Description
Delicate chocolate cream puffs filled with rich chocolate pastry cream, perfect for any occasion.
Ingredients
Scale
- 474 ml whole milk
- 112 g granulated sugar
- 20 g cornstarch
- 12 g Dutch-process cocoa powder
- 120 g egg yolks (6 large yolks)
- 113 g bittersweet baking chocolate, roughly chopped
- 1 tbsp vanilla extract
- 56 g unsalted butter
- 127 g unsalted butter, room temperature
- 100 g light brown sugar
- 85 g all-purpose flour
- 21 g Dutch-process cocoa powder
- Pinch of kosher salt
- 118 ml whole milk
- 118 ml water
- 113 g 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
Instructions
- Combine 56 grams of sugar, cocoa powder, and cornstarch in a medium bowl. Stir well.
- Add egg yolks and whisk until smooth, then set aside.
- Combine milk and remaining 56 grams of sugar in a medium pot and cook over medium heat until it simmers.
- Pour hot milk into the egg mixture, whisking continuously.
- Return the mixture to the pot, add chopped chocolate and heat on medium, whisking until it thickens, about 2-5 minutes.
- Strain the pastry cream into a bowl, add butter and vanilla, stirring until the butter melts.
- Cover the cream with plastic wrap and refrigerate for at least three hours to set.
- In a stand mixer, mix room-temperature butter, salt, and brown sugar until creamy for the craquelin.
- Add flour and cocoa powder, mixing until dough comes together.
- Roll out dough to about 1/8 inch thickness and freeze for at least 30 minutes.
- Preheat oven to 375ยฐF (190ยฐC).
- Combine water, milk, butter, salt, and sugar in a medium pot and cook until it boils.
- Remove from heat, stir in flour quickly, and return to heat, cooking for two minutes.
- Transfer dough into a stand mixer, mix on low until cool to 125ยฐF (51ยฐC).
- Add blended eggs gradually until the dough resembles a drippy bird’s beak.
- Fill a piping bag with dough and pipe mounds about 1 inch wide on a sheet pan.
- Cut out circles from the frozen craquelin and place them on top of each puff.
- Lower oven temperature to 350ยฐF (175ยฐC) 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.
- Poke a larger hole in the bottom center of each puff.
- Whisk the chilled pastry cream until smooth, then fill each puff.
- Store in the refrigerator until ready to serve.
Notes
Store filled cream puffs in an airtight container in the refrigerator for up to three days.
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg