Every made pate a choux? Now's your chance! In this recipe, I'm breaking down how to make fool-proof pate a choux dough, which can be transformed into these delicious, cloud-like cream puffs.
Filled with a chocolate whipped cream, what's not to love? Recipe below, and happy baking!
Over whipped your cream? No problem! If curdled and breaking apart (whipped beyond stiff peaks), simply add a tablespoon more cream and rewhip. This will bring the filling back to a uniform mixture.
Want a more intense chocolate flavour? Feel free to swap the semi-sweet chocolate for a darker variation (70% is my favourite for a bittersweet taste), or pure milk chocolate if you like it sweeter.
Don't like your desserts very sweet? I suggest opting for a darker chocolate (see above note) rather than reducing the amount of sugar in this recipe. The powdered sugar in the filling is an essential thickener to make the whipped cream pipeable.
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Chocolate Cream puffs
Prep time: 1 hour
Bake time: 30 minutes
Cloud-like, chocolate-filled pate a choux made
simple for this delicious cream puff recipe
- 1 cup milk
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs
- 2 cups heavy whipping cream
- 1/2 cup semi-sweet chocolate, melted and cooled
- 1/2 cup powdered sugar, sifted
- 2 tablespoons cocoa powder, sifted
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- Preheat oven to 400°F. In a medium sauce pot, combine milk, butter, granulated sugar, and salt on medium heat. Stir occasionally.
- When the mixture comes up to a simmer, take off of the heat. Stir in all-purpose flour with a heatproof spatula or wooden spoon in a clockwise motion. Stir constantly until the dough forms one large ball, pulling away from the edges of the pot and sticking to itself.
- Using a stand mixer fitted with the paddle attachment, beat the mixture for 1 minute on medium speed, allowing excess steam to escape. Once most of the steam is gone, add in the first egg. Mix until fully combined. Repeat with the remaining eggs, one at a time. Continue beating on medium-high speed. The dough is ready when it forms a solid V shape on the mixing tool when pulled up, without dripping. Transfer to a piping bag fitted with a large round tip.
- Line a baking tray with a sheet of parchment paper. If desired, trace 2” - 2 1/2” circles in permanent marker or pen, then flip over so the tracings are facing downward. Pipe four small dollops of the dough in each corner, and press down to secure the parchment. Pipe flat circles starting from the bottom of the parchment until the circle is full. Pull upwards with the piping bag to complete each puff (they should look like pointed hats at this point). Repeat with the remaining dough.
- Once the puffs have been piped, wet your finger with water and flatten out their “hats” to form domed-spheres. Bake in preheated oven until golden brown and hollow, 25-30 minutes. Let cool once baked.
- In a stand mixer using the whisk attachment, start to whip the heavy cream on medium speed for 2 minutes, then increase to medium-high speed. Whip for another 2-3 minutes. The cream should form stiff peaks (non-dripping dollops).
- Fold in melted chocolate, powdered sugar, and cocoa powder. Mix on medium-high speed until the mixture is just combined. Transfer to a piping bag fitted with a french tip. Slice the puffs in half lengthwise, pipe the chocolate cream on the bottom half, then sandwich the top on to complete.
- Serve fresh or refrigerate for up to a week.