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Chocolate Cream Puffs

Helen T. Patterson
Light, airy choux pastry puffs are topped with a crisp chocolate craquelin and filled with rich, silky chocolate pastry cream.
Perfect for dessert or special occasions, these chocolate cream puffs are both visually stunning and deliciously indulgent.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 28 (puffs)

Equipment

  • Stand mixer with paddle attachment – 1
  • Medium saucepan – 2
  • Mixing bowls (2)
  • Parchment paper – as needed
  • Rolling pin – 1
  • Baking sheets (2)
  • Piping bag with ½-inch round tip – 1
  • Sharp Knife (1)
  • Cooling Rack (1)

Ingredients
  

Chocolate Craquelin:

  • ½ cup unsalted butter room temperature
  • ¾ cup all-purpose flour 100 g
  • ⅔ cup dark brown sugar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract

Chocolate Pastry Cream:

  • 3 egg yolks
  • 1 whole egg
  • 2 ¼ cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp cocoa powder
  • ⅛ tsp salt
  • 1 cup bittersweet chocolate chips
  • 2 tbsp unsalted butter
  • 1 ½ tsp vanilla extract

Choux Pastry:

  • ½ cup unsalted butter
  • ½ cup water
  • ½ cup whole milk
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs beaten

Instructions
 

  • Preparing the Chocolate Craquelin: Start by making the crunchy chocolate topping.
    In a stand mixer fitted with a paddle attachment, combine ½ cup unsalted butter (softened to room temperature), ¾ cup all-purpose flour, ⅔ cup dark brown sugar, 2 tablespoons cocoa powder, and 1 teaspoon vanilla extract.
    Beat on medium speed until all ingredients form a smooth, pliable dough. Avoid overmixing, which can make the dough too soft to handle.
    Next, place the dough between two sheets of parchment paper. Using a rolling pin, carefully roll the dough out until it reaches approximately 1/16-inch thickness.
    This thin layer ensures the craquelin will bake into a crisp, crackly topping.
    Transfer the rolled dough to the freezer for at least one hour, or until firm, while you prepare the other components.
    Freezing helps maintain its shape and prevents it from breaking when cutting circles later.
  • Making the Chocolate Pastry Cream: In a medium mixing bowl, whisk together 3 egg yolks and 1 whole egg until smooth and uniform.
    Set aside while you heat the milk mixture. In a medium saucepan, combine 2 ¼ cups whole milk, ½ cup granulated sugar, ¼ cup cornstarch, 1 tablespoon cocoa powder, and ⅛ teaspoon salt.
    Cook over medium heat, stirring constantly, until the mixture begins to thicken and form gentle bubbles.
    Once bubbling, reduce the heat slightly and allow it to simmer for 2 minutes, ensuring the starch cooks fully to avoid a grainy texture.
    Temper the eggs carefully: add a small amount of the hot milk mixture to the egg yolks while whisking constantly.
    This raises the egg temperature slowly, preventing scrambling.
    Then pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking vigorously until smooth and well combined.
    Return the saucepan to medium heat and cook for another 2 minutes, stirring constantly, until the pastry cream reaches a thick, velvety consistency.
    Remove from heat, then stir in 1 cup bittersweet chocolate chips, 2 tablespoons unsalted butter, and 1 ½ teaspoons vanilla extract until fully melted and glossy.
    Transfer the pastry cream to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
    Refrigerate for at least 2 hours or up to 24 hours to allow it to fully set and develop flavor.
  • Preparing the Choux Pastry Dough: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
    Lightly brush the parchment with water; this adds humidity during baking, encouraging the puffs to rise evenly. In a medium saucepan, combine ½ cup unsalted butter, ½ cup water, ½ cup whole milk, 1 teaspoon sugar, and ¼ teaspoon salt.
    Heat over medium heat until the butter melts and the liquid reaches a gentle simmer.
    Once simmering, remove the pan from heat and add 1 cup all-purpose flour all at once.
    Stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a smooth, dense dough that pulls away from the sides of the pan.
    Continue stirring and pressing the dough against the sides of the pan for 2 minutes to cook out excess moisture, ensuring a light, airy final puff.
    Transfer the warm dough to the bowl of a stand mixer fitted with the paddle attachment.
    Allow it to cool slightly for 2 minutes. With the mixer on low, add the 4 beaten eggs gradually in 3–4 portions, mixing for about 30 seconds between each addition.
    The dough may appear curdled at first, but it will come together into a glossy, thick paste that holds a stiff peak when lifted.
  • Piping the Choux Pastry: Fit a piping bag with a ½-inch round tip and fill it with the choux pastry dough. Pipe 28 rounds, each about 1 ½ inches wide and ½ inch tall, spacing them roughly 1 inch apart on the prepared baking sheets.
    Aim for uniform size to ensure even baking. Remove the frozen craquelin from the freezer and cut it into circles slightly smaller than the piped dough rounds.
    Carefully place one craquelin circle on top of each dough mound, pressing lightly so it adheres. Only add the craquelin immediately before baking to prevent softening.
  • Baking the Cream Puffs: Bake one sheet at a time in the preheated 400°F oven for 20 minutes.
    Do not open the oven door during this time, as sudden temperature changes can cause the puffs to collapse.
    After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10–15 minutes, until the puffs are golden brown and crisp.
    Once baked, transfer the cream puffs to a cooling rack and allow them to reach room temperature. Proper cooling ensures the puffs maintain their airy interior.
  • Filling the Cream Puffs: When ready to assemble, use a sharp knife to make a small hole at the bottom of each puff.
    Fit a piping bag with a small round tip and fill it with the chilled chocolate pastry cream.
    Pipe the cream into each puff, filling generously but without overstuffing, to achieve a perfect balance of crisp shell and creamy interior.
    Optional: For presentation, you can dust the tops with powdered sugar or drizzle with additional melted chocolate.
  • Serving and Storing: Serve these chocolate cream puffs fresh for the best texture.
    They are perfect for dessert plates, afternoon tea, or special celebrations.
    Store leftovers in an airtight container in the refrigerator for up to 2 days.
    If you prefer, slice them in half and store the components separately to maintain maximum crispness of the shell.

Notes

  • For consistent sizing, use a piping bag with a round tip and measure each choux round to approximately 1 ½ inches in diameter. This ensures even baking and a uniform look.
  • Keep the craquelin dough frozen until just before baking to prevent it from cracking or melting. Handle it gently when cutting circles.
  • To prevent pastry cream from forming a skin, press plastic wrap directly onto its surface while chilling.
  • Choux pastry dough may appear slightly curdled when adding eggs; this is normal. Continue mixing until it comes together into a thick, glossy paste.
  • Baking times may vary slightly depending on your oven; golden brown shells and a hollow sound when tapped indicate doneness.