Chocolate Cream Puffs: A Decadent Dessert Classic
French-inspired desserts have a way of transforming simple ingredients into something extraordinary, and Chocolate Cream Puffs are the perfect example. Light, airy pastry shells filled with luscious chocolate cream create a dessert that feels indulgent yet elegant. Whether you’re hosting a dinner party, preparing something special for the holidays, or simply craving a homemade treat, these puffs never fail to impress.
What makes cream puffs so magical is the contrast in textures. The outer choux pastry bakes until golden and crisp, while the filling is rich, smooth, and chocolatey. Unlike complicated desserts that require hours in the kitchen, cream puffs are surprisingly approachable once you understand the technique. The result is a bakery-worthy treat that looks stunning on any dessert table.
Ingredients Needed
Here’s a breakdown of the ingredients with approximate calorie counts (values may vary depending on brand and portion size):
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Water | 1 cup | 0 |
| Unsalted butter | ½ cup (1 stick) | 800 |
| All-purpose flour | 1 cup | 455 |
| Large eggs | 4 | 280 |
| Salt | ¼ tsp | 0 |
| Heavy cream | 1 cup | 820 |
| Semi-sweet chocolate (chopped) | 4 oz | 600 |
| Powdered sugar | 2 tbsp | 60 |
| Vanilla extract | 1 tsp | 12 |
Step-by-Step Cooking Instructions
For the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Reduce heat, add flour all at once, and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a round tip and pipe small mounds (about 2 inches wide) onto the baking sheet.
- Bake for 20–25 minutes until golden brown and puffed. Do not open the oven during baking.
- Cool completely on a wire rack before filling.
For the Chocolate Cream Filling
- Heat the heavy cream in a saucepan until just simmering.
- Pour the hot cream over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Chill the mixture until slightly firm, then whip with powdered sugar and vanilla until light and fluffy.
Assembly
- Slice the cooled pastry shells in half horizontally.
- Pipe or spoon the chocolate cream into the bottom half of each shell.
- Replace the top half and dust with powdered sugar or drizzle with extra melted chocolate.
Tips for Customizing the Recipe
- Different fillings: Swap the chocolate cream for vanilla pastry cream, whipped cream, or coffee custard.
- Extra topping: Dip the tops of the puffs in melted chocolate or caramel for a glossy finish.
- Mini size: Pipe smaller mounds for bite-sized cream puffs, perfect for parties.
- Flavor twist: Add orange zest, peppermint extract, or a splash of liqueur to the filling for a unique flavor.
Nutritional Information (per puff, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 200–220 |
| Protein | 4g |
| Carbohydrates | 18g |
| Fat | 14g |
| Fiber | 1g |
| Sugar | 8g |
Serving Suggestions
- Serve cream puffs as part of a dessert platter with fresh berries.
- Stack them into a tower and drizzle with chocolate sauce for a dramatic centerpiece.
- Enjoy with a dusting of powdered sugar for a simple yet classic presentation.
- Pair with coffee, hot chocolate, or champagne for an elegant dessert experience.
Chocolate Cream Puffs: A Decadent Dessert Classic
12
servings20
minutes25
minutes200-220
kcalIngredients
For Choux Pastry
1 cup water
½ cup unsalted butter (1 stick)
1 cup all-purpose flour
4 large eggs
¼ tsp salt
For Chocolate Cream Filling
1 cup heavy cream
4 oz semi-sweet chocolate, chopped
2 tbsp powdered sugar
1 tsp vanilla extract
Directions
- Make the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil.
- Reduce heat, add flour all at once, and stir until a smooth dough forms.
- Remove from heat, cool for 5 minutes, then beat in eggs one at a time until glossy.
- Pipe small mounds (about 2 inches) onto the prepared baking sheet.
- Bake 20–25 minutes until golden brown and puffed. Cool completely.
- Make the Chocolate Cream
- Heat heavy cream until just simmering.
- Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
- Chill until slightly firm, then whip with powdered sugar and vanilla until fluffy.
- Assemble the Cream Puffs
- Slice cooled pastry shells in half horizontally.
- Pipe or spoon chocolate cream into the bottom halves.
- Replace tops and dust with powdered sugar or drizzle with extra chocolate.
- Tips
Recipe Video
Notes
- For best results, fill the cream puffs shortly before serving to keep the pastry shells crisp and airy. If preparing ahead, store the baked shells in an airtight container at room temperature for up to 24 hours, or freeze them unfilled for longer storage.
FAQs
1. Can I make Chocolate Cream Puffs ahead of time?
Yes! You can bake the pastry shells a day in advance and store them in an airtight container. Fill them with chocolate cream just before serving to keep them fresh and crisp.
2. How do I keep cream puffs from getting soggy?
Make sure the pastry shells are completely cooled before adding the filling. Also, avoid overfilling and serve them shortly after assembly for the best texture.
3. Can I freeze cream puffs?
Yes. You can freeze the baked, unfilled shells for up to 2 months. Re-crisp them in a 300°F (150°C) oven for 5–10 minutes before filling. It’s best not to freeze filled cream puffs, as the cream can lose its texture.
4. What’s the difference between cream puffs and profiteroles?
Both use choux pastry, but profiteroles are typically filled with ice cream and topped with chocolate sauce, while cream puffs are filled with whipped cream, custard, or pastry cream.
5. Can I use a different filling instead of chocolate cream?
Absolutely! Vanilla pastry cream, whipped cream, coffee custard, or even fruit-flavored creams are delicious alternatives.
Conclusion
Chocolate Cream Puffs bring together the best of French pastry—crispy shells, airy interiors, and a rich chocolate filling that melts in your mouth. They look impressive yet remain approachable for home bakers willing to try their hand at choux pastry. Whether you prepare them for a celebration or a cozy weekend indulgence, these cream puffs always deliver a touch of elegance and sweetness to the table. Once you master the basics, you’ll find endless opportunities to customize and enjoy this timeless dessert.
