chocolate cream puffs

These  Chocolate Cream Puffs combine a crisp choux ball filled with luxurious chocolate pastry cream and a chocolate ganache topping making them totally irresistible.

Chocolate Cream Puff Recipe

g sugar

g cornflour

cocoa powder

540 ml whole milk

dark chocolate 70% (finely chopped)

unsalted butter (room temperature)

tsp vanilla extract

water

ml milk

butter

salt

flour

eggs

Milk

ml double cream (heavy cream)

unsalted butter

100 g dark chocolate 70% (finely chopped)

Heat the milk. Add the milk into a medium saucepan. Cook over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Do not boil the milk.

Whisk eggs and sugar. Whilst the milk is heating, place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale. Add in cornflour and cocoa powder and whisk until combined. It will feel thick. Add in a tablespoon of milk if you need to loosen it.

Temper the eggs. While whisking the yolks continuously, pour in the milk mixture in a slow thin stream and whisk until combined. Pour the mixture straight back into the saucepan and return to low heat.

Add in chocolate and heat the custard. Whilst continuously whisking, (do not stop!), add in the chocolate and heat the custard on low to medium heat until it starts to bubble and thicken. Heat for a further minute for the cornflour to reach the full point of thickening and for the chocolate to melt.

Add in butter and extract and cool pastry cream. Remove the pan from the heat and pass the mixture through a fine-mesh sieve set over a medium-sized bowl. This will remove any egg lumps. Add the butter and vanilla extract to the custard and whisk until melted and combined.

Chill the pastry cream. Set the bowl over a water bath (a larger bowl filled with cold water and ice). Whisk the pastry cream until it cools, then place plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, cover with the plastic wrap and set aside until cooled to room temperature, then refrigerate for a minimum of 3 hours. When ready to use, remove plastic wrap and whip or beat vigorously until smooth again.

Make the Chocolate Pastry Cream

Melt butter and heat water and milk. In a medium saucepan, add the water, milk, butter, sugar and salt, and heat on low until the butter is melted and the sugar has dissolved. Increase the heat to medium to high and bring to a rolling boil.

Add flour. Remove the pan from the heat and add the flour immediately. With a wooden spoon, mix together vigorously until completely combined.Then return to medium-high heat and beat for 2 minutes until the mixture comes away from the sides of the pan and forms a ball. You’ll see a film form on the base of your saucepan, and you’ll know it’s ready. (Use a digital thermometer for accuracy- the panade should be between 75°C to 80°C (165°F and 175°F)

Beat to release steam. Remove the pan from the heat and place it in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 minute on low speed to release some steam. Use a digital thermometer for accuracy- the panade should get to 60°C (140°F) or under before continuing on with the next step. In a small jug, whisk the four eggs together. 

Please read this step before continuing as the amount of egg added can vary. With the mixer running on low speed, slowly pour in ¾ of the whisked eggs in 3 to 4 separate additions, mixing for 30 seconds between each addition. Scrape the sides and base of the bowl halfway through. It may look curdled and slimy to start with but will come together as you beat the mixture. Once the eggs have been fully incorporated, beat the mixture for a further 2 minutes. Note on the perfect consistency. The choux pastry should be smooth and shiny and should hold its shape when a finger is passed through the mixture. When the beater is pulled up out of the batter, a thick V-shaped ribbon forms, of smooth dropping consistency. If your pastry has not achieved this consistency, add the remaining egg a teaspoon at a time and test the consistency again. If you need more egg, then whisk the 5th egg in a small bowl, and add a tiny bit at a time.  Set aside any remaining egg to be used as egg wash.

Chill the dough. Preheat the oven to 200°C (390°F). Fill a piping bag fitted with a round piping tip, close the open end of the piping bag and refrigerate for 30 minutes Preheat the oven to 200°C (390°F). Pipe choux onto the baking tray. Line a large baking tray with parchment paper. Whilst holding the piping bag upright and keeping the tip of the piping tip touching the choux pastry, pipe 4cm (1.5-inch) wide mounds onto the prepared tray. Keep them 2.5cm (1 inch) apart.

Prep choux on the tray. Using a pastry brush dipped in water, brush the parchment paper around the mounds. Using the tip of your finger dipped in water, smooth the points of each mound. Add milk to the remaining egg and whisk together. Brush this egg wash gently over the top of the choux pastry mounds. 

