Chocolate Cream Puffs
Chocolate Cream Puffs are light and airy choux pastries filled with a rich vanilla cream and topped with a smooth chocolate glaze. This classic French dessert is perfect for any occasion, offering a delightful balance of crisp texture and luscious filling. Try this easy homemade recipe today!
Chocolate Cream Puffs are delicate, golden choux pastries filled with a rich, velvety vanilla cream and topped with a smooth chocolate glaze. With their crisp exterior and luscious center, these irresistible treats strike the perfect balance of texture and flavor. Whether enjoyed as a sophisticated dessert or a delightful snack, these cream puffs are sure to impress with every bite!
Ingredients
- 120 g flour
- 160 ml water
- 80 g butter
- 1 tsp sugar
- A pinch of salt
- 4 eggs
- 90 g sugar
- 80 g butter
- 500 ml milk
- 30 g cornstarch
- 2 eggs
- 1 tsp vanilla extract
- 100 g chocolate
- 2 tbsp vegetable oil
Nutritional Information
- Calories: 250
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Sugar: 10g
- Fiber: 1g
- Sodium: 60mg
- Cholesterol: 80mg
Directions
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In a bowl, whisk together 2 eggs, 90 g sugar, and vanilla until smooth. Add the cornstarch and mix well. Gradually pour in the milk while stirring to ensure there are no lumps. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens.Remove from heat, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool.
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In a saucepan, combine butter, water, sugar, and salt. Bring to a boil. Reduce heat to low and add the flour all at once, stirring continuously until the mixture forms a dough and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
Gradually add the eggs, one at a time, mixing well after each addition until smooth. Transfer the dough into a piping bag, snip off the tip, and pipe small mounds onto a lined baking sheet. -
Preheat the oven to 180°C (350°F). Bake for 40–45 minutes until golden brown and puffed. Remove from the oven and let them cool completely.
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Transfer the cooled cream filling to a piping bag. Cut a small hole in each puff and fill with the cream.
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In a saucepan, melt the chocolate with vegetable oil until smooth. Dip or drizzle the filled puffs with the chocolate glaze.
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Place the chocolate-coated cream puffs in the refrigerator for at least 30 minutes to set.
