If you are craving an irresistible dessert that combines delicate pastry with a decadent chocolate filling, this Chocolate Cream Puff Recipe will instantly become your new favorite. Each bite offers a light, airy choux bun perfectly complemented by a rich, velvety chocolate pastry cream and a glossy chocolate ganache topping. Whether for special occasions or just to treat yourself, these cream puffs showcase the magic of classic French techniques with an indulgent chocolate twist that is sure to delight everyone around the table.
Ingredients You’ll Need
Though this recipe may sound fancy, you only need simple but essential ingredients that work together beautifully to create the perfect balance of texture, flavor, and visual appeal. From eggs that lift the choux pastry to high-quality dark chocolate that enriches the creamy filling, each item plays a vital role.
- 5 large egg yolks: Provide richness and structure to the chocolate pastry cream.
- 100 g granulated sugar: Sweetens the custard and balances the cocoa’s bitterness.
- 50 g cornflour: Thickens the pastry cream for a luscious texture.
- 15 g cocoa powder: Adds an intense chocolate flavor to the custard.
- 540 ml whole milk: Gives creaminess and body to the chocolate filling.
- 80 g dark chocolate 70% (finely chopped): Ensures a deep chocolate taste in the custard.
- 50 g unsalted butter (room temperature): Adds silkiness and richness to the pastry cream.
- 1 tsp vanilla extract: Enhances the chocolate flavor and overall aroma.
- 120 ml water: Vital for the initial dough preparation of the choux pastry.
- 120 ml milk: Joins water to create the liquid base for the choux dough.
- 120 g unsalted butter (cubed): Creates tenderness and structure in the choux pastry.
- 15 g granulated sugar: Slightly sweetens the dough.
- ½ tsp salt: Balances sweetness and enhances flavors in the pastry.
- 130 g plain flour (all-purpose): The backbone of the choux pastry dough.
- 220 g large eggs (about 4 eggs, with 1 extra on hand): Provides the lift and elasticity to the choux dough.
- 1 tsp milk for eggwash: Gives the choux a golden, shiny exterior once baked.
- 100 ml double cream (heavy cream): Used for making the glossy chocolate ganache topper.
- 15 g unsalted butter: Added to ganache for smoothness and shine.
- 100 g dark chocolate 70% (finely chopped): Melts into the cream to create rich ganache for dipping.
How to Make Chocolate Cream Puff Recipe
Step 1: Make the Chocolate Pastry Cream
Start by heating the whole milk gently until it just starts to simmer, careful not to let it boil. Meanwhile, whisk together the egg yolks and granulated sugar until pale and thickened. Blend in the cornflour and cocoa powder until the mixture becomes quite thick, adding a splash of milk if it feels too stiff. Next, slowly temper the egg mixture by adding the warm milk a little at a time while whisking vigorously. Pour this back into the saucepan and cook on low heat while stirring constantly to avoid lumps. Once the custard begins to bubble and thicken, introduce the chopped dark chocolate and continue to heat until fully melted and smooth. Remove from heat, sieve to remove any bits, then whisk in the butter and vanilla extract for ultimate creaminess. Cool it down rapidly in a cold water bath and refrigerate for at least three hours. When ready, beat vigorously to bring back the smooth, silky texture.
Step 2: Prepare the Choux Pastry Dough
Combine water, milk, cubed butter, sugar, and salt in a saucepan and heat gently until the butter has melted and the sugar dissolved. Raise the heat until the mixture boils vigorously, then remove from heat and stir in all the flour at once. Return to stove and vigorously stir and cook for about 2 minutes until the dough pulls away from the sides and forms a smooth ball with a slight film on the bottom. Transfer the dough to a stand mixer and beat on low for a minute to release steam and cool slightly.
Step 3: Incorporate the Eggs
Slowly add nearly all the beaten eggs to the dough in small increments while mixing on low speed. The dough may look curdled at first but will come together as you beat it longer. Continue until the dough is smooth, glossy, and holds a thick ribbon when the paddle is lifted—this is key to achieving perfect puffiness. If the dough is too stiff, slowly add the remaining egg a teaspoon at a time. Cover and chill for 30 minutes before piping.
