Description

This Chocolate Cream Puff recipe combines delicate choux pastry filled with luscious homemade chocolate pastry cream and topped with a rich chocolate ganache. The cream puffs are crisp on the outside yet soft and creamy inside, making them an indulgent and elegant dessert perfect for special occasions or everyday treats.

Ingredients

Scale

Chocolate Pastry Cream

5 large egg yolks
100 g granulated sugar
50 g cornflour
15 g cocoa powder
540 ml whole milk
80 g dark chocolate 70%, finely chopped
50 g unsalted butter, room temperature
1 teaspoon vanilla extract

Choux Pastry

120 ml water
120 ml milk
120 g unsalted butter, cubed
15 g granulated sugar
½ teaspoon salt
130 g plain flour (all-purpose)
220 g large eggs (about 4 eggs, with 1 extra on hand)
1 teaspoon milk (for egg wash)

Chocolate Glaze (Ganache)

100 ml double cream (heavy cream)
15 g unsalted butter
100 g dark chocolate 70%, finely chopped

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Instructions

Make the Chocolate Pastry Cream: Heat milk in a medium saucepan over medium heat until it begins to simmer with bubbles around the edge, but do not boil. Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until pale and thick. Add cornflour and cocoa powder and whisk to combine. If mixture is too thick, add a tablespoon of milk to loosen. Slowly temper the egg mixture by whisking continuously while pouring in the hot milk in a thin stream. Return mixture to saucepan and heat on low, continuously whisking, adding chopped chocolate until custard thickens and bubbles, cooking an additional minute. Remove from heat, strain through a sieve to remove lumps, add butter and vanilla extract, whisk until smooth. Cool by placing bowl in an ice water bath, whisking until cooled, then cover with plastic wrap directly on surface and refrigerate for at least 3 hours. Before using, whisk vigorously until smooth again.
Make the Choux Pastry: In a medium saucepan, combine water, milk, cubed butter, sugar, and salt over low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to a rolling boil. Remove from heat and immediately add flour. Stir vigorously with a wooden spoon until mixture forms a cohesive ball and pulls away from the pan (panade should be 75°C to 80°C). Transfer to stand mixer bowl and beat on low speed for 1 minute to release steam, ensuring temperature drops to 60°C or below. Whisk eggs in a small jug, then gradually add about three-quarters of the eggs in 3-4 additions, mixing 30 seconds between each addition. Scrape bowl sides and base mid-way. Beat for an additional 2 minutes until dough is smooth, shiny, and holds shape in a thick V-shaped ribbon when the paddle is lifted. If dough is too thick, add remaining egg teaspoon by teaspoon until desired consistency is reached. Reserve remaining egg for egg wash.
Chill and Pipe Choux Dough: Preheat oven to 200°C (390°F). Fill piping bag fitted with a round tip with dough, seal the end and refrigerate for 30 minutes. Line baking trays with parchment paper. Pipe 4 cm (1.5 inch) wide mounds spaced 2.5 cm (1 inch) apart. Moisten parchment near mounds with water using a pastry brush and smooth peaks with wet finger. Prepare egg wash by mixing reserved egg with a teaspoon of milk and brush gently over mounds.
Bake the Choux: Place trays in the oven, immediately reduce temperature to 180°C (350°F) and bake for 25-30 minutes until golden brown and crisp without opening oven door. Remove trays, pierce holes in the bottom of each puff to allow steam to escape. Return to oven for another 5-10 minutes. Cool completely on trays.
Fill Choux Buns: Whisk chilled chocolate pastry cream vigorously to smooth. Transfer to piping bag fitted with a ½ inch tip, insert tip into vent hole at base of each bun and fill until weighted down. Repeat for all buns.
Prepare Chocolate Ganache: Warm cream in saucepan or microwave until just simmering. Add chopped chocolate and butter, stirring until melted and smooth.
Decorate Cream Puffs: Dip the top of each filled choux bun into ganache, letting excess drip off. Place on a tray and optionally sprinkle with cocoa nibs. Refrigerate for 30 minutes or until ready to serve. Best enjoyed the day they are made.

Notes

Step-by-Step Photos: Visit my blog for detailed photos guiding you through each step.
To Store: Consume on the day made for crispiness. Refrigerate up to 3 days but expect softened shells.
To Freeze: Freeze in airtight container up to 2 months. Thaw overnight in fridge, but pastry loses crispness and cream thins.
Pastry Cream Tips: Do not whisk eggs and sugar too early; temper eggs slowly; heat milk to just simmering; heat custard gently to avoid curdling.
Choux Pastry Tips: Add eggs gradually; keep piping bag at 90 degrees for even mounds; avoid opening oven before 25 minutes to prevent collapse; cool completely before filling.

Nutrition

Serving Size: 1 cream puff (approx 40g)
Calories: 190
Sugar: 12g
Sodium: 75mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg