It goes without saying that classic treats like brownies or cookies, or even a favorite candy bar, will always cure a chocolate craving. But what about when you’re looking for something just a bit elevated from the norm? Cream puffs are a traditional dessert, but they can sometimes feel a bit too intimidating to tackle at home. Of course, a French bakery is always a great spot to grab a beautiful cream puff filled with luscious whipped cream. But what if you could pull off making them yourself? Certainly, it would be an impressive treat to serve for dessert, whether you’re hosting guests or simply gathering the family around the table. Cream puffs may seem like a challenging recipe, but this chocolate cream puffs recipe can be made in just 45 minutes and is easier to make than you think.
TOTAL TIME: 40 MINUTES
Ingredients:
½ cup water
½ cup milk
8 tablespoons salted butter
1 cup flour
3 eggs
2 cups heavy whipped cream, divided
2 tablespoons cocoa powder
4 ounces semi-sweet baking chocolate
Optional Ingredients
Powdered sugar, to taste
Directions:
Preheat the oven to 350 F.
In a small saucepan, add the water, milk, and salted butter. Turn the stove to medium heat to melt the butter.
When the butter is completely melted, turn the heat down to low. Stir in the flour, stirring rapidly until it’s entirely incorporated.
Continue to stir and cook the dough for one minute. It will begin to pull away from the sides of the pot and resemble mashed potatoes.
Transfer the beginning of the choux dough to a stand mixer. Fit the mixer with the paddle attachment and beat the dough for a few minutes to cool it down.
Once the dough has cooled, add in the 3 eggs one at a time. Allow each egg to fully incorporate before adding the next. If the mixture seems too thick and won’t be pipeable, add another egg.
Scoop the choux dough into a piping bag. Pipe mounds of choux dough on a greased baking sheet or a baking sheet lined with parchment paper. Bake the choux for 20 minutes until the tops are lightly golden brown. Do not open the oven while baking.
Remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side to allow them to vent. Set aside to cool.
While the cream puff shells cool, make the chocolate topping. Heat ½ cup heavy whipping cream until boiling. Chop the baking chocolate and put it in a bowl. Pour the hot cream over top, allow it to sit, and then stir or whisk until smooth.
Once the cream puff shells are cool, cut them in half horizontally. Dip the tops in the prepared chocolate topping, and allow them to set at room temperature.
While the chocolate sets, make the chocolate whipped cream. Pour the remaining 1 ½ cups heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about 8 minutes. Mix in the cocoa powder. Add powdered sugar, if desired, to taste.
Pipe the bottom shells with chocolate whipped cream and carefully place the top back on. Serve immediately.
As posted on TastingTable.com.