Ingredients

For the Pastry:

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 cup (120 g) all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For the Custard Filling:

• 2 cups (480 ml) whole milk
• ¾ cup (150 g) granulated sugar
• 3 large egg yolks
• 2 tablespoons (15 g) cornstarch
• 2 teaspoons vanilla extract
• 1 tablespoon (15 g) unsalted butter
• ½ cup (90 g) mini chocolate chips

Method

Prepare the Pastry:

1. Make the Choux Pastry:
   In a medium saucepan, combine water and butter over medium heat. Bring it to a simmer until the butter has melted completely. 🧈
   Add the flour and salt to the pan, stirring quickly to form a dough. Continue cooking for about 2 minutes to allow the mixture to dry out slightly.
2. Add the Eggs:
   Remove the dough from the heat and let it cool slightly. Add the eggs, one at a time, mixing thoroughly after each addition. Continue to mix until the dough is smooth and glossy. 🌟
3. Pipe the Pastry:
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a piping bag or spoon, pipe small rounds of dough (about 1 ½ inches in diameter) onto the prepared baking sheet. Space them about 2 inches apart.
4. Bake the Pastry:
   Bake for about 30-35 minutes or until the puffs are golden and have puffed up. Allow them to cool completely on a wire rack. 🍞

Prepare the Custard Filling:

5. Make the Custard:
   In a medium saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk the egg yolks and sugar until smooth. Add the cornstarch and whisk to combine.
6. Combine the Mixtures:
   Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency. 🍮
7. Finish the Custard:
   Once thickened, remove from heat and stir in the vanilla extract and butter. Let the custard cool completely, then gently fold in the mini chocolate chips for a burst of chocolatey goodness. 🍫

Assemble the Cream Puffs:

8. Fill the Puffs:
   Once the pastry puffs are completely cooled, use a sharp knife to cut a small slit in the side of each puff. Pipe or spoon the custard filling into each puff, making sure it is well-filled with the creamy, chocolate-chip custard. 🥄
9. Serve:
   Arrange the filled cream puffs on a platter and serve. These are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days. 🍽️