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 this recipe successfully.
I can say for sure that this is one of the best desserts in the world. Today you learn the whole process of how to make cream puffs. The dough is called Pâte à Choux and is also used for eclairs and Profiteroles.
The filling is a chocolate cream made from scratch. And the chocolate ganache has a secret ingredient to get that super shiny finish as you see in the photos.
With this recipe in your hands, you will never have any problems with collapsed Pâte à Choux again. If you tried such recipe before, you probably made the experience, that your dough 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 this recipe:
#1 – Cook the dough 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 it.
#2 – Add just one egg at the time and stir until it 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 sticky and 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 they are baking. This is the number one reason for a 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.
To get a super shiny chocolate ganache I added ½ 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 glaze looks so gorgeous.
Chocolate Cream Puffs Recipe
- 3 egg yolks
- ⅓ cup sugar (67g)
- 2 tbsp cornstarch (16g)
- 1 ¼ cups milk (300ml)
- ¾ cup heavy whipping cream (180ml)
- ¾ 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)
- ½ cup butter (113g)
- ½ tsp salt
- 1 tsp sugar
- 1 cup all-purpose flour (120g)
- 4 eggs
- ¾ cup semi-sweet chocolate, chopped (130g / 4.6oz)
- ⅜ cup heavy whipping cream (90ml)
- ½ tbsp light corn syrup (OPTIONAL for an extra shiny glaze)
- Make the 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 ½ 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.
- Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
- Make the dough: 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.
- 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.
- Transfer to a piping bag and pipe 1 + ½ 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 they will collapse. I baked mine for 30-31 minutes. Let cool to room temperature.
- Fill the empty dough shells by cutting a little x with the tip of a sharp knife in the bottom. Pipe the chocolate filling into the shells. Set aside.
- Make the 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.
- 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 for up to 3 days.
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