Description

These light and airy cream puff bites are filled with silky whipped cream and topped with glossy chocolate ganache, dusted in powdered sugar for a delicate, show-stopping finish—perfect for any dessert platter or afternoon indulgence.

Ingredients

Units Scale

1/2 cup water
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for ganache)
Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, bring water and butter to a boil. Reduce heat and stir in flour and salt until the mixture forms a ball and pulls away from the sides.
Let cool slightly, then beat in the eggs one at a time until smooth and glossy.
Pipe or spoon small mounds onto the baking sheet, about 1 inch apart.
Bake for 20–22 minutes or until puffed and golden. Cool completely before filling.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe into cooled puffs by slicing them in half or using a pastry tip.
For ganache, heat cream until just simmering and pour over chocolate chips. Let sit for 1–2 minutes, then stir until smooth.
Dip the tops of the filled puffs into ganache or spoon it over. Dust with powdered sugar before serving.

Notes

Ensure the choux dough cools slightly before adding eggs to prevent scrambling.
Use a piping bag for more uniform puffs.
Cream puffs can be made ahead and stored unfilled in an airtight container.

Nutrition

Serving Size: 1 cream puff
Calories: 120
Sugar: 5g
Sodium: 45mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 2g
Cholesterol: 45mg