Step 4: Pipe and Bake the Choux
Preheat the oven to 200°C (390°F). Pipe rounded mounds about 4 cm wide on a parchment-lined baking sheet with 2.5 cm gaps. Smooth the peaks by dipping your finger in water and gently touching each mound. Brush the tops with a milk-egg wash for that beautiful golden shine. Bake at 180°C (350°F) for 25-30 minutes without opening the oven. Then poke a hole in the bottom of each to release steam and bake for an additional 5-10 minutes until crisp and golden. Allow to cool completely.
Step 5: Fill and Decorate the Cream Puffs
Whip the chilled chocolate pastry cream until smooth then pipe generously into each cooled choux through the small hole at the bottom. For the ganache, gently heat the double cream until just simmering, pour over chopped dark chocolate and butter, and stir until silky smooth. Dip the tops of the filled puffs into the ganache and let excess drip off. Place on a tray and chill for 30 minutes to set the glossy chocolate shell. Your dreamy chocolate cream puffs are now ready to wow!
How to Serve Chocolate Cream Puff Recipe
Garnishes
To elevate the look and flavor, sprinkle a few cocoa nibs, chocolate shavings, or a dusting of cocoa powder on the ganache before it sets. A light dusting of powdered sugar can also add a delicate contrast to the rich chocolate glaze, making each cream puff feel extra special and inviting.
Side Dishes
Serve alongside fresh berries like raspberries or strawberries to cut through the richness with bright, natural sweetness. A small scoop of vanilla ice cream or a drizzle of raspberry coulis makes for an elegant pairing that complements the chocolate and pastry beautifully.
Creative Ways to Present
Arrange your chocolate cream puffs on a tiered cake stand for a show-stopping dessert centerpiece. For parties, you can build a croquembouche tower or present them in small elegant boxes tied with ribbons for an unforgettable gift. Individual glass cups layered with crushed puff and pastry cream make excellent mini trifle-style desserts too.
Make Ahead and Storage
Storing Leftovers
Chocolate cream puffs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. To prevent sogginess, keep the choux and filling separate if possible and assemble just before serving.
Freezing
Unfilled choux buns freeze exceptionally well. Place them on a tray in a single layer and freeze until solid, then transfer to a freezer bag for up to two months. Thaw at room temperature before filling for best texture. Avoid freezing once filled, as the pastry cream can become watery upon thawing.
Reheating
To crisp up leftover choux, warm them in a 150°C (300°F) oven for 5 to 10 minutes before filling. Avoid reheating filled puffs as the cream inside is best served chilled, and reheating may cause separation or sogginess.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter, creamier flavor, though the pastry cream will be less intense in chocolate taste. Adjust sugar levels if needed to keep the balance right.
What is the best way to pipe the choux pastry?
Using a piping bag fitted with a plain round tip creates uniform-sized puffs that bake evenly. Hold the bag vertically and pipe mounds with enough space to allow for expansion.
Can I make the chocolate pastry cream without cornflour?
Cornflour helps thicken the pastry cream quickly and ensure stability. You could try substituting with flour, but the texture might be less smooth and require longer cooking.
Why do my cream puffs collapse after baking?
Collapsing usually means steam escaped too quickly. Ensure you poke holes after baking to release remaining steam, and don’t open the oven too early during baking to set the structure firmly.
How long do filled chocolate cream puffs last?
Once filled and glazed, consume them within a day for optimal freshness and flavor. The pastry will start to soften and lose its crisp texture after that time.
Final Thoughts
This Chocolate Cream Puff Recipe is a true labor of love with a payoff that will make every step worthwhile. Whether you’re impressing guests or indulging yourself, these cream puffs deliver a sublime blend of light pastry and decadent chocolate that’s beyond compare. Don’t wait for a special occasion — treat yourself to this sweet masterpiece and savor every delicious bite!
Print
Chocolate Cream Puff Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This decadent Chocolate Cream Puff recipe combines crisp, golden choux pastry shells filled with a rich, velvety chocolate pastry cream and topped with luscious dark chocolate ganache. Perfect for impressing guests or as an indulgent treat, these cream puffs offer a harmonious blend of textures and flavors with smooth chocolate custard encased in light, airy pastry.