Bake. Place the tray in the oven and immediately reduce it to 180°C (350°F) and bake for 25 to 30 minutes, or until golden brown and crisp. Don&#39;t the oven door in these first 25 minutes of baking. Remove the buns from the oven and skewer a hole in the bottom of each choux bun to allow the steam to escape. Return to the oven for 5 to 10 minutes, and then allow to cool completely on the baking tray.

Make the Choux Pastry

Pipe pastry cream into the buns. Once the buns are fully cooled, remove the chocolate pastry cream from the fridge. It will look quite thick and gluggy. This is normal! Give it a good firm whisk for a couple of minutes until smooth again. Spoon the pastry cream into a piping bag fitted with a ½ inch piping tip and push the tip into the steam vent hole already in the choux bun base. Squeeze the pastry cream into the choux bun - you&#39;ll feel the weight of it in your hand. Continue until all choux buns are filled.

Make Ganache. Heat the cream in a small saucepan on the stovetop or in short bursts in the microwave, until warm and just starting to simmer. Add the chopped chocolate and butter to the hot cream. Stir until chocolate and butter have completely melted and created a smooth ganache.Decorate choux balls. Dip the top of each filled choux bun into the chocolate ganache allowing any excess ganache to drip off before placing the bun onto a baking tray.. Repeat until all buns are dipped and sprinkle the ganache with cocoa nibs (optional). Refrigerate buns for 30 minutes or until ready to serve. They are best enjoyed the same day they&#39;re made.

Fill the Choux Buns and Decorate

These cream puffs are filled with a rich chocolate pastry cream and get added crunch from chocolate craquelin.

Chocolate Cream Puffs

unsalted butter,

all-purpose flour (100 grams)

dark brown sugar

milk

sugar

cornstarch

chocolate chips

tsp salt

all-purpose flour

eggs beaten

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined.

Place the dough on parchment paper and top with another piece of parchment paper. Roll out to 1/16 inch in thickness. Place the dough and freeze for an hour or until ready to use.

Chocolate Craquelin

Add the egg yolks and egg to a medium bowl and beat until combined. Set aside.

In a large saucepan, add the milk, sugar, cornstarch, cocoa powder and salt and cook over medium heat until the mixture starts to thicken and bubble. Once it starts to bubble, simmer for 2 minutes and then remove from the heat.

Add a small amount of the hot milk mixture to the egg yolks and whisk together to bring it up the temperature so the eggs don&#039;t scramble. Then add the egg mixture to milk mixture and whisk until combined. Place the saucepan back over medium heat and bring to a light boil for 2 minutes, stirring constantly.

Once the mixture has thickened, remove from heat and stir in the chocolate chips, butter and vanilla extract, mixing until smooth. Pour into a bowl and cover with clear wrap pressed against the top so you don&#039;t get a film on top. Place in the fridge for at least 2 hours or up to a day. Use when ready.

Chocolate Pastry Cream

Preheat oven to 400°F. Heat the butter, water, milk, sugar and salt in a medium saucepan over medium heat. Bring to a simmer and then reduce heat to low.

Add the flour all at once and stir until it is completely incorporated and clumps into a ball. Continue to mash and stir the dough against the side of the pan for 2 minutes, cooking the flour. Remove from heat and add to the bowl of a stand mixer with a paddle attachment. Let it cool for 2 minutes.

With the mixer running on low speed, slowly add the eggs in 3-4 separate additions, making sure you mix for 30 seconds between each. The mixture will curdle but then come together. In the end, the dough will be sticky and firm enough to hold a stiff peak.

Line two baking sheets with parchment paper and lightly brush with some water, which helps create a humid environment.

Transfer the choux pastry to a piping bag fitted with a 1/2 inch piping tip. Pipe 28 puffs, each 1 1/2” in diameter and 1/2” tall rounds about 1 inch apart.

Remove the craquelin from the freezer. Cut circles that are the same size as the dough. Place each piece carefully on top of the choux pastry and press lightly to adhere. (If you are baking one sheet at a time, only add the craquelin right before baking)

Bake 1 sheet at a time for 20 minutes, then reduce oven to 350°F and bake for another 10-15 minutes or until golden brown. DO NOT open the oven or they won&#039;t puff. Remove and transfer to a cooling rack, letting them cool to room temperature.

Fill the cream puffs by cutting a little hole with the tip of a sharp knife in the bottom. Pipe the chocolate filling into the cream puffs.

Choux Pastry

Absolutely amazing! Such an easy and efficient step by step recipe! Will definitely be using again soon.

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Top 2 chocolate cream puffs recipes from across the web

The most viewed chocolate cream puffs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Cream Puff Recipe

Chocolate Cream Puffs

The most viewed chocolate cream puffs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine