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Chocolate Cream Puffs Recipe

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Rating: 4.0; Vote: 1

Delicious Chocolate Cream Puffs, filled with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers. They are best served in the same day after filling to be able to enjoy the delicate crispy texture of choux pastry in combination with the creamy pastry cream. Ingredients Makes about 25 cream puffs Choux Pastry 1 cup (125 g) all-purpose flour 3. 5 oz (100 ml) milk 3. 5 0z (100 ml) water 2 tsp (10 g) sugar 1/2 tsp (2g) salt 5 1/2 tbsp (80g) unsalted butter 4 eggs Chocolate Pastry Cream 4 egg yolks 1/3 cup (70g) sugar 1/3 cup (40g) cornstarch 2 cups (480 ml) milk 4 oz (120g) semisweet chocolate, chopped 1 tbsp (15g) unsalted butter Chocolate Ganache 4 oz (120g) semisweet chocolate 1/2 cup (120g) whipping cream 1. First prepare the pastry cream to have it ready by the time the choux pastries are baked. 2. Whisk the egg yolks with sugar until slightly pale. 3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. 4. Keep enough over heat to cook all the cornstarch. Remove from heat, add chocolate and keep stirring until chocolate is melted completely. Pour the cream into a clean bowl and allow to cool for 5 minutes, then incorporate the butter while stirring. Cool slightly, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until ready to use. 5. Preheat oven to 350F (180C. 6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil. 7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogeneous. 8. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan. 9. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape. 10. Fit a pastry bag with a large inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper lined baking sheet. 11. Bake for 25-30 minutes until browned and puffed. 12. Prick each with a skewer to release steam and allow to cool on a wire rack. Split the cream puffs in half. 13. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (6 mm) plain or star tip. 14. Pipe pastry cream to fill the cream puffs. Top with the pastry caps. 15. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved. 16. Use a spoon or transfer the ganache into a piping bag fitted with 1/8 inch (3mm) plain tip and drizzle the ganache over the top of cream puffs.
Date: 2019-07-03

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Comments and reviews: 10

Marina De Santis
Thank you, home cooking adventure, I just love, love, love your recipes. My favorite is desserts & cakes especially European cakes. keep baking please, I love your cooking, you actually make it easy. Maybe my pipping skills aren't as good as yours but I'm getting there, I actually create my own way which I couldn't do again, hahaha. Anyway, enjoy the rest of your weekend & see you on your next fantastic recipes. Cheers
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Grelda Morán
Hi i'm having two problems with this recipe and i wanna know if someone can help me: 1. the bottom of my choux sticks to the wax paper leaving a big gap TT. 2. some of my choux get deflated when i took them out of the oven. not all of them, just three or fourwhat do i do? can someone give me an advice?
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Saranya Biswas
Hi Ella I have a question. I always have extra choux left after putting one batch in the oven to bake. I have to wait for it to bake before I can pipe the second batch. Is this OK or should choux be used up as soon as possible? Thanks for all the wonderful recipes
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TheNara30
wow. makes me dream about making these. which I will. live your new little pan which u used and the milk container with the little flowers. The way u presented the recipes like from an archive too is mind blowing. loads of thumbs up from me.
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Tomoko Nuryuoko
I've made this one. taste good. but the only problem is my base is to thin n it kept on sticking to the parchment paper n tore everytime i take it off. what did i missed? i want it to be round like yours.
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waionn009
Looking to attempt a croquembouche, i found this recipe and your videos are so clear i didnt feel stressed making it and it came out perfect. Will keep checking out your recipes. Thank you amd a Happy 2018
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Joop Brugman
Dear i have made this last nigt everything was perfect but they collapse when i take them after baking 30 minutes in the oven. What can i do next time. Do i have to let them cool in the oven? Thx dear
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Alxmir23
my cream always has some tiny lumps. i did the mistake of not sifting the cream to remove them and they blocked the piping tip. if you are new to this like me, sift the cream after its cooked
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NW Inventions
I watch your video for pleasure only. Just amazing. Beautiful, satisfying, awesome. delightful. Mouth watering Just love itEdit: And yes. I watch your videos uncountably.
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Yoshi Aw
Idk why but I always feel calm and warm watching ur videos. kinda relieving stress. haha. I like how the videos r edited and I'm sure the recipe r well scripted too well done
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