Chocolate Cream Puffs Recipe
It goes without saying that classic treats like brownies or cookies, or even a favorite candy bar, will always cure a chocolate craving. But what about when you're looking for something just a bit elevated from the norm? Cream puffs are a traditional dessert, but they can sometimes feel a bit too intimidating to tackle at home. Of course, a French bakery is always a great spot to grab a beautiful cream puff filled with luscious whipped cream. But what if you could pull off making them yourself? Certainly, it would be an impressive treat to serve for dessert, whether you're hosting guests or simply gathering the family around the table on a Wednesday night.
While cream puffs with vanilla whipped cream are delightful in their own way, we're taking these treats to another level with chocolate. We're talkin' about a chocolate glaze and chocolate whipped cream for the ultimate dessert.
And even better? We're walking you through all the steps to make these chocolate cream puffs in under 45 minutes.
Gather the ingredients for chocolate cream puffs
The first step to make these sweet treats is to grab all of your ingredients. For this chocolate cream puffs recipe, you'll need 1 stick of salted butter, flour, milk, water, eggs (the recipe calls for 3 eggs, but you might need an extra one if your dough is too thick), heavy whipping cream, cocoa powder, and semi-sweet baking chocolate. If you'd prefer a sweeter chocolate whipped cream, you can add powdered sugar into the mix as an optional ingredient.
Make the choux pastry
Once your ingredients are gathered, it's time to start baking! First up, preheat your oven to 350 F.
You'll need to start by making the choux pastry to create the cream puff shells. Combine the water, milk, and stick of butter in a small saucepan. Turn the stovetop heat to medium and allow the butter to fully melt into the liquid.
When the butter has melted, turn the heat to low and pour in the flour. Stir the mixture vigorously to form a soft dough that resembles mashed potatoes. Continue to stir and cook the dough for 1 minute.
Add eggs to finish the choux pastry
With the choux dough started, it's time to finish it with the eggs. Before adding the eggs, transfer the mixture to the bowl of a stand mixer. With the paddle attachment on, beat the dough on low to release the heat and allow it to cool down.
Once the dough has cooled so it won't cook the eggs, add in the first egg. Mix in each egg independently, allowing them to fully incorporate before adding the next. Typically, you'll utilize 3 eggs, but if the mixture seems too thick to pipe, mix in another egg for a total of 4.
Pipe and bake the cream puff shells
With the choux dough mixture ready, it's time to bake! Fill a piping bag with the choux dough and pipe mounds onto a baking sheet lined with parchment paper. If you don't have parchment paper, use cooking spray to prevent the dough from sticking.
Place the baking sheet in the oven and bake the cream puff shells for 20 minutes, until golden. Be sure not to open the oven while they're cooking.
Once the choux pastry is baked, remove the shells from the oven. Use a skewer or toothpick to poke a hole in the cream puff shells to create a small hole for venting. Allow the shells to cool fully.
Dip the cream puff shells in chocolate
To top the cream puff shells with chocolate, you'll make a quick chocolate glaze. This step can be skipped if preferred.
Start by chopping up the entire bar of baking chocolate. This can be roughly chopped into small pieces. Then, transfer the chocolate to a heat-safe bowl. Bring ½ cup heavy whipping cream to a slight boil, whether using the stovetop or heating the whipping cream in the microwave. Pour the heavy cream over the chocolate, and allow it to start melting the chocolate, then whisk the mixture until smooth.
Cut the cream puff shells in half and dip the top of each shell in the chocolate. Set the shells aside to allow the chocolate to set.
Make and add chocolate whipped cream
With the shells prepped and dipped in chocolate, the last step for this recipe is to make the whipped cream!
Pour the remaining 1 ½ cups of heavy cream into a mixing bowl. Use a stand mixer fitted with the whisk attachment or a hand mixer to whip the cream. Whip continuously until stiff peaks form. Once the whipped cream comes together, mix in the cocoa powder. If the whipped cream is too bitter for your liking, mix in powdered sugar one teaspoon at a time, to taste.
Pipe the bottom shells with the prepared chocolate whipped cream and place the top back on. Enjoy these chocolate cream puffs for dessert with a glass of chocolate milk or a cup of tea.
- ½ cup water
- ½ cup milk
- 8 tablespoons salted butter
- 1 cup flour
- 3 eggs
- 2 cups heavy whipped cream, divided
- 2 tablespoons cocoa powder
- 4 ounces semi-sweet baking chocolate
- Powdered sugar, to taste
- Preheat the oven to 350 F.
- In a small saucepan, add the water, milk, and salted butter. Turn the stove to medium heat to melt the butter.
- When the butter is completely melted, turn the heat down to low. Stir in the flour, stirring rapidly until it's entirely incorporated.
- Continue to stir and cook the dough for one minute. It will begin to pull away from the sides of the pot and resemble mashed potatoes.
- Transfer the beginning of the choux dough to a stand mixer. Fit the mixer with the paddle attachment and beat the dough for a few minutes to cool it down.
- Once the dough has cooled, add in the 3 eggs one at a time. Allow each egg to fully incorporate before adding the next. If the mixture seems too thick and won't be pipeable, add another egg.
- Scoop the choux dough into a piping bag. Pipe mounds of choux dough on a greased baking sheet or a baking sheet lined with parchment paper. Bake the choux for 20 minutes until the tops are lightly golden brown. Do not open the oven while baking.
- Remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side to allow them to vent. Set aside to cool.
- While the cream puff shells cool, make the chocolate topping. Heat ½ cup heavy whipping cream until boiling. Chop the baking chocolate and put it in a bowl. Pour the hot cream over top, allow it to sit, and then stir or whisk until smooth.
- Once the cream puff shells are cool, cut them in half horizontally. Dip the tops in the prepared chocolate topping, and allow them to set at room temperature.
- While the chocolate sets, make the chocolate whipped cream. Pour the remaining 1 ½ cups heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about 8 minutes. Mix in the cocoa powder. Add powdered sugar, if desired, to taste.
- Pipe the bottom shells with chocolate whipped cream and carefully place the top back on. Serve immediately.
| Calories per Serving | 324 |
| Total Fat | 24.6 g |
| Saturated Fat | 14.9 g |
| Trans Fat | 0.5 g |
| Cholesterol | 103.7 mg |
| Total Carbohydrates | 19.5 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 2.2 g |
| Sodium | 126.6 mg |
| Protein | 7.0 g |
