CHOCOLATE-TIPPED CREAM PUFF POCKY STICKS

We liked these as a sweet treat that’s not too much of an indulgence. And the sticks make a charming presentation, a nice addition to a dessert buffet. If you want an alternative glaze, Greenspan suggests substituting white chocolate for the other chocolates here and adding a teaspoon of matcha. We can see these decorated for the holidays with a glaze spiced with ¼ teaspoon pumpkin spice and decorated with Demerara sugar crystals or flavored with a drop of peppermint extract and decorated with crushed peppermints.

¼ cup water

¼ cup milk

4 tablespoons unsalted butter, cut into cubes

1 teaspoon granulated sugar

¼ teaspoon fine sea salt

½ cup all-purpose flour

2 eggs

3 ounces milk, semisweet or bittersweet chocolate, finely chopped 1 teaspoon flavorless oil, such as canola or vegetable oil Sprinkles, if desired for decorating

Heat oven to 350 degrees. Have 2 rimmed baking sheets ready.

Using a ruler and pencil, draw 12-inch-long lines separated by ¾- to 1 inch on 2 sheets of parchment paper. If you prefer shorter sticks, the lines can be 6 inches long. Set aside.

Prepare a pastry bag with a plain ¼-inch tip or cut a ¼-inch opening in the tip of a disposable pastry bag or bottom corner of a gallon-size food-safe plastic bag.

In a medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat. When the butter is melted, add the flour all at once and beat with a wooden spoon or sturdy spatula until the mixture pulls away from the side of the pan and leaves a film on the bottom, about 4 minutes.

Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low and add 1 egg. Beat 1 minute before adding the second egg. Beat 1 minute or until you have a smooth, shiny dough.

Scrape dough into prepared pastry or plastic bag. Dot the corners of both baking sheets with a small dollop of batter. This will hold the parchment sheets steady. Add parchment paper to each sheet, pencil side down. Using steady pressure and holding the tip of the pastry bag at a 45-degree angle close to the parchment, pipe the dough on top of each line. Put both baking sheets in oven at the same time. Bake 25 minutes, rotating the baking sheets from top to bottom and front to back after about 12 minutes of baking. Work quickly when moving the pan in order to lose as little heat as possible. When the sticks are lightly golden brown, turn off the oven and open the door just a bit. Let the sticks dry in the oven for 15 minutes. They should feel firm, and you should be able to peel them off the sheet easily. Remove sticks from oven and cool, still on the baking sheets, on a wire rack.

When sticks are cool, make the glaze by combining the chocolate and oil in a small microwave-proof bowl. Melt in the microwave, 30 seconds at a time, until chocolate is melted. Stir until mixture is smooth. Spoon the glaze over the ends of the sticks and scatter with sprinkles if desired. Keep cool until set. These are best served the day they are made. If you need to serve on a different day, glaze the sticks just before serving.

Makes 25 (12-inch) sticks.

Per stick: 47 calories (percentage of calories from fat, 57), 1 gram protein, 4 grams carbohydrates, trace fiber, 3 grams total fat (2 grams saturated), 20 milligrams cholesterol, 27 milligrams sodium.

Adapted from a recipe in “Baking With Dorie” by Dorie Greenspan (Mariner, $35).