CHOCOLATE CREAM PUFFS: Create Bakery-Quality Desserts at Home

Perfect for any party or gathering, these homemade cream puffs feature classic choux pastry, baked to perfection and then filled with luxurious chocolate cream.

Each bite offers a delicious contrast between the crispy outer shell and the soft, creamy center.

With a dusting of cocoa powder for a sophisticated finish, these puffs are sure to impress guests and satisfy any sweet tooth.

Makes about 20-25 Chocolate Cream Puffs

INGREDIENTS:

For the choux pastry (yields 20-25 cream puffs):

• 2/3 cup water
• 7 tablespoons unsalted butter
• 1 cup all-purpose flour
• 3-4 large eggs (depending on the dough’s consistency)
• 1 pinch of salt

For the chocolate cream filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/3 cup cornstarch (or flour)
• 7 oz dark chocolate (70% cacao)

For the topping:

• Unsweetened cocoa powder (for dusting)
• Powdered sugar (optional)

METHOD:

Prepare the cream puffs:

Prepare the choux pastry:

In a medium saucepan, combine the water, butter and a pinch of salt.

Bring to a boil over medium heat, making sure the butter melts completely.

Add the flour:

Remove the saucepan from the heat and immediately add the flour, stirring quickly with a wooden spoon until the dough forms a ball and pulls away from the sides of the saucepan.

Dry the dough slightly: Return the saucepan to low heat, stirring for 1-2 minutes to dry the dough a little.

Incorporate the eggs: Transfer the mixture to a bowl and let it cool for a few minutes.

Add the eggs one at a time, mixing well after each addition.

The dough should be smooth, glossy and slightly sticky.

Form the puffs: Using a pastry bag with a round tip, form small mounds (about an inch and a half wide) on a baking sheet lined with parchment paper.

Bake: Preheat the oven to 350°F and bake for 25 to 30 minutes, or until the puffs are golden brown and light.

Allow them to cool completely.

Prepare the chocolate cream filling:

Beat the egg yolks and sugar: In a medium-sized bowl, beat together the egg yolks and sugar until light and fluffy.

Add the cornstarch: Stir in the cornstarch until smooth.

Heat the milk: In a saucepan, heat the milk until it is hot but not boiling.

Gradually pour a small amount of the hot milk into the egg mixture, whisking continuously to temper the eggs.

Then pour the entire mixture into the saucepan.

Cook the cream: Cook over low heat, stirring constantly, until the cream thickens.

Remove from the heat and stir in the chopped dark chocolate until melted and smooth.

Cool the cream: Cover the cream with plastic wrap directly on the surface to prevent a skin from forming and let it cool.

Assemble the cream puffs:

Fill the puffs: Once the puffs have cooled, use a pastry bag with a narrow tip to fill them with the chocolate cream.
Dust with cocoa: After filling, dust the cream puffs with unsweetened cocoa powder. For extra sweetness, they can also be lightly sprinkled with powdered sugar.

Tips:
To make hollow cream puffs, bake them until fully browned and avoid opening the oven during the first 20 minutes of baking.
You can enrich the chocolate cream with a pinch of cinnamon or a splash of liqueur for a stronger flavor.