Ingredients for Chocolate Cream Puffs
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How to Make Chocolate Cream Puffs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms.
- Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
- Remove from heat and let the dough cool slightly.
- Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Transfer the dough to a pastry bag fitted with a large round tip. Pipe 2-inch mounds onto the prepared baking sheet, leaving space between each puff.
- Bake for 30-35 minutes, or until golden brown and puffed up.
- Reduce oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes until completely dry.
- Let the puffs cool completely on a wire rack.
- While the puffs are cooling, prepare the chocolate cream filling. In a medium saucepan, combine milk, sugar, and cornstarch. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the chopped chocolate until melted and smooth.
- Stir in the heavy cream and vanilla extract.
- Once the chocolate cream has cooled slightly, transfer it to a pastry bag fitted with a small round tip.
- Once the cream puffs have completely cooled, carefully cut a hole in the side of each puff and fill with chocolate cream.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
42g
Carbs
6g
