If you have a sweet tooth and adore indulgent desserts that feel both elegant and comforting, then you are going to absolutely love this Chocolate Cream Puffs Recipe. Imagine delightfully airy choux pastry shells filled with luscious, silky chocolate whipped cream that melts in your mouth with every bite. This recipe combines the perfect balance of rich cocoa, light texture, and just the right sweetness to create a dessert that’s stunning, satisfying, and surprisingly approachable. Whether you are baking for a special occasion or simply craving a delightful treat, these chocolate cream puffs will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in achieving that perfect texture and flavor harmony. From the dutch cocoa powder that delivers deep chocolate richness to the eggs that create the puffed structure, each item is simple yet essential.
- Dutch cocoa powder (30 g / about 3 tbsp): Gives the choux pastry its distinctive chocolate color and flavor with a smooth finish.
- All-purpose flour (140 g): Forms the base of the choux dough for a light and airy puff.
- Water (236 g / 1 cup): Hydrates the dough and helps create steam for puffing.
- Unsalted butter (115 g / 1 stick, cubed): Adds richness and tenderizes the dough perfectly.
- White sugar (50 g / about 3 tbsp): Balances the flavors just so in the pastry itself.
- Sea salt (½ tsp): Enhances the chocolate and overall depth of flavor in the dough.
- Large eggs (4, may not use all): Crucial for giving the dough structure and lightness.
- Heavy whipping cream (120 mL / ½ cup): Heated to bloom the cocoa powder for the decadent filling.
- Cocoa powder (50 g / 5 tbsp, packed): Used in the whipped cream for that luxurious chocolate punch.
- Chilled heavy whipping cream (480 mL / 2 cups): Whipped into a fluffy chantilly cream that fills the puffs.
- Caster sugar (100 g / scant ½ cup): Sweetens the whipped cream perfectly without graininess.
- Vanilla extract (2 tsp) or coffee extract: Adds a lovely aroma and complexity to the filling.
- Sea salt (⅛ tsp, can increase to ¼ tsp): Offers a subtle salty-sweet contrast in the cream to elevate every bite.
How to Make Chocolate Cream Puffs Recipe
Step 1: Prepare the Chocolate Choux Pastry
Start by preheating your oven to 400°F (204°C) and gathering all the ingredients. Sifting the flour and cocoa powder together ensures no lumps and a consistent chocolate color throughout the pastry. When heating the water, butter, sugar, and salt, it’s important that the mixture comes to a boil with everything fully melted, which sets the foundation for a perfect dough.
Step 2: Make the Dough
Once boiling, remove the pot from heat and add the cocoa-flour mix all at once, stirring vigorously. This helps the flour absorb the liquid evenly. Returning the pan to the stove for a minute cooks the dough to a consistency where it pulls away cleanly from the pan—like dry mashed potatoes. This is essential to get that perfect puff.
Step 3: Incorporate the Eggs
After cooling the dough slightly, add the eggs one at a time. The trick here is to achieve a dough with a glossy sheen that’s pipeable and forms a “V” when lifted off your spatula. Using the right amount of egg ensures your cream puffs rise beautifully in the oven instead of falling flat.
Step 4: Pipe and Bake the Pastry Shells
Using a piping bag, shape your dough into mounds with enough space between them to expand. Flatten sharp points gently with a damp finger to avoid burning. Bake them at 400°F (204°C) for 10 minutes, then reduce to 375°F (190°C) for about 25 more minutes while keeping the oven closed to trap steam. This step is the secret to puffed-up, hollow shells ready to be filled.
Step 5: Dry Out the Pastry
To prevent soggy cream puffs, prick the shells to release steam and bake a few extra minutes. Cooling them in a draft-free environment preserves their crisp exterior. Now your chocolate choux shells are ready for the creamy filling.
Step 6: Bloom and Mix Cocoa Powder for the Filling
While shells bake, gently heat the 120 mL heavy cream, then whisk in the cocoa powder until smooth. Let this cool in the fridge, which intensifies the cocoa flavor and thickens the mixture, making it perfect for folding into more cream.
