Mini Churro-Salted Caramel Cream Puffs

Step 1

Heat oven to 400°F. In 2-quart saucepan, heat 1/2 cup butter and the water over high heat, stirring occasionally, until boiling rapidly. Stir in flour; reduce heat to low. With wooden spoon, beat vigorously about 1 minute or until mixture forms a ball; remove from heat.

Step 2

Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy. Onto ungreased cookie sheets, drop dough by 28 level tablespoonfuls about 3 inches apart.

Step 3

Bake 25 to 30 minutes or until puffed and golden. Remove from cookie sheets to cooling racks; prick side of each puff with tip of sharp knife to release steam. Cool away from drafts 30 minutes.

Step 4

Line work surface with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon. Roll cream puffs, one at a time, in melted butter; shake off excess. Roll in cinnamon-sugar. Place on paper. Using serrated knife, cut off top third of each puff; reserve tops.

Step 5

In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and caramel topping; beat on high speed until stiff peaks form. Fold in salt.

Step 6

Spoon or pipe about 1 tablespoon filling into each cream puff. Cover with reserved tops.

Step 7

In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cream puffs.