.
This refreshing dessert sauce would also be delicious on angel food cake with a tropical fruit compote. Makes about 1⅔ cups
2 large mangoes, peeled, pitted, diced
6 tablespoons plain whole-milk yogurt
4 tablespoons (or more) sugar
3 tablespoons spiced rum
1 tablespoon fresh Key lime juice or regular lime juice
1½ teaspoons (packed) finely chopped fresh mint
Puree mangoes in processor until smooth. Transfer 1½ cups puree to medium bowl (reserve remaining puree for another use). Mix yogurt, 4 tablespoons sugar, rum, lime juice, and mint into puree. Sweeten sauce to taste with more sugar, if desired.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Chances are you already have everything you need to make these cream puffs-water, butter, salt, sugar, flour, and eggs. Together, these staples create puffs that are delicately crisp and golden on the outside, and hollow and tender on the inside. The cream puffs should be a rich golden brown when done and the centers should be slightly eggy and moist but no longer doughy. Makes about 18
Cream Puffs
¾ cup water
3 tablespoons unsalted butter
¼ teaspoon salt
¼ teaspoon sugar
¾ cup unbleached all purpose flour
3 large eggs
Filling
1 cup chilled heavy whipping cream
1 teaspoon plus 2 tablespoons sugar