French Cream Puffs

At the stove

Make the recipe

1. Cut puffs horizontally in half. Measure milk and half-and-half in a 2-cup microwave safe bowl. Stir in granulated sugar and cornstarch until well blended.
2. Microwave on HIGH Gradually beat 2 to 3 minutes until about 1/2 cup of hot milk mixture into thick and bubbly; stop to stir every beaten egg mixture, mixing constantly. minute. Beat the egg in small bowl.
3. Stir egg mixture into Spoon hot mixture on to remaining hot milk puff bases, dividing evenly(about 1 1/2 mixture until blended. Stir in vanilla and tbsp each). Cover butter. Microwave with tops and on HIGH 30 to 60 refrigerate until seconds or until mixture is cool thickened; stir and firm, at least every 20 seconds. 10 minutes. MICROWAVE.
4. In small dish, combine confectioners'sugar, cocoa, liqueur and water until smooth. Place mixture in small re seal able bag, push out all air and seal. Squeeze chocolate into a corner of bag. Snip off small portion of corner and drizzle chocolate over puffs. Serve immediately.