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Chocolate Cream Puffs

Delightful Homemade Chocolate Cream Puffs You’ll Crave

Indulge in these Chocolate Cream Puffs, featuring a crispy pastry and silky chocolate cream filling. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 puffs
Course: DESSERTS
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Pastry Cream
  • 6 large Egg Yolks Provides richness and structure
  • 150 grams Granulated Sugar Can be substituted with sugar alternative
  • 30 grams Cornflour Substitutable with arrowroot for gluten-free option
  • 50 grams Cocoa Powder Enhances chocolate flavor
  • 500 ml Whole Milk Almond milk works well for dairy-free alternative
  • 150 grams Dark Chocolate (70%) Use milk chocolate for a sweeter flavor
  • 50 grams Unsalted Butter Substitute with vegan butter for dairy-free
  • 1 teaspoon Vanilla Extract Highly recommended for depth of flavor
For the Choux Pastry
  • 250 ml Water Essential for airy structure
  • 250 ml Milk For a lighter result, use exclusively water
  • 100 grams Unsalted Butter Crucial for structural integrity
  • 10 grams Granulated Sugar Optional for slight sweetness
  • 1 pinch Salt Can be omitted for low-sodium diets
  • 150 grams Plain Flour (All-Purpose) Vital for achieving perfect pastry texture
  • 4 large Large Eggs Consider egg replacements if needed
  • 1 tablespoon Milk (for Eggwash) Optional, adds a lovely finish
For the Chocolate Ganache
  • 200 ml Double Cream (Heavy Cream) Replace with coconut cream for dairy-free
  • 50 grams Unsalted Butter Can be omitted for a lighter ganache
  • 200 grams Dark Chocolate (70%) Substitute with milk chocolate for sweetness

Equipment

  • Saucepan
  • whisk
  • Piping Bag
  • Baking Tray

Method
 

Chocolate Cream Puffs Steps
  1. Make Pastry Cream: In a saucepan, gently heat milk until steaming, whisk together egg yolks, sugar, cornflour, and cocoa until thick. Temper with hot milk, return to heat, whisk in chocolate until thick. Strain, stir in butter and vanilla, cool in fridge.
  2. Prepare Choux Pastry: Melt butter, sugar, and salt in combined water and milk; bring to a gentle boil. Add flour and stir until cohesive dough forms. Cool slightly, mix in eggs gradually until smooth.
  3. Pipe and Bake: Preheat oven to 200°C (390°F). Pipe mounds of pastry onto a lined tray. Bake at 180°C (350°F) for 25-30 minutes until golden brown, pierce to let out steam.
  4. Fill and Decorate: Once cooled, fill puffs with chilled pastry cream using piping bag. Make chocolate ganache, dip tops into it, refrigerate until set.
  5. Optional: Sprinkle cocoa powder on top for an added chocolate touch.

Nutrition

Serving: 1puffCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days. Freeze unfilled choux pastry shells for up to 2 months. Reheat frozen shells by baking them at 180°C (350°F) for about 10 minutes before filling.

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