Ingredients
Chocolate Pastry Cream
- 5 large egg yolks
- 100 g granulated sugar
- 50 g cornflour
- 15 g cocoa powder
- 540 ml whole milk
- 80 g dark chocolate 70% (finely chopped)
- 50 g unsalted butter (room temperature)
- 1 tsp vanilla extract
Choux Pastry
- 120 ml water
- 120 ml milk
- 120 g unsalted butter (cubed)
- 15 g granulated sugar
- ½ tsp salt
- 130 g plain flour (all-purpose)
- 220 g large eggs (about 4 eggs, with 1 extra on hand)
- 1 tsp milk (for egg wash)
Chocolate Ganache and Decoration
- 100 ml double cream (heavy cream)
- 15 g unsalted butter
- 100 g dark chocolate 70% (finely chopped)
- Cocoa nibs (optional, for garnish)
Instructions
- Make the Chocolate Pastry Cream: Heat 540 ml whole milk in a medium saucepan over medium heat until it simmers, bubbles forming around the edges but not boiling. Meanwhile, in a mixing bowl whisk 5 large egg yolks with 100 g sugar until thick and pale. Add 50 g cornflour and 15 g cocoa powder, whisking to combine. Temper the egg mixture by slowly pouring in the hot milk while whisking continuously. Return mixture to the saucepan over low heat.
- Cook the Custard: Whisk in 80 g chopped dark chocolate and heat gently on low to medium, stirring constantly until the mixture thickens and bubbles, about 1 minute longer to fully activate the cornflour and melt the chocolate. Remove from heat, strain through a fine-mesh sieve to eliminate lumps, then whisk in 50 g unsalted butter and 1 tsp vanilla extract until smooth. Chill over an ice bath, cover with plastic wrap directly on surface, and refrigerate for at least 3 hours. Before use, whisk until smooth.
- Prepare the Choux Pastry Dough: In a medium saucepan, combine 120 ml water, 120 ml milk, 120 g unsalted butter, 15 g sugar, and ½ tsp salt. Heat over low until butter melts and sugar dissolves, then bring to a rolling boil on medium-high. Remove from heat, add 130 g flour all at once, stirring vigorously until a dough forms. Return pan to medium-high heat and cook, stirring, for 2 minutes until dough forms a ball and a film forms on the pan base, reaching 75-80°C.
- Cool and Incorporate Eggs: Transfer dough to a stand mixer bowl and beat on low for 1 minute to release steam until temperature drops to about 60°C or below. Whisk 4 large eggs (with 1 extra on hand) separately. Gradually add about ¾ of the eggs in 3-4 increments to the dough on low speed, mixing well. Scrape bowl sides. Dough should be smooth, shiny, and hold shape in thick ribbons. If too stiff, add remaining egg a teaspoon at a time to adjust consistency. Save some egg for wash.
- Pipe and Chill Dough: Preheat oven to 200°C (390°F). Fit a piping bag with a round tip, fill with dough, and refrigerate 30 minutes. Line a baking sheet with parchment paper. Pipe 4 cm wide mounds spaced 2.5 cm apart. Brush parchment near mounds with water and smooth peaks with a wet fingertip. Mix reserved egg with 1 tsp milk and brush over dough for egg wash.
- Bake the Choux Pastry: Place tray into oven immediately, reduce temperature to 180°C (350°F), and bake 25-30 minutes until golden and crisp. Avoid opening oven early. Remove and skewer holes in the bottom to release steam. Return to oven for 5-10 minutes to dry out. Cool completely on tray.
- Fill Choux Buns with Pastry Cream: Whisk chilled pastry cream until smooth and fill a piping bag with a ½ inch tip. Insert the tip into the vent hole at the bottom of each cooled puff and pipe the cream fully, feeling the weight increase as you fill.
- Make Chocolate Ganache: Warm 100 ml double cream on stovetop until just simmering. Add 100 g chopped dark chocolate and 15 g butter, stirring until melted and smooth.
- Decorate and Chill: Dip the tops of each filled cream puff into the ganache, letting excess drip. Place on a tray and optionally sprinkle with cocoa nibs. Refrigerate for 30 minutes before serving. Best served the same day.
Notes
- Ensure the milk used for pastry cream is hot but not boiling to avoid scrambling eggs.
- Tempering eggs slowly with hot milk is crucial to achieve smooth custard.
- Use a digital thermometer to monitor dough temperature for best choux pastry texture.
- Do not open the oven during the first 25 minutes of baking to ensure proper puffing and crispness.
- Skewering holes in the bottom of puffs lets steam escape, preventing sogginess.
- Chilling the pastry cream adequately allows it to thicken and develop flavor.
- Adjust the egg quantity carefully to achieve perfect choux dough consistency.
- Serve cream puffs the same day for best texture and freshness.
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