Step 7: Whip the Chocolate Chantilly Cream
Blend the cooled cocoa paste with the remaining heavy cream and whisk until the mixture reaches soft, then stiff peaks. Adding salt and vanilla or coffee extract here adds depth and balances the sweetness, creating a creamy, dreamy filling that is the heart of the Chocolate Cream Puffs Recipe.
Step 8: Fill the Cream Puffs
Carefully cut off the top third of each puff or make a hole in the bottom for filling. Remove any sticky webbings inside the shell for maximum creamy space. Fill a pastry bag with your whipped chocolate cream and pipe it generously inside each shell, topping with the reserved pastry cap for that classic look. A dusting of powdered sugar finishes them beautifully.
How to Serve Chocolate Cream Puffs Recipe
Garnishes
Simple dustings of confectioner’s sugar are classic, but you can also sprinkle a pinch of cocoa powder or add finely grated dark chocolate for extra indulgence. Fresh berries like raspberries or strawberries add a pop of color and tartness that beautifully complement the chocolate richness.
Side Dishes
Serve these elegant chocolate puffs alongside a cup of rich espresso or freshly brewed tea to balance the dessert’s sweetness. A small scoop of vanilla ice cream or a drizzle of caramel sauce can transform this treat into a decadent dessert plate that wows every guest.
Creative Ways to Present
For celebrations, arrange the puffs in a pyramid or croquembouche-style tower adorned with edible flowers or chocolate curls. You can fill some with flavored whipped cream—try coffee or orange zest-infused—for variety. Miniature versions make fantastic bite-sized delights at parties and add a charming touch to any dessert spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chocolate cream puffs, store them in an airtight container in the fridge and enjoy within 24 hours for the best texture. The pastry may soften over time, but the flavor remains divine.
Freezing
Freeze the baked but unfilled choux shells in a sealed container for up to two weeks. When ready to serve, thaw completely and fill with freshly whipped chocolate cream. Avoid freezing the filled puffs as the cream may not retain its texture well.
Reheating
To refresh leftover shells, warm them in a 300°F (150°C) oven for a few minutes to crisp up before filling. Avoid reheating filled puffs, as the cream will be compromised.
FAQs
Can I use natural cocoa powder instead of dutch cocoa?
Yes, you can use natural cocoa powder, but dutch-processed cocoa gives a smoother taste and richer color. If you use natural cocoa, expect a slightly more acidic flavor.
Is it necessary to prick the cream puffs during baking?
Pricking the puffs releases steam that could make the shells soggy. This helps dry out the interior, ensuring crispness—a key texture for perfect cream puffs.
How do I know if I added the right amount of eggs to the dough?
The dough should be glossy and pipe easily without falling apart. When lifted with a spatula, it should form a “V” shape. This consistency is crucial for rise and texture.
Can I prepare the filling in advance?
You can make the chocolate whipped cream a few hours ahead and keep it chilled, but for the freshest flavor and texture, fill the puffs just before serving.
What can I substitute if I don’t have caster sugar?
Regular granulated sugar can be used, but caster sugar dissolves more easily, especially in whipped cream, resulting in a smoother texture.
Final Thoughts
This Chocolate Cream Puffs Recipe is a fantastic combination of technique and indulgence that rewards you with a pastry that feels as special as it tastes. From the crackly chocolate shell to the velvety cocoa chantilly cream, every step brings you closer to dessert bliss. Give this recipe a try and watch how it brightens your kitchen and your day with every delicious bite!
