These cream puffs with chocolate ganache are exactly the kind of dessert I make when I want something elegant that still feels homemade. Learn how to make cream puffs from scratch!
These chocolate cream puffs consist of light and airy choux pastry, filled with a creamy chocolate filling and a luscious chocolate ganache. They are a family favorite and can be served for any occasion. By the way, have you tried my chocolate soufflé yet?
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Video Tutorial
Try These Easy Cream Puffs
Whenever I serve these, people assume I bought them somewhere fancy. Once they crack through the light pastry shell and taste the rich filling, they usually ask for the recipe.
They’re perfect for holidays, birthdays, or whenever you want a dessert with a little wow factor.
What is Choux Pastry?
Choux pastry, also known as pâte à choux, is a pastry dough usually made with water, butter, flour, eggs, sugar, and salt. It's a high-moisture dough with a low flour content. During baking, the high moisture content in the dough creates steam and evaporates, causing the pastry to puff up. Choux pastry is also used for profiteroles, eclairs, and croquembouche.
Why You’ll Love These
- Pleasing to the eye: I love how fancy they look with minimal decoration.
- Perfect Texture: Crisp shell, creamy middle, silky ganache top.
- Double chocolate: These chocolate cream puffs never disappoint chocolate lovers.
- Special occasion ready: Ideal for guests or celebrations of any kind.
Note: For a comprehensive photo tutorial and FAQs on making choux pastry, see my chocolate eclairs post.
Ingredients
- Egg yolks: Creates the rich custard filling.
- Milk & heavy cream: Gives the filling a smooth texture.
- Chocolate: Used in both filling and ganache.
- Cornstarch: Thickens the custard nicely.
- Butter: Needed for the pastry dough.
- Flour: Gives the choux structure.
- Eggs: Helps the pastry puff and hold shape.
- Sugar & salt: Balances flavor throughout.
How to Make Cream Puffs with Chocolate Ganache
1. In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
2. In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
3. Decrease the heat to low and whisk about ½ cup of the hot milk into the egg yolk mixture to slowly temper it.
4. Then, slowly whisk the tempered egg yolk mixture into the small saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
5. Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
6. Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl.
7. Cover with plastic wrap to prevent it from forming a skin. Refrigerate for at least 2 hours or overnight.
8. Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside.
9. Prepare the egg wash by combining the egg and water in a small bowl and set aside.
10. In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
11. Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
12. Then transfer the dough to a large bowl and let it cool for about 2 minutes.
13. Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
14. Transfer the dough to a piping bag, pipe 1.5" circles on the prepared baking sheets, and spin the tips. Press down the center of the mounds with wet fingers to even them.
15. Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while baking. Remove from the oven and let cool to room temperature, about 1 hour.
16. Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each pastry shell, then pipe the filling into the puffs. Set aside.
17. Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate, and let it rest for 1-2 minutes.
18. Stir until smooth, and the chocolate has completely melted. Add the corn syrup and stir until combined. Let it rest for about 5 minutes.
19. Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.
Recipe Tips
- Don’t rush the prep time. Choux pastry rewards patience.
- I always let the shells cool fully before filling them.
- Use a piping bag for the cleanest filling job.
What Can You Serve With These?
- Coffee
- Espresso
- Fresh berries
- Vanilla ice cream
- Hot chocolate
FAQs
All three are French choux pastry filled with either pastry cream, custard, ice cream (profiteroles only), or whipped cream. Cream puffs and profiteroles are usually topped with powdered sugar or ganache, and the only difference is that profiteroles are served frozen and puffs chilled. Croquembouche is a cone-shaped tower of filled puffs held together by caramel. You can use this recipe for all three types of desserts.
Chocolate ganache consists of only two ingredients: chocolate and cream. However, I love adding a little corn syrup for that extra shine. The corn syrup helps create a super glossy glaze and makes the chocolate cream puffs look even prettier. However, you can omit it or replace it with honey or golden syrup if preferred.
Usually, I have found that this happens from underbaking or opening the oven too early. Try to avoid this, as you do not want these to flop!
