Chocolate Cream Puff Recipes

CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)

Steps:

• In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
• In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
• Decrease the heat to low and whisk about 1/2 cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
• Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
• Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
• In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
• Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
• Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
• Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
• Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
• Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
• Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
• Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
• Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.

CHOCOLATE-FILLED CREAM PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

CHOCOLATE CREAM PUFF SWANS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with silicone baking mats.
• Stir water, butter, 1 teaspoon white sugar, and salt together in a pot; bring to a simmer. Add flour and stir with a wooden spoon until mixture pulls away from the sides of the pot and forms a thick, paste-like dough. Remove from heat and let cool for 10 to 15 minutes.
• Stir eggs into dough one at a time, mixing until egg is completely incorporated after each addition. Transfer 2/3 the dough to a large resealable plastic bag. Cut corner of the bag away, about 1/2-inch wide, to form an opening through which to pipe the dough.
• Pipe 8 tapered ovals of dough onto the prepared baking sheet to form the 'swan bodies', pulling up at the tapered end to form the 'tail/wingtips'.
• Bake in preheated oven until golden brown, 20 to 25 minutes.
• While the 'swan bodies' are baking, fill a smaller bag with with the remaining 1/3 the dough; cut a small tip from the corner. Pipe out S-shapes to form the swan 'necks'. At the top of each S, pipe out more dough to form the swan 'heads'.
• When the 'bodies' are halfway cooked, bake the 'necks' in the oven together with the swan 'bodies' oven until golden brown, 10 to 12 minutes.
• Turn off the oven, open the oven door slightly, and let pastries cool completely.
• Cut the top 1/3 off of each swan body horizontally, from fatter end to tapered end. Cut each top in half to form the 'wings'.
• Place chocolate in a heat-proof bowl. Bring 4 ounces heavy cream to a boil in a small saucepan. Pour hot cream over chocolate and whisk until chocolate is completely melted and ganache is shiny and smooth. Spoon or pipe chocolate ganache into the base of each swan 'body'.
• Beat 1 cup cold cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1 tablespoon sugar and vanilla extract, continuing to beat until stiff peaks form. Transfer whipped cream into a piping bag with a star tip.
• Pipe cream to fill each swan 'body', piping up and out the top to resemble swan 'feathers'. Place 'wings' on each side of the 'body' sticking up out of the cream, and place 'neck' in the base of each swan. Refrigerate until chilled. Dust with confectioners' sugar.

CHOCOLATE CREAM PUFFS

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

CHOCOLATE CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
• Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
• Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
• Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
• Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
• Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
• Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
• For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Into a medium sized sauce pan place the butter and water. Bring to a boil.
• 3. Stir in the flour and mix with a wooden spoon until the mixture forms a mass in the center of the pan and can easily be removed from the sides of the pan.
• 4. Remove from the heat and allow to cool for a few minutes.
• 5. Add the eggs, one at a time, mixing with hand held beaters between each egg.
• 6. Add the salt and stir well.
• 7. Spray a cookie sheet with cooking spray and use a 1 1/2 inch scoop to scoop the batter from the sauce pan and on to the sheet.
• 8. Bake for 20-25 minutes or until the puffs are dry and golden brown.
• 9. Allow them to cool to room temperature.
• 10. To make the cream filling, place the pudding and milk into your stand mixer and beat on high for 3-4 minutes. Make sure to scrape the bottom of the bowl several times to make sure that the dry pudding mix doesn't get stuck to the bottom of your bowl.
• 11. Allow the pudding to sit for a few minutes. It will continue to thicken up for you.
• 12. Take a serrated knife and cut each of the cream puffs in half.
• 13. Spoon the cream filling into the bottom half of each cream puff, then top with the other half.
• 14. To make the chocolate glaze, place the chocolate chips and cream in a glass measuring cup. Heat in 30 second intervals, stirring after each one until the chocolate is smooth and silky.
• 15. Add the vanilla and salt and stir well. All the mixture to sit for 3-4 minutes.
• 16. Carefully spread a dollop of the chocolate glaze over the top of each cream puff.
• Serve and enjoy! Refrigerate leftovers for up to 3 days.

CHOCOLATE CREAM PUFFS

Steps:

• Mix egg yolks with sugar and vanilla.
• Bring milk to boil. As soon as milk comes to boil, take some hot milk (like ½ cup) and add it in the egg yolk mixture, mixing it in fast.
• Add flour to the mixture, then stir it in the boiling milk. Mix for few minutes, remove from heat, and immediately add chocolate, and mix it well.
• If you like you can make half chocolate, half vanilla, then you need only half of the amount of chocolate. Let it cool down, later chill in the fridge, while making pastry. When cooled, add whipped whipping cream.
• Preheat oven to 425 F.
• Bring water, butter, salt, and sugar to boil, then remove from heat, add flour mixed with cocoa powder, and mix well.
• Return to heat, and cook for another minute. Remove from heat again, and add one by one, 4 eggs, working fast with a hand mixer.
• Transfer mixture into piping bag, and pipe puffs about 3 inches across (or what size you like), and 2 inches apart onto a large baking sheet lined with parchment paper. Baker for about 30-40 minutes, take them out, cut of about top third of each puff, and return them to the oven for another 5-10 minutes to dry them out. Cool, and fill with cream.
• Garnish with powdered sugar, or even a chocolate drizzle.

