Chocolate cream puffs! An extremely delicious bite size dessert, the chou pastry is sweet and the chocolate pastry cream has a deep chocolate flavor, success guaranteed if you're entertaining and you can make them a day ahead!
You can make this recipe in a much simpler and quicker fashion than I did here, first by simply spooning the chou pastry instead of piping it, than you can slice choux and spoon some pastry cream in the middle, your choux will still look cute and delicious.
Also, you can make the ganache/glaze and pastry cream ahead, so you don’t have to spend hours in the kitchen.
To pipe even puffs, I use a macaron silicon mat and just fill all the circles, or you can draw a series of circles with a space of 2 inches in between on a sheet of parchment paper and turn it over on a baking sheet.
As for all chocolate desserts, your chocolate cream puffs will taste better the following day they’re made, when all the flavor have settled.
For this recipe, it is really better to measure your ingredients in grams, with the help of a scale.
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
1 stick + 2 tsp (125 g) unsalted butter
1/2 tsp (2.5 g) salt
2 tsp (10 g) sugar
1 cup + 2 tbsp. (150 g) all-purpose flour
5 large eggs, one by one
Some powdered or icing sugar
Chocolate pastry cream:
1/2 cup (125 ml) milk
1.4 oz. (40 g) unsweetened cocoa powder
4.3 oz. (130 g.) dark chocolate 58 à 64 %, cut in small pieces
2 cups (500 ml) milk
1 vanilla bean or 1 tsp pure vanilla extract
5 egg yolks
1/4 cup + 1 tbsp (60 g.) granulated sugar
1.4 oz. (40 g.) cornstarch
1 à 2 tbsp liqueur (optional)
3/4 cup (190 ml) heavy cream
1 tbsp unsweetened cocoa powder
5 oz. (150 g.) semi-sweet chocolate, cut in small pieces
Follow this link for my chou pastry recipe, click here
Follow this link for my chocolate pastry cream recipe, click here
Follow this link for my chocolate glaze/ganache recipe, click here
Once all the ingredients are cooled, except the chocolate glaze, fill a piping bag fitted with a small plain tip with the chocolate pastry cream, poke a small hole in the bottom of chou, fit tip of piping bag inside and gently pipe cream into choux, or slice choux and spoon a dollop of pastry cream inside
Once all the choux are filled, dip their tops into the ganache, shake them gently and store them onto a tray, chill overnight or at least 1 to 2 hours so the glaze can dry
These cream puffs will keep up to 4 days stored in your fridge
Choux pastry dough recipe from Bruno’s Kitchen, click here for his method
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