Go Back
+ servings
Chocolate Cream Puffs Recipe
Print Recipe
5 from 10 votes

Chocolate Cream Puffs Recipe

They can be described like this: To-die-for chocolate cream filling in a light and airy Pâte à Choux and glazed with the best ever chocolate ganache.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: French
Keyword: chocolate cream puffs recipe
Servings: 28 chocolate cream puffs
Calories: 165kcal



  • 3 egg yolks
  • cup sugar (67g)
  • 2 tablespoon cornstarch (16g)
  • 1 ¼ cups milk (300ml)
  • ¾ cup heavy whipping cream (180ml)
  • ¾ cup milk chocolate, chopped (130g / 4.6oz)
  • 2 tablespoon unsweetened cocoa powder (15g)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • pinch of salt


  • 1 cup water (240ml)
  • ½ cup butter (113g)
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup all-purpose flour (120g)
  • 4 eggs


  • ¾ cup semi-sweet chocolate, chopped (130g / 4.6oz)
  • cup heavy whipping cream (90ml)
  • ½ tablespoon 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.



*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.


Calories: 165kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 90mg | Potassium: 83mg | Sugar: 7g | Vitamin A: 325IU | Calcium: 31mg | Iron: 0.8mg