Chocolate Cream Puff Recipe

Chocolate cream puff cut in half sat on tray.

5 from 1 vote

These Chocolate Cream Puffs combine a crisp choux ball filled with luxurious chocolate pastry cream and a chocolate ganache topping making them totally irresistible.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: American/French

Servings: cream puffs

Calories: 159kcal

Author: Emma Duckworth

Ingredients

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 (4 eggs, but have 1 extra on hand)
1 teaspoon Milk for eggwash

Chocolate Glaze

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

Metric - US Customary

Instructions

Make the Chocolate Pastry Cream

Heat the milk. Add the milk into a medium saucepan. Cook over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Do not boil the milk.
Whisk eggs and sugar. Whilst the milk is heating, place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale. Add in cornflour and cocoa powder and whisk until combined. It will feel thick. Add in a tablespoon of milk if you need to loosen it.
Temper the eggs. While whisking the yolks continuously, pour in the milk mixture in a slow thin stream and whisk until combined. Pour the mixture straight back into the saucepan and return to low heat.
Add in chocolate and heat the custard. Whilst continuously whisking, (do not stop!), add in the chocolate and heat the custard on low to medium heat until it starts to bubble and thicken. Heat for a further minute for the cornflour to reach the full point of thickening and for the chocolate to melt.
Add in butter and extract and cool pastry cream. Remove the pan from the heat and pass the mixture through a fine-mesh sieve set over a medium-sized bowl. This will remove any egg lumps. Add the butter and vanilla extract to the custard and whisk until melted and combined.
Chill the pastry cream. Set the bowl over a water bath (a larger bowl filled with cold water and ice). Whisk the pastry cream until it cools, then place plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, cover with the plastic wrap and set aside until cooled to room temperature, then refrigerate for a minimum of 3 hours. When ready to use, remove plastic wrap and whip or beat vigorously until smooth again.

Make the Choux Pastry

Melt butter and heat water and milk. In a medium saucepan, add the water, milk, butter, sugar and salt, and heat on low until the butter is melted and the sugar has dissolved. Increase the heat to medium to high and bring to a rolling boil.
Add flour. Remove the pan from the heat and add the flour immediately. With a wooden spoon, mix together vigorously until completely combined.Then return to medium-high heat and beat for 2 minutes until the mixture comes away from the sides of the pan and forms a ball. You’ll see a film form on the base of your saucepan, and you’ll know it’s ready. (Use a digital thermometer for accuracy- the panade should be between 75°C to 80°C (165°F and 175°F)
Beat to release steam. Remove the pan from the heat and place it in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 minute on low speed to release some steam. Use a digital thermometer for accuracy- the panade should get to 60°C (140°F) or under before continuing on with the next step. In a small jug, whisk the four eggs together.
Please read this step before continuing as the amount of egg added can vary. With the mixer running on low speed, slowly pour in ¾ of the whisked eggs in 3 to 4 separate additions, mixing for 30 seconds between each addition. Scrape the sides and base of the bowl halfway through. It may look curdled and slimy to start with but will come together as you beat the mixture. Once the eggs have been fully incorporated, beat the mixture for a further 2 minutes. Note on the perfect consistency. The choux pastry should be smooth and shiny and should hold its shape when a finger is passed through the mixture. When the beater is pulled up out of the batter, a thick V-shaped ribbon forms, of smooth dropping consistency. If your pastry has not achieved this consistency, add the remaining egg a teaspoon at a time and test the consistency again. If you need more egg, then whisk the 5th egg in a small bowl, and add a tiny bit at a time. Set aside any remaining egg to be used as egg wash.
Chill the dough. Preheat the oven to 200°C (390°F). Fill a piping bag fitted with a round piping tip, close the open end of the piping bag and refrigerate for 30 minutes Preheat the oven to 200°C (390°F).
Pipe choux onto the baking tray. Line a large baking tray with parchment paper. Whilst holding the piping bag upright and keeping the tip of the piping tip touching the choux pastry, pipe 4cm (1.5-inch) wide mounds onto the prepared tray. Keep them 2.5cm (1 inch) apart.
Prep choux on the tray. Using a pastry brush dipped in water, brush the parchment paper around the mounds. Using the tip of your finger dipped in water, smooth the points of each mound. Add milk to the remaining egg and whisk together. Brush this egg wash gently over the top of the choux pastry mounds.
Bake. Place the tray in the oven and immediately reduce it to 180°C (350°F) and bake for 25 to 30 minutes, or until golden brown and crisp. Don't the oven door in these first 25 minutes of baking. Remove the buns from the oven and skewer a hole in the bottom of each choux bun to allow the steam to escape. Return to the oven for 5 to 10 minutes, and then allow to cool completely on the baking tray.

Fill the Choux Buns and Decorate

Pipe pastry cream into the buns. Once the buns are fully cooled, remove the chocolate pastry cream from the fridge. It will look quite thick and gluggy. This is normal! Give it a good firm whisk for a couple of minutes until smooth again.
Spoon the pastry cream into a piping bag fitted with a ½ inch piping tip and push the tip into the steam vent hole already in the choux bun base. Squeeze the pastry cream into the choux bun - you'll feel the weight of it in your hand. Continue until all choux buns are filled.
Make Ganache. Heat the cream in a small saucepan on the stovetop or in short bursts in the microwave, until warm and just starting to simmer. Add the chopped chocolate and butter to the hot cream. Stir until chocolate and butter have completely melted and created a smooth ganache.
Decorate choux balls. Dip the top of each filled choux bun into the chocolate ganache allowing any excess ganache to drip off before placing the bun onto a baking tray..
Repeat until all buns are dipped and sprinkle the ganache with cocoa nibs (optional). Refrigerate buns for 30 minutes or until ready to serve. They are best enjoyed the same day they're made.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: To enjoy the crisp choux shell, Chocolate Cream Puffs are best eaten the day that they are made. However, they can be refrigerated for up to 3 days but the choux bun will soften.

To freeze: Chocolate Cream Puffs can stored in a freezer-safe container and frozen for up to 2 months. Thaw overnight in the fridge. Bare in mind that the pastry won't be crisp and the pastry cream will have a runnier consistency.

Pastry Cream Tips:

Don't whisk the eggs and sugar until ready to temper.
Heat the milk until just simmering around the edges.
When tempering the eggs whisk continuously and add the milk in slowly.
Heat the custard mixture slowly.

Choux Pastry Tips:

Add the eggs in bit by bit.
Keep the piping tip and bag at 90 degrees when piping.
Don't open the oven door before 25 minutes.
Watch the bake time.
Cool the choux buns completely before filling.

Nutrition