Chocolate Cream Puffs

A Sweet Indulgence Awaits

Chocolate cream puffs are not just desserts; they’re an experience. Imagine a delicate, airy shell filled with rich, creamy chocolate pastry cream. These bite-sized delights are perfect for special occasions or an indulgent treat during a casual family gathering. Having made these countless times, I can assure you they are a crowd-pleaser, with the mere mention of them eliciting smiles from friends and family.

What Makes This Recipe Special

Why take the time to whip up chocolate cream puffs at home? Well, there are plenty of reasons! First, they capture the essence of homemade goodness with fresh ingredients, ensuring maximum flavor. Secondly, they’re surprisingly versatile – perfect for a special celebration or an everyday dessert. Plus, they’re sophisticated enough to impress guests, yet simple enough for you to tackle as a weekend project. Trust me, once you’ve mastered these, they’ll become your go-to dessert for just about any occasion!

Preparing Chocolate Cream Puffs

Now, let’s dive into how these delectable treats come together. The process involves making two key components: the chocolate pastry cream and the choux pastry itself. You’ll need to tackle a few stages, but don’t worry, each step is straightforward and rewarding. With patience and a little practice, you’ll serve up impressive cream puffs in no time!

Key Ingredients

Here’s what you’ll need to create these decadent chocolate cream puffs:

• Chocolate Pastry Cream:

  • 474 ml whole milk (2 cups)
  • 112 g granulated sugar
  • 20 g cornstarch
  • 12 g Dutch-process cocoa powder
  • 120 g egg yolks (6 large yolks)
  • 113 g (4 oz) bittersweet baking chocolate, roughly chopped
  • 1 tbsp vanilla extract
  • 56 g unsalted butter (4 tbsp)

• Cream Puff Dough:

  • 127 g unsalted butter, room temperature (9 tbsp)
  • 100 g light brown sugar
  • 85 g all-purpose flour
  • 21 g Dutch-process cocoa powder
  • Pinch of kosher salt
  • 118 ml (1/2 cup) whole milk
  • 118 ml (1/2 cup) water
  • 113 g (1/2 cup) unsalted butter
  • 10 g granulated sugar
  • 1/2 tsp kosher salt
  • 90 g all-purpose flour
  • 30 g cake flour
  • Approximately 4 large eggs, at room temperature

Feel free to adjust ingredients based on preference or dietary needs—sweeteners or dairy-free options can create lovely variations.

Step-by-Step Instructions

To Make the Chocolate Pastry Cream

1. In a medium bowl, combine 56 grams of sugar, cocoa powder, and cornstarch. Stir well.
2. Add the egg yolks and whisk until smooth, then set aside.
3. In a medium pot, combine the milk and the remaining 56 grams of sugar and cook over medium heat until it simmers.
4. Slowly pour the hot milk into the egg mixture, whisking continuously to avoid scrambling the eggs.
5. Return the mixture to the pot, adding the chopped chocolate. Heat on medium, whisking constantly until it thickens and boils, about 2-5 minutes. Don’t forget to stir for one additional minute to eliminate the cornstarch taste.
6. Strain the pastry cream into a bowl, add butter and vanilla, stirring until the butter melts.
7. Cover the warm cream with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate for at least three hours to set.

To Make the Craquelin

1. In a stand mixer with a paddle attachment, mix room-temperature butter, salt, and brown sugar until creamy.
2. Add flour and cocoa powder, mixing until the dough comes together.
3. Roll out the dough to about 1/8 inch thickness between two sheets of parchment paper. Freeze for at least 30 minutes.

To Make the Cream Puff Dough

1. Preheat your oven to 375°F (190°C). Blend eggs briefly in a blender and set aside.
2. In a medium pot, combine water, milk, butter, salt, and sugar. Cook over medium heat, stirring occasionally, until it boils.
3. Remove from heat and stir in the flour quickly. Return to heat and cook for two minutes to remove any raw flour taste.
4. Transfer the dough into a stand mixer, mixing on low until it cools to 125°F (51°C).
5. Gradually add the blended eggs in 7-10 batches, mixing until the dough resembles a drippy bird’s beak.
6. Fill a piping bag with the dough fitted with a Wilton #12 tip. Line a sheet pan with parchment and pipe mounds of dough about 1 inch wide and ½ inch tall.
7. Cut out circles from the frozen craquelin and place them on top of each puff.
8. Lower the oven temperature to 350°F (175°C) and bake for 30-40 minutes until golden brown. Poke a small hole in the bottom for air to escape once removed from the oven.

To Fill the Chocolate Cream Puffs

1. Using a #7 tip, poke a slightly larger hole in the bottom center of each puff.
2. Whisk the chilled pastry cream until smooth, then pipe the cream into each puff until full.
3. Store in the refrigerator until you’re ready to serve.

Serving Suggestions

These chocolate cream puffs shine all on their own, but you can elevate their presentation by dusting them lightly with powdered sugar or drizzling with extra melted chocolate. Pair them with fresh berries or a scoop of vanilla ice cream to create a decadent dessert platter.

How to Store

To keep your chocolate cream puffs fresh, store them in an airtight container in the refrigerator for up to three days. Avoid freezing them once filled with cream, as the texture may change. If you need to prepare them ahead of time, consider making the dough and pastry cream in advance, and fill them just before serving.

Helpful Cooking Tips

• Ensure eggs are at room temperature before mixing them into the dough for a better rise.
• Be careful not to overbake the puffs; they should be golden and firm without collapsing.
• Use high-quality chocolate for the filling to enhance flavor.

Creative Twists

Consider experimenting with various flavors in the pastry cream, like espresso, orange zest, or even a hint of mint. You could alternatively switch the chocolate for flavored pastry creams or try adding toppings such as crushed nuts or sprinkles for extra texture and flair.

Your Questions Answered

How long does it take to make chocolate cream puffs?
From start to finish, it generally takes about 2-3 hours, especially considering the chilling time for the pastry cream.

Can I make these cream puffs in advance?
Yes, you can prepare the pastry cream and the choux dough ahead of time. It’s best to fill the cream puffs the day you plan to serve them for optimal freshness.

What can I substitute for egg yolks in this recipe?
For a non-egg option, you might try a plant-based custard, but note that the taste and texture may differ from traditional pastry cream.