Chocolate Cream Puffs with Pastry Cream Recipe

If you’re a fan of chocolate and love that light, airy pastry filled with luscious cream, you’re going to adore this Chocolate Cream Puffs with Pastry Cream Recipe. I absolutely love how these cream puffs turn out every time — with the crisp choux pastry, rich chocolate pastry cream, and that glossy chocolate ganache on top, they’re pure magic. Whether you’re making them for a special occasion or just treating yourself, stick with me because I’ll walk you through all the tips and tricks to nail these at home.

this Recipe

Ingredients You’ll Need

Every ingredient works together to create that perfect cream puff experience — from the buttery choux pastry to the silky chocolate pastry cream and velvety ganache. I recommend using the best quality dark chocolate you can find, as it really makes a difference.

• Egg yolks: Make sure to separate carefully; fresh eggs give the best custard.
• Granulated sugar: For that balanced sweetness in the pastry cream and choux pastry.
• Cornflour: Essential to thicken the pastry cream without making it gritty.
• Cocoa powder: Adds a deep chocolate flavor and beautiful color to the custard.
• Whole milk: Using whole milk delivers richness and creaminess.
• Dark chocolate (70% cocoa): Finely chopped for easy melting, this gives a luscious chocolate boost.
• Unsalted butter: Room temperature so it melts smoothly into the cream and helps form the choux pastry texture.
• Vanilla extract: Adds warmth and depth to the pastry cream’s flavor.
• Water & milk (for choux): The combination gives the perfect steam and flavor balance.
• Plain flour (all-purpose): Make sure to sift for a smooth dough.
• Large eggs: You want them room temperature and ready to adjust quantity based on dough texture.
• Milk (for egg wash): Mixed with egg for a golden, shiny finish on the choux pastry.
• Double cream (heavy cream): For the silky chocolate glaze on top.

Variations

I like to switch things up sometimes, especially when I want to cater to different dietary needs or just experiment a bit — feel free to customize this Chocolate Cream Puffs with Pastry Cream Recipe to your taste.

• Dairy-Free Variation: Substitute whole milk and cream with oat or almond milk and use a dairy-free butter for the choux — it still turns out great!
• Flavor Twists: Add a splash of coffee or espresso to the pastry cream to give it a mocha vibe — my family goes crazy for this addition.
• Nutty Additions: Sprinkle crushed toasted hazelnuts or almonds on the ganache before it sets for extra crunch and flavor.
• Mini Puffs: Make bite-sized cream puffs for parties or afternoon tea, tweaking the bake time slightly to avoid overbaking.

How to Make Chocolate Cream Puffs with Pastry Cream Recipe

Step 1: Whip Up the Decadent Chocolate Pastry Cream

Start by warming the milk on the stove until it’s just simmering — you’ll see tiny bubbles around the edges but don’t let it boil or scald. While the milk heats, whisk together the egg yolks and sugar until pale and thick, then stir in the cornflour and cocoa powder — this mixture might feel thick and heavy, but that’s spot on. Slowly temper the eggs by adding hot milk a little at a time while whisking so you don’t end up with curdled eggs. Pour everything back into the pan and heat gently, whisking constantly, until it thickens into a creamy custard. Stir in the chopped dark chocolate, butter, and vanilla until everything is silky smooth. I always pass mine through a sieve here to keep it extra smooth, then chill it covered with plastic wrap pressed against the surface to avoid skin forming. When it’s time to fill the puffs, whisk it up again to get back that luscious creaminess.

Step 2: Make the Perfect Choux Pastry Dough

For the choux, heat the water, milk, butter, sugar, and salt until the butter melts and the mixture boils. Take it off the heat and add all the flour at once, stirring vigorously until it forms a sticky ball and pulls away from the sides of the pan — a good sign that the dough is ready. Return it to the heat for 2 minutes to dry out slightly and form the signature film on the pan’s base (this is my go-to test for a good choux base). Next, transfer it to a stand mixer and beat out some steam until the dough cools to about 60°C (140°F). Gradually add in the beaten eggs in small batches — this part can be tricky, but keep mixing until the dough looks smooth, shiny, and holds a thick ribbon when you pull the paddle up. Adjust with the extra egg if needed — you want it thick enough to pipe but not too runny.

Step 3: Pipe and Bake Those Puffy Clouds

After chilling the dough for 30 minutes, pipe 4cm (1.5-inch) mounds onto parchment paper-lined trays, spacing them an inch apart — keep the piping tip at 90 degrees and touch it to the tray for best results. Brush the tops with a gentle egg wash (egg and milk mixture) for a glossy golden finish. Bake at 200°C (390°F) but immediately reduce the temperature to 180°C (350°F) once in the oven. Bake for 25-30 minutes and don’t peek inside early — opening the door can make them collapse! Once golden and puffed, poke a small hole in the bottom of each puff to release steam and return to the oven for another 5-10 minutes to ensure crispness. Let them cool completely before filling.

Step 4: Fill and Dip—The Final Touch!

Fill a piping bag with the chilled, whipped pastry cream and insert the tip into the small hole at the base of each puff — fill it up until you feel the puff’s weight change. For the chocolate glaze, heat cream until it simmers gently, then mix in the chopped dark chocolate and butter until smooth. Dip the tops of each cream puff into the ganache and let the excess drip off, then arrange on a tray. If you’re feeling fancy, sprinkle with cocoa nibs for a little texture and extra chocolate punch. Chill the cream puffs to set the glaze, then enjoy fresh — trust me, they taste best on the day you make them.

How to Serve Chocolate Cream Puffs with Pastry Cream Recipe

Garnishes

I love topping mine with a sprinkle of cocoa nibs for crunch and an extra chocolate kick. You can also dust with powdered sugar if you prefer a classic look or add some edible gold flakes for a glamorous finish — perfect for special celebrations.

Side Dishes

These cream puffs pair wonderfully with freshly brewed espresso or a rich cup of hot chocolate—both balance the sweetness beautifully. If you’re serving a larger dessert spread, a fresh berry salad or tangy citrus sorbet contrast nicely with the creamy, chocolatey richness.

Creative Ways to Present

Instead of serving individually, try stacking your Chocolate Cream Puffs with Pastry Cream Recipe into a croquembouche tower—it’s a show-stopper at parties and weddings. Or line them up on a decorative platter with a drizzle of caramel and fresh berries for a stunning dessert board. When I made these for my niece’s birthday, adding colorful edible flowers around the platter added that extra wow factor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep in mind, the choux shell will soften over time as it absorbs moisture from the pastry cream — still delicious, but less crisp.

Freezing

Freezing cream puffs is totally doable if you want to prep ahead. Freeze them in a single layer on a tray first, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving. Just remember, the pastry won’t retain its crispness and the cream might loosen a bit after freezing.

Reheating

Since these are best served chilled, reheating isn’t really necessary or recommended. But if you want to freshen up the choux shells after freezing, pop unfilled puffs in a 160°C (320°F) oven for 5–10 minutes to crisp them back up before filling.

FAQs

Final Thoughts

This Chocolate Cream Puffs with Pastry Cream Recipe holds a special place in my kitchen — it’s that perfect blend of elegance and comfort. Every time I serve these, friends and family can’t help but ask for seconds. Don’t let the process intimidate you; with a little patience and these tips, you’ll find it’s incredibly rewarding to make cream puffs from scratch. So go ahead, gather your ingredients, and enjoy the sweet satisfaction of homemade chocolate cream puffs that truly impress.

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