Profiteroles

Directions

1. 1
   Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball.
2. 2
   Remove from heat.
3. 3
   Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
4. 4
   Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
5. 5
   Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute.
6. 6
   Remove from heat. Stir in 2 tablespoons butter and the vanilla.
7. 7
   Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
8. 8
   Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving.
9. 9
   Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.