CHOCOLATE CREAM PUFF RECIPE

Steps:

• Bring margarine and water to boil.
• Remove from heat.
• Blend in flour, beating into a ball.
• Add eggs one at a time and beat well.
• Spread mixture into a greased 9X13-inch pan.
• Bake at 400 degrees F for 40 minutes.
• Cool completely.
• Mix pudding, milk, and cream cheese together.
• Spread over cooled crust.
• Top with whipped topping.
• Drizzle chocolate syrup over the top.
• Refrigerate at least one hour before serving.
• Keep refrigerated.
• Remember to plan ahead due to the cooling after baking the crust and refrigerating before serving.

CHOCOLATE CREAM PUFFS

Steps:

• Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined.
• Place the dough on parchment paper and top with another piece of parchment paper. Roll out to 1/16 inch in thickness. Place the dough and freeze for an hour or until ready to use.
• Add the egg yolks and egg to a medium bowl and beat until combined. Set aside.
• In a large saucepan, add the milk, sugar, cornstarch, cocoa powder and salt and cook over medium heat until the mixture starts to thicken and bubble. Once it starts to bubble, simmer for 2 minutes and then remove from the heat.
• Add a small amount of the hot milk mixture to the egg yolks and whisk together to bring it up the temperature so the eggs don't scramble. Then add the egg mixture to milk mixture and whisk until combined. Place the saucepan back over medium heat and bring to a light boil for 2 minutes, stirring constantly.
• Once the mixture has thickened, remove from heat and stir in the chocolate chips, butter and vanilla extract, mixing until smooth. Pour into a bowl and cover with clear wrap pressed against the top so you don't get a film on top. Place in the fridge for at least 2 hours or up to a day. Use when ready.
• Preheat oven to 400°F. Heat the butter, water, milk, sugar and salt in a medium saucepan over medium heat. Bring to a simmer and then reduce heat to low.
• Add the flour all at once and stir until it is completely incorporated and clumps into a ball. Continue to mash and stir the dough against the side of the pan for 2 minutes, cooking the flour. Remove from heat and add to the bowl of a stand mixer with a paddle attachment. Let it cool for 2 minutes.
• With the mixer running on low speed, slowly add the eggs in 3-4 separate additions, making sure you mix for 30 seconds between each. The mixture will curdle but then come together. In the end, the dough will be sticky and firm enough to hold a stiff peak.
• Line two baking sheets with parchment paper and lightly brush with some water, which helps create a humid environment.
• Transfer the choux pastry to a piping bag fitted with a 1/2 inch piping tip. Pipe 28 puffs, each 1 1/2" in diameter and 1/2" tall rounds about 1 inch apart.
• Remove the craquelin from the freezer. Cut circles that are the same size as the dough. Place each piece carefully on top of the choux pastry and press lightly to adhere. (If you are baking one sheet at a time, only add the craquelin right before baking)
• Bake 1 sheet at a time for 20 minutes, then reduce oven to 350°F and bake for another 10-15 minutes or until golden brown. DO NOT open the oven or they won't puff. Remove and transfer to a cooling rack, letting them cool to room temperature.
• Fill the cream puffs by cutting a little hole with the tip of a sharp knife in the bottom. Pipe the chocolate filling into the cream puffs.

CHOCOLATE CREAM PUFF RING

Steps:

• CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
• In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
• Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
• Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
• FILLING. Prepare while baking the ring or earlier in the day.
• Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
• Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
• GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
• ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
• Serves 6. Double the recipe for 12 servings.
• For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
• I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.

CHOCOLATE CREAM PUFF DESSERT

Steps:

• Combine water, salt, and butter in a saucepan and bring to a boil.
• Add flour all at once and stir until mixture forms a ball of dough.
• Set aside and let cool 5 minutes.
• Use a wooden spoon to beat in four eggs, one egg at a time.
• Spread mixture in greased 13" x 9" pan.
• Bake at 400 degrees for about 30 minutes, until golden brown.
• Cool crust.
• Warm milk slightly in the microwave.
• Add about 1 cup of warm milk to cream cheese in a mixing bowl and beat until cream cheese is quite soft.
• Add remaining milk and pudding mixes to cream cheese mixture and beat until all blended and no flecks of cream cheese remain.
• Spread pudding mixture over crust and chill until pudding is set.
• Spread a container of whipped topping over pudding.
• Garnish with candy bits and refrigerate until it is served.

CHOCOLATE-FILLED CREAM PUFFS

Steps:

• Prepare Cream Puffs; cool completely.
• Meanwhile, for filling, in a heavy small saucepan stir together granulated sugar, flour, and cocoa powder. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in butter and vanilla. Cover the surface of filling with plastic wrap. Refrigerate until well chilled.
• To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Top with the strawberries. Replace tops. If desired, dust with powdered sugar. Makes 2 servings. Cream Puffs
• Coat a baking sheet with nonstick cooking spray; set aside. In a small saucepan combine 1/2 cup water and 2 tablespoons butter. Bring to boiling. Add 1/2 cup all-purpose flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add 2 eggs, one at a time, beating after each addition. Drop the mixture into 8 mounds, about 3 inches apart, onto the prepared baking sheet.
• Bake in a 400 degree F oven about 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool completely on a wire rack. Store leftover cream puffs in an airtight container in the freezer up to 3 months. Makes 8 cream puffs.