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Makes 25-30 puffs


Custard Filling:

1 large egg

4 large egg yolks

3 cups milk (I used 2%)

2/3 cup sugar

2/3 cup flour

1/4 teaspoon salt

3 tablespoons unsalted butter

1 tablespoon pure vanilla extract

1 cup heavy cream

Choux Batter [adapted slightly from Julia Child’s recipe for Puff Shells (Choux) in Mastering the Art of French Cooking; published by Alfred A. Knopf]:

1 cup water

1/2 cup (1 stick) unsalted butter

2 teaspoons sugar

1/4 teaspoon salt

1 cup all-purpose flour

5 large eggs

1 large egg beaten with 1 tablespoon water (for eggwash)

Chocolate Topping:

2/3 cup (4 oz) good quality semisweet chocolate chips

2 tablespoons unsalted butter

2 tablespoons milk (I used 2%)



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