Chocolate Cream Puffs (with chocolate filling and ganache topping)

Glazed and filled chocolate cream puffs on a brown table

5 from 15 votes

Chocolate Cream Puffs (with chocolate filling and ganache topping)

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.

Prep Time1 30

Cook Time30

Chill2

Total Time4

Course: Dessert

Cuisine: French

Servings: chocolate cream puffs

Calories: 166kcal

Author: Sabine

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)

US Customary - Metric

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.

Video

Notes

*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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