Chocolate Peanut Drizzle Cream Puffs by Khema Joseph

Directions:
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium saucepan over medium-high heat, combine butter, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. Remove from heat and transfer contents to a bowl to cool. Add 4 eggs, one at a time, stirring rapidly to completely incorporate the egg.
For the egg wash, whisk together the remaining egg with 1 tablespoon water and set aside. Transfer the pasty choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake for 30 minutes or until puffs rise and are golden brown. Let cool on wire rack.

Cream Cheese Filling:
1/4 cup butter
4 ounces cream cheese , softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
Beat together the cream cheese and butter until smooth. Add powdered sugar vanilla and almond extract. Mix until smooth. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.

Topping:
1 cup milk chocolate chips
1 cup creamy peanut butter

Directions:
Melt the chocolate chips and peanut butter in separate microwaveable bowls in the microwave for 1 minutes or until completely melted. Drizzle individually over cream puffs. Let stand for 1 minutes before serving.