Chocolate Cream Puffs Recipes

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CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

These cream puffs are filled with a rich chocolate pastry cream and get added crunch from chocolate craquelin.

Provided by Ryan Beck

Categories     Dessert

Time 1h10m

Number Of Ingredients 22

1/2 cup unsalted butter, at room temperature
3/4 cup all-purpose flour (100 grams)
2/3 cup dark brown sugar
2 tbsp cocoa powder
1 tsp vanilla extract
3 egg yolks
1 egg
2 1/4 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp cocoa powder
1/8 tsp salt
1 cup bittersweet chocolate chips
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/2 cup unsalted butter
1/2 cup water
1/2 cup whole milk
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 eggs beaten

Steps:

  • Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined.
  • Place the dough on parchment paper and top with another piece of parchment paper. Roll out to 1/16 inch in thickness. Place the dough and freeze for an hour or until ready to use.
  • Add the egg yolks and egg to a medium bowl and beat until combined. Set aside.
  • In a large saucepan, add the milk, sugar, cornstarch, cocoa powder and salt and cook over medium heat until the mixture starts to thicken and bubble. Once it starts to bubble, simmer for 2 minutes and then remove from the heat.
  • Add a small amount of the hot milk mixture to the egg yolks and whisk together to bring it up the temperature so the eggs don't scramble. Then add the egg mixture to milk mixture and whisk until combined. Place the saucepan back over medium heat and bring to a light boil for 2 minutes, stirring constantly.
  • Once the mixture has thickened, remove from heat and stir in the chocolate chips, butter and vanilla extract, mixing until smooth. Pour into a bowl and cover with clear wrap pressed against the top so you don't get a film on top. Place in the fridge for at least 2 hours or up to a day. Use when ready.
  • Preheat oven to 400°F. Heat the butter, water, milk, sugar and salt in a medium saucepan over medium heat. Bring to a simmer and then reduce heat to low.
  • Add the flour all at once and stir until it is completely incorporated and clumps into a ball. Continue to mash and stir the dough against the side of the pan for 2 minutes, cooking the flour. Remove from heat and add to the bowl of a stand mixer with a paddle attachment. Let it cool for 2 minutes.
  • With the mixer running on low speed, slowly add the eggs in 3-4 separate additions, making sure you mix for 30 seconds between each. The mixture will curdle but then come together. In the end, the dough will be sticky and firm enough to hold a stiff peak.
  • Line two baking sheets with parchment paper and lightly brush with some water, which helps create a humid environment.
  • Transfer the choux pastry to a piping bag fitted with a 1/2 inch piping tip. Pipe 28 puffs, each 1 1/2" in diameter and 1/2" tall rounds about 1 inch apart.
  • Remove the craquelin from the freezer. Cut circles that are the same size as the dough. Place each piece carefully on top of the choux pastry and press lightly to adhere. (If you are baking one sheet at a time, only add the craquelin right before baking)
  • Bake 1 sheet at a time for 20 minutes, then reduce oven to 350°F and bake for another 10-15 minutes or until golden brown. DO NOT open the oven or they won't puff. Remove and transfer to a cooling rack, letting them cool to room temperature.
  • Fill the cream puffs by cutting a little hole with the tip of a sharp knife in the bottom. Pipe the chocolate filling into the cream puffs.

Nutrition Facts : ServingSize 1 g, Calories 203 kcal, Carbohydrate 20 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 62 mg, Fiber 1 g, Sugar 12 g

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Our Test Kitchen staff used a bit of cocoa to turn traditional cream puffs into these extraordinary desserts. Guests will think you spent hours fussing over the tender chocolate pastries, which are filled with a rich creamy mixture and fresh strawberries.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 tablespoons baking cocoa
4 eggs
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 cups heavy whipping cream, whipped
3 cups coarsely chopped fresh strawberries

Steps:

  • In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

Nutrition Facts : Calories 331 calories, Fat 25g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-FILLED CREAM PUFFS



Chocolate-Filled Cream Puffs image

"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!

Provided by Bren

Categories     Desserts     Chocolate Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

½ cup water
¼ cup shortening (such as Crisco®)
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
1 pinch salt
2 eggs, at room temperature
⅓ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup whipping cream
¼ cup heavy whipping cream
2 ounces semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
  • Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
  • Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
  • Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
  • Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
  • Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
  • Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
  • For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE



Classic Cream Puffs with Chocolate Sauce image

My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.

