This recipe for Chocolate Cream Puffs can be described as follows: A cream soup to die for, filled with a light and airy Pâte à Choux and glazed with the best chocolate ganache. Watch the video to see how to make creams successfully.
Of course: Dessert
Keyword: chocolate cream buns recipe
Servings: 28 chocolate cream buns
Calories: 165 kcal
Author: Sabine Venier
3 egg yolks
1/3 cup of sugar (67g)
2 tablespoons of cornstarch (16g)
1 1/4 cup of milk (300ml)
3/4 cup heavy whipped cream (180ml)
3/4 cup milk chocolate, chopped (130g / 4.6oz)
2 tablespoons of unsweetened cocoa powder (15g)
1 vanilla bean* (or 1 teaspoon of vanilla extract)
a pinch of salt
Kick a choux
1 cup of water (240 ml)
1/2 cup butter (113g)
1/2 teaspoon salt
1 teaspoon of sugar
1 cup all-purpose flour (120g)
3/4 cup semi-sweet chocolate, chopped (130g / 4.6oz)
3/8 cup heavy whipped cream (90ml)
1/2 tablespoon light corn syrup (OPTIONAL for extra bright glaze)
Make the chocolate filling: In a bowl, beat the egg yolks, sugar and cornstarch to combine. In a heavy-bottomed saucepan, bring milk and whipped cream to a boil over medium-high heat. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into egg yolks to slowly heat. Then pour the slowly heated egg mixture into the saucepan, stirring constantly. Cook until the filling is thick, about 2 minutes. Beat continuously. Remove from the heat and add the chocolate, cocoa, vanilla* and salt until smooth and completely mixed in for 1-2 minutes. Pour through a mesh strainer into a bowl and cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
Make the Pâte à Choux: Bring water, butter, salt and sugar to a boil in a heavy-bottomed saucepan. With a wooden spoon, add the flour and cook for about 2-3 minutes until it begins to form a film on the bottom of the pan. Transfer to a large mixing bowl and leave to cool for about 2 minutes.
Add one egg at a time. After each egg, the dough will separate. Keep stirring until the dough is gathered again. In the end, the dough will be sticky and firm enough to hold a stiff peak.
Transfer to a pastry bag and make 2″ to 3″ circles on the two prepared baking trays and turn the tip. You can stick some dough on the baking sheets under the parchment paper to secure the paper. Press the tip with wet fingers so that it does not turn too brown or burn. Brush with a washed egg. Bake one baking sheet at a time for about 30-32 minutes until swollen and golden. Do not open the oven while they are baking or the cream puffs will crumble. I baked mine for 30-31 minutes. Let it cool down to room temperature.
Fill the cream scones by cutting a small x with the tip of a sharp knife at the bottom. Put the chocolate filling on the cream buns. Set aside.
Make the chocolate ganache: Place the chopped chocolate in a large heatproof container. Put the whipped cream in the microwave until it is very hot, but not boiling for 1-2 minutes. Pour it over the chocolate and let it rest for 1-2 minutes. Stir until it is smooth and the chocolate has melted completely. Add the corn syrup and stir until combined. Allow to stand for about 5 minutes.
Dip the top of the filled cream buns into the chocolate ganache. Place them on a rack and let them dry. Store the leftovers in an airtight container in the refrigerator for up to 3 days.