Chocolate Cream Puffs are an irresistible and indulgent dessert that are sure to satisfy any chocolate lover’s cravings. These delicate pastries are made from choux pastry, which is a light, airy dough that is piped into small mounds and baked until golden brown.
Choux pastry is a versatile and delightful pastry that is used in making an array of desserts. Whether it’s eclairs or cream puffs, the process of making choux pastry is always exciting.
One of the things I enjoy the most about making choux pastry is the anticipation of seeing the dough rise and create a beautiful hole inside that can be filled with all sorts of deliciousness. And this time, I decided to indulge my love for chocolate by making chocolate cream puffs that are filled with chocolate pastry cream and topped with chocolate ganache.
The process of making chocolate cream puffs is relatively easy, although it does require some patience during the cooling process. However, the end result is well worth it, as the combination of the delicate, crispy texture of the choux pastry with the creamy, rich chocolate filling is simply divine.
If you’re pressed for time, you can always substitute the chocolate pastry cream with whipped cream or ice cream, which can also be a delicious treat. However, I highly recommend taking the time to make the chocolate pastry cream from scratch, as it adds an extra layer of decadence to the overall dessert.
When it comes to serving these chocolate cream puffs, it’s best to enjoy them the same day they’re filled. This ensures that you get to savor the delicate, crispy texture of the choux pastry, which can be compromised if the cream puffs are stored for too long.
How to make Chocolate Cream Puffs
To create the perfect Chocolate Cream Puffs, start by preparing the pastry cream. Whisk egg yolks with sugar until slightly pale, then incorporate cornstarch. Heat milk to a simmer in a separate saucepan, and pour one-third of it over the egg yolk mixture. Add the entire mixture back to the saucepan and cook until thickened. Remove from heat, stir in the chocolate until melted, and let the mixture cool for 5 minutes. Incorporate butter, cover the pastry cream with plastic wrap, and refrigerate until ready to use.
Once the pastry cream is ready, move on to the choux pastry. In a saucepan bring the milk, water, sugar, salt and butter to a boil. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan.
Transfer the batter to a bowl and add eggs one at a time, resulting in a smooth and homogeneous batter. Pipe the batter onto a parchment paper-lined baking sheet and bake until browned and puffed.
After the choux pastry has cooled, split the cream puffs in half and pipe the pastry cream into the center. Place the pastry caps on top. Prepare the chocolate ganache and drizzle it over the top of the cream puffs.
Making chocolate cream puffs is an enjoyable experience that is sure to delight your taste buds. So why not try your hand at making them today and indulge in the deliciousness of this delightful pastry? If you do, make sure to share the photos with me on Instagram.
Other choux pastry recipes you may like to try
This Karpatka – Eclair Cake, also known as Polish Carpathian Mountain Cream Cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream. Each bite is a harmonious blend of crisp, buttery pastry and luscious, velvety cream. It’s a dessert that’s perfect for any occasion.
This Profiterole Cake is a rich decadent impressive dessert that will satisfy both chocolate and profiterole lovers. The cake is made with a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese frosting filled profiteroles. The cake is then covered with chocolate glaze and makes an impressive dessert perfect for special occasions.
These Vanilla Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped a simple and quick chocolate ganache.
Chocolate Cream Puffs
- 1 cup (125g) all-purpose flour
- 3.5 oz (100ml) milk
- 3.5 oz (100ml) water
- 2 tsp (10g) sugar
- 1/2 tsp (2g) salt
- 5 ½ tbsp (80g) unsalted butter
- 4 eggs
Chocolate Pastry Cream
- 4 egg yolks
- 1/3 cup (70g) sugar
- 1/3 cup (40g) cornstarch
- 2 cups (480 ml) milk
- 4 oz (120g) semisweet chocolate , chopped
- 1 tbsp (15g) unsalted butter
- 4 oz (120g) semisweet chocolate
- 1/2 cup (120g) whipping cream
First prepare the pastry cream.
- to have it ready by the time the choux pastries are baked.
- Whisk the egg yolks with sugar until slightly pale.
- Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole egg yolks mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add chocolate and keep stirring until chocolate is melted completely.
- Pour the cream into a clean bowl and allow to cool for 5 minutes, then incorporate the butter while stirring. Cool slightly, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until ready to use.
Prepare the choux pastry.
- Preheat oven to 350F (180C).
- Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
- Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
- Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.
- Fit a pastry bag with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper lined baking sheet.
- Bake for 25-30 minutes until browned and puffed.
- Prick each with a skewer to release steam and allow to cool on a wire rack. Split the cream puffs in half.
- Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (6 mm) plain or star tip.
- Pipe pastry cream to fill the cream puffs. Top with the pastry caps.
Prepare the chocolate ganache.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
- Use a spoon or transfer the ganache into a piping bag fitted with 1/8 inch (3mm) plain tip and drizzle the ganache over the top of cream puffs.
- Serve in the same day after filling.