Recipe
Cream Puffs With Chocolate Ganache
Ingredients
Chocolate Cream Filling
- 3 large egg yolks
- ⅓ cup sugar
- 2 tablespoon cornstarch
- 1 ¼ cups milk
- ¾ cup heavy whipping cream
- 4.6 oz milk chocolate bars, chopped
- 2 tablespoon unsweetened cocoa powder
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- pinch of salt
Choux Pastry
- Eggwash: 1 large egg + 1 tablespoon water
- 1 cup water
- ½ cup unsalted butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour, spooned and leveled
- 4 large eggs
Chocolate Ganache
- 4.6 oz semi-sweet chocolate bars, finely chopped
- ⅜ cup heavy whipping cream, hot but not boiling
- Optional: ½ tablespoon light corn syrup (for an extra glossy glaze)
Instructions
Chocolate Cream Filling
- In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
- In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
- Decrease the heat to low and whisk about ½ cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
- Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
- Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
Choux Pastry
- Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
- In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
- Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
- Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
- Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
- Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
- Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
- Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
Chocolate Ganache
- Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
- Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.
Notes
Taste & Texture
Light pastry shells filled with silky chocolate cream and topped with glossy ganache.Storage and Freezing Instructions
You can either store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Either thaw in the refrigerator overnight or serve frozen (let sit on the counter for 10 minutes to let them thaw a bit).Top Tips for Choux Pastry
- Cook the dough until a film forms on the bottom of the pan (watch the video of visualization). If the dough is undercooked, it will be too moist and will cause your pastry not to puff properly.
- Add one egg at a time to the dough and stir until it comes together before you add the next egg. The dough will separate after each egg, but that's normal. In the end, the dough is sticky but firm enough to hold a stiff peak.
- Press down the tips of the dough with wet fingers to even them. This is important to create the desired round shape and that the tips don't burn.
- Do not open the oven while baking. Don't be tempted to rotate the pan during baking. The temperature change from opening the oven door would likely cause your pâte à choux to collapse.
- Bake the puffs long enough until puffed and golden. If you remove them from the oven too early, they will deflate and become tough and chewy.
Tips for Making The Chocolate Filling
- It's important to temper the eggs before adding them to the simmering milk, otherwise you could end up with scrambled eggs if the eggs get too hot too quickly.
- Remove the custard from the heat when it has thickened and coats the back of a spoon. If you cook it too short, the filling could end up runny.
- For a super smooth choux filling, press the chocolate custard through a mesh strainer to remove any small lumps that may have formed while cooking the custard.
- Cover the chocolate filling with plastic wrap to prevent it from forming a skin as it cools.
Vanilla Bean Tip
*First, cut off the straight end of the vanilla bean. Then, place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.Video
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Karlie
Awesome!
Chloe French
Absolutely delicious!!! The only thing is I wish I left it in the fridge for longer because my filling turned out too runny but these are heavenly!!! So easy and fun to make!
Sabine
I'm glad you like the recipe. The filling needs indeed time to firm up in the fridge or maybe the filling was a little undercooked. I'm sure the next time they are perfect.
Denise
I wrote you last year about the success with your cream puffs - so much so that my daughter made them!
Now I am about to attempt a croque en bouche - using your recipe for the cream puffs (and filling).-( what can go wrong?!)
I will let you know how it goes - I'm a bit intimidated by the caramel sauce, but if it doesn't work - I have lots of cream puffs! I've never spun sugar before either, but I will give it a go too. If you have any tips, do let me know.
(I understand adding a bit of lemon juice helps keep the caramel from crystalizing).
Denise
These were delicious! I made the recipe with my children a few months ago- selecting this over your croissant recipe. My 11 year old made the filling and ganache nearly by herself. The only reason she needed me was to help her pipe the choux, which we actually ended up dropping from spoons.
The filling was amazing - we ended up freezing about half of the unfilled puffs - we made a new batch of filling & ganache for the frozen puffs, and the "second" round was equally delicious.
Sabine, thank you for an amazing recipe that was easy to follow!
The next day the children are off school we may attempt your croissants!
Sabine
I remember! I’m so happy that you like the recipe and that it turned out as a success 🙂 with a little more assistance from your side, it would be possible to make the croissants with your kids! Happy baking!