Provided by Alex Guarnaschelli

Time 2h45m

Yield 20 cream puffs

Number Of Ingredients 16

3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
6 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1/2 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 1/2 cups chopped semisweet chocolate
1/4 teaspoon ground cinnamon
Confectioners' sugar, for garnish

Steps:

  • Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
  • Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
  • Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
  • Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
  • Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
  • Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
  • Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
  • Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

The best cream puffs bake into perfect hollow balls ideal for filling with custard or whipped cream. The dough should be the consistency of thick mayonnaise. If it is too thick, add another egg yolk to achieve the correct consistency. If you like, substitute pastry cream for the chocolate cream, and/or drizzle chocolate sauce over the puffs just before serving

Provided by Perfect Pixie

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup water
5 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup all-purpose flour, sifted
5 eggs
13 ounces semisweet chocolate, finely chopped
2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat an oven to 400 degrees.
  • Butter and flour a large baking sheet.
  • FOR THE PASTRY PUFFS:.
  • In a saucepan, combine the water, butter, salt and the 1/2 teaspoon sugar and bring to a boil.
  • As soon as it boils, remove the pan from the heat and add the flour all at once.
  • Using a rubber spatula or a wooden spoon, briskly beat in the flour.
  • Place the saucepan over high heat and continue beating briskly for 2 minutes.
  • Remove from the heat again and scrape the contents of the pan into a large bowl.
  • Add 4 of the eggs, one at a time, beating vigorously after each addition until smooth.
  • Place the dough in a pastry (piping) bag with a 1/2-inch plain tip.
  • Pipe mounds about 2 inches in diameter and 3 inches apart onto the prepared baking sheet.
  • You should have 16-20 mounds in all.
  • In a small bowl, beat the remaining egg until well blended.
  • Using a pastry brush, lightly brush each mound with the egg.
  • Bake until the puffs are golden brown, about 30 minutes.
  • Transfer the puffs to a rack and let cool completely, about 30 minutes.
  • When the puffs are cool, slice off the top one-third of each puff.
  • Set the bottoms and tops aside.
  • FOR THE CHOCOLATE CREAM:.
  • Place the chocolate in the top pan of a double boiler or in a heatproof bowl over (not touching) barely simmering water in a pan.
  • Stir just until the chocolate melts.
  • then remove from the heat.
  • Pour the cream into a bowl.
  • Using an electric mixer set on high speed, beat until soft peaks form.
  • Add the 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
  • Pour all of the melted chocolate into the whipped cream as quickly as possible, and continue to mix on high speed until evenly combined, about 1 minute.
  • Place the chocolate cream in a clean pastry (piping) bag fitted with a 1/2-inch plain tip.
  • Pipe the cream into the bottoms of the cooled puffs so a little bit of the cream is exposed between the crusts.
  • Replace the tops on the filled bottoms and serve immediately.

Nutrition Facts : Calories 1255.5, Fat 113.1, SaturatedFat 68.3, Cholesterol 465.6, Sodium 303.9, Carbohydrate 68.2, Fiber 16.1, Sugar 14.6, Protein 25.6

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Make and share this Chocolate Cream Puffs recipe from Food.com.

Provided by Just Cher

Categories     Dessert

Time 1h5m

Yield 15 Puffs

Number Of Ingredients 10

1 cup water
1/2 cup butter (no substitute)
1/4 teaspoon salt
1 cup all-purpose flour
3 tablespoons baking cocoa
4 eggs
2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 cups whipping cream, whipped
3 cups coarsely chopped strawberries

Steps:

  • In a heavy saucepan over medium heat, bring water, butter and salt to a boil Add flour and cocoa all at once, stir until a smooth ball forms.
  • Remove from the heat, let stand 5 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat until smooth and shiny.
  • Drop by heaping tablespoonfuls 3 inch apart onto greased baking sheets.
  • Bake at 400 degrees for 30-35 minutes or until set and and brown.
  • Remove to wire racks.
  • Immediately split puffs oven, remove and discard soft dough from inside.
  • Cool puffs completely.
  • In a medium mixing bowl, beat the cream cheese and sugar until fluffy.
  • Fold in whipped cream and strawberries Fill bottom halfs of puffs.
  • Replace tops and serve immediately.

Nutrition Facts : Calories 382.5, Fat 30.1, SaturatedFat 18.4, Cholesterol 149.4, Sodium 203.6, Carbohydrate 24.3, Fiber 1.2, Sugar 14.9, Protein 5.9

CHOCOLATE CREAM PUFFS



Chocolate Cream Puffs image

Make and share this Chocolate Cream Puffs recipe from Food.com.

Provided by Carole Reu

Categories     Dessert

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1 cup flour
1 tablespoon unsweetened cocoa powder
5 eggs
1 quart ice cream, choice

Steps:

  • Combine water, butter, sugar and salt in a medium size saucepan.
  • Place over medium low heat to melt butter.
  • Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan.
  • Remove from heat. Heat oven to 400.
  • Lightly coat baking sheet with cooking spray.
  • With the saucepan off heat, add eggs one at a time, to batter in saucepan, beating well after each addition.
  • With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm.
  • Cool slightly.
  • Cut off top third of each puff; scoop out soft center from bases.
  • Cool bases and top on wire rack.
  • Fill puffs with ice cream of your choice; cover with tops.
  • Freeze on baking sheets until firm.
  • Transfer to an airtight container.
  • Freeze for up to 1 week.
  • Place puff on plates.
  • Let stand 15 minutes.
  • Top with sauce of your choice.

Nutrition Facts : Calories 235.8, Fat 14.7, SaturatedFat 8.6, Cholesterol 117.2, Sodium 115.2, Carbohydrate 20.9, Fiber 0.7, Sugar 11.6, Protein 5.4

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