This Chocolate Cream Puffs recipe can be described like this: To-die-for cream puff filling in a light and airy Pâte à Choux and glazed with the best ever chocolate ganache. Watch the video to see how to make cream puffs successfully.
Chocolate Cream Puffs are what chocolate lovers dreams are made of.
I can say for sure that this is one of the best desserts in the world. When you bite into these soft, and airy chocolate cream filled puffs a lot is going on on your tongue.
Today you learn the whole process of how to make cream puffs. The dough is called Pâte à Choux and is used for eclairs, Profiteroles, and cream puffs.
The cream puff filling is a chocolate cream made from scratch. And the chocolate ganache has a secret ingredient to get it super shiny as you see in the photos.
With this recipe in your hands, you will never have any problems with collapsed Pâte à Choux again. Watch the video and follow every step and you will end up very happy with perfect Chocolate Cream Puffs.
Pâte à Choux – How to make cream puffs which don’t collapse
If you tried an eclair or cream puffs recipe before, you probably made the experience, that your Pâte à Choux collapsed after you took it out of the oven. Or it had a donut-like texture on the inside.
There are a few things to consider when you make cream puffs.
#1 – Cook the Pâte à Choux for 2-3 minutes until it starts to make a film on the bottom of the pan. The dough is firm and holds together at this point. If you cook it shorter, the dough is too wet. But don’t overcook the dough.
#2 – Add just one egg at the time and stir until the dough comes together. You don’t need to worry that the dough separates after every egg because this is normal. Just keep stirring until it is a sticky dough what is firm enough to hold a stiff peak.
#3 – Don’t open the oven during the baking time. I’m serious. Don’t look inside the oven while your cream puffs are baking. This is the number one reason for collapsed Pâte à Choux.
#4 – Bake them long enough until they are golden brown and puffed. I bake mine for 30-31 minutes. Every minute is crucial. Make sure that you don’t take them out of the oven too early just because they are already lightly browned after 25 minutes.
Chocolate Cream Puffs – intensively chocolatey
The cream puffs are filled with super creamy chocolate cream. It’s so delicious that you could eat it on its own. It was hard for me to save enough for the cream puffs.
To get a super shiny chocolate ganache I added 1/2 tbsp of light corn syrup. This is totally optional, and the ganache is great with or without the corn syrup. I just added the corn syrup because the shiny chocolate on top of the Chocolate Cream Puffs looks so nice.
This Chocolate Cream Puffs recipe is great because
- you learn how to make Chocolate Cream Puffs
- you learn all tips that your Pâte à Choux doesn’t collapse anymore
- it is one of the best desserts in the world
- they are light, airy, and creamy
- they are addictively delicious
If you make this Chocolate Cream Puffs recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Best Homemade Chocolate Eclairs, Caramel Chocolate Panna Cotta Recipe, Easy Chocolate Rum Truffles, White Chocolate Mousse Chocolate Eggs + Video, or click here to see all chocolate recipes.
This Chocolate Cream Puffs recipe can be described like this: To-die-for cream puff filling in a light and airy Pâte à Choux and glazed with the best ever chocolate ganache. Watch the video to see how to make cream puffs successfully.
- 3 egg yolks
- 1/3 cup sugar (67g)
- 2 tbsp cornstarch (16g)
- 1 + 1/4 cups milk (300ml)
- 3/4 cup heavy whipping cream (180ml)
- 3/4 cup milk chocolate, chopped (130g / 4.6oz)
- 2 tbsp unsweetened cocoa powder (15g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- pinch of salt
- 1 cup water (240ml)
- 1/2 cup butter (113g)
- 1/2 tsp salt
- 1 tsp sugar
- 1 cup all-purpose flour (120g)
- 4 eggs
- 3/4 cup semi-sweet chocolate, chopped (130g / 4.6oz)
- 3/8 cup heavy whipping cream (90ml)
- 1/2 tbsp light corn syrup (OPTIONAL for an extra shiny glaze)
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Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk and heavy whipping cream over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Remove from heat and stir in chocolate, cocoa, vanilla*, and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and cover with plastic wrap to prevent forming a skin. Refrigerate at least 2 hours or overnight.
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Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
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Make the Pâte à Choux: In a heavy-bottomed saucepan bring water, butter, salt, and sugar to a boil. With a wooden spoon stir in flour and cook for about 2-3 minutes until it starts to form a film on the bottom of the pan. Transfer to a large mixing bowl and let cool about 2 minutes.
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Stir in one egg at the time. After every egg, the dough will separate. Keep stirring until the dough comes together again. In the end, the dough will be sticky and firm enough to hold a stiff peak.
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Transfer to a piping bag and pipe 1 + 1/2 inch (3,5-4 cm) circles on the 2 prepared baking sheets and spin the tip. You can stick a bit of dough on the baking sheets underneath the parchment paper to fix the paper. Press down the tip with wet fingers that they don't get too brown or burn. Brush with egg wash. Bake one baking sheet at the time for about 30-32 minutes until puffed and golden brown. Don't open the oven while they are baking or the cream puffs will collapse. I baked mine for 30-31 minutes. Let cool to room temperature.
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Fill the cream puffs by cutting a little x with the tip of a sharp knife in the bottom. Pipe the chocolate filling into the cream puffs. Set aside.
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Make the chocolate ganache: Place chopped chocolate in a large heatproof bowl. Microwave heavy whipping cream until very hot but not boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Stir until smooth, and the chocolate is completely melted. Add corn syrup and stir until combined. Let stand for about 5 minutes.
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Dip the tops of the filled cream puffs into chocolate ganache. Place on a wire rack and let dry. Store leftovers in an airtight container in the fridge up to 3 days.
*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.
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