PrintChocolate Cream Puffs Recipe
Delight in these decadent Chocolate Cream Puffs featuring a rich chocolate choux pastry filled with luscious chocolate chantilly cream. Perfectly airy puffs with a crisp shell and a smooth, creamy filling offer a sophisticated twist on a classic French dessert—ideal for impressive gatherings or luxurious everyday treats.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 0 minutes
- Yield: 28 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Chocolate Choux Pastry
- 30 g Dutch cocoa powder (about 3 tbsp)
- 140 g all purpose flour
- 236 g water (1 cup)
- 115 g unsalted butter (1 stick, cut into cubes)
- 50 g white sugar (about 3 tbsp)
- ½ tsp sea salt (less if using table salt)
- 4 large eggs (may not use all)
Chocolate Chantilly Cream Filling
- 120 mL heavy whipping cream (½ cup, to bloom the cocoa powder)
- 50 g cocoa powder (5 tbsp, packed, dutched or natural)
- 480 mL heavy whipping cream (2 cups, chilled)
- 100 g caster sugar (scant ½ cup, adjust for sweetness)
- 2 tsp vanilla extract (or coffee extract)
- ⅛ tsp sea salt (increase to ¼ tsp for a salty-sweet flavor)
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (204°C). Measure and sift together the flour and 30 g of Dutch cocoa powder. Set aside.
- Make Chocolate Choux Dough: In a saucepan, combine water, white sugar, sea salt, and unsalted butter. Heat over medium while stirring until butter, salt and sugar dissolve and water reaches a boil.
- Add Flour Mixture: Remove from heat, immediately add flour and cocoa powder mixture. Stir vigorously until dough forms and absorbs all the water.
- Cook the Dough: Return to medium heat and cook for about 1 minute until the dough pulls away from pan sides and forms a film at the bottom.
- Cool and Add Eggs: Transfer dough to a bowl and cool to approximately 170°F (77°C). Whisk one egg lightly, incorporate it fully into the dough. Repeat with second and third eggs. Add the last egg incrementally until dough reaches a glossy, pipeable consistency forming a “V” shape when lifted.
- Pipe and Bake Pastry: Line baking sheets with parchment. Pipe dough mounds spaced 1 to 1.5 inches apart. Flatten peaks with a damp finger. Bake at 400°F (204°C) for 10 minutes, then reduce oven to 375°F (190°C) and bake 15-20 more minutes without opening the door.
- Finalize Baking: Rotate trays after 25 minutes, bake an additional 5 minutes until tops harden, prick each shell with a toothpick, then bake 3-5 more minutes to dry out.
- Cool Choux Pastries: Remove from oven, prick pastries again, and allow to cool completely in a draft-free environment.
- Bloom Cocoa Powder: Heat 120 mL heavy cream to simmer, remove from heat, whisk in 50 g cocoa powder until smooth thick paste forms. Cover and chill for about 1 hour.
- Prepare Chocolate Cream: Gradually mix an additional 120 mL heavy cream into the cocoa paste to loosen it. Transfer to mixing bowl with remaining 360 mL chilled cream. Whisk lightly to combine.
- Whip Chantilly Cream: Add sea salt and vanilla extract, begin whisking at medium speed. Gradually add caster sugar. Whisk until medium peaks form, taste and add more sugar if desired. Continue whisking slowly until stiff peaks form, then gently fold to even out texture.
- Fill Choux Pastries: Cut off the top third of each cooled puff. Remove inner webbings lightly with a spoon or finger. Fill a pastry bag fitted with an open star tip with the chocolate chantilly cream.
- Pipe and Assemble: Pipe cream into the puffs generously. Replace pastry tops over the cream, allowing decorative swirl to show.
- Serve and Garnish: Dust filled cream puffs lightly with confectioner’s sugar before serving. Consume within 24 hours for best freshness.
Notes
- Use fresh, cold eggs to achieve proper dough consistency.
- Be careful not to add too much egg to the dough to avoid flat puffs.
- Do not open the oven door during most of the baking time to prevent collapse of the puffs.
- Choux pastry is best served the same day it is filled to maintain crispness.
- Adjust sugar amounts in whipped cream to personal taste preference.
- Make sure to cool the cocoa paste completely before mixing with heavy cream to avoid deflating the cream.
- Use a piping bag with a large tip for easy dough shaping and cream filling.
- Proper drying of the choux shells at the end of baking is essential to avoid soggy interiors.
