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Chocolate Cream Puff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 41 reviews
  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://yumrecipesfood.com/chocolate-cream-puff-recipe/