Chocolate Chip Cream Puffs

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   Preheat oven to 375u00b0.

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   To prepare pastry, combine first 4 ingredients in a medium saucepan; bring to a boil. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour all at once to pan; stir with a wooden spoon until mixture pulls away from sides of pan and leaves a film on the bottom of the pan (about 3 minutes).

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   Spoon batter into a medium bowl. Beat with a mixer at medium speed 2 minutes or until mixture cools to about 120u00b0. Add 2 eggs and egg white, 1 at a time, beating at medium-low speed after each addition until completely combined (mixture will look lumpy but will get smooth quickly). Beat at medium speed 1 minute or until well combined. Stir in chocolate chips by hand. Drop dough by 2 tablespoons 2 inches apart onto doubled baking sheets lined with parchment paper (you will have a total of 20 puffs). Bake at 375u00b0 for 20 minutes.

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   Reduce oven temperature to 325u00b0. Rotate pans, and bake at 325u00b0 for an additional 25 minutes or until browned and crisp. Remove pans from oven. Pierce the top of each puff with the tip of a knife. Cool completely on pans.

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   To prepare filling, combine 1 cup half-and-half, 3 tablespoons granulated sugar, and dash of salt in a saucepan; bring to a simmer. Combine remaining 2 1/2 tablespoons sugar, cornstarch, 1 egg, and egg yolks in a medium bowl; stir with a whisk until smooth. Gradually drizzle milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens (about 4 minutes), stirring constantly.

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   Remove pan from heat; add butter and 1 teaspoon vanilla, stirring until smooth. Spoon cream into a medium bowl; place bowl in a large ice water-filled bowl. Cool cream completely, stirring occasionally (about 20 minutes). Gently fold in whipped topping.

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   To prepare glaze, combine corn syrup, 1 tablespoon half-and-half, and 1 teaspoon vanilla in a microwave-safe bowl. Microwave at HIGH 15 seconds. Add powdered sugar and cocoa; stir with a whisk until smooth (glaze will be thick and sticky).

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   To assemble cream puffs, cut the tops off the cooled puffs. Fill each puff with about 1 tablespoon pastry cream. Dip the tops in glaze, and place on top of filled cream puff.

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* Per serving · 4 servings · Values may vary.