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1
Heat oven to 425°F. Line cookie sheet with parchment paper.
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2
In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
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3
Using ice cream scoop, place balls of dough on cookie sheet.
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4
Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
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5
Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
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6
In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
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7
To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.
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