How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

By: Zoë François

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The Making Of Chocolate Cream Puffs

These magical little puffs are light, crisp and rich all at the same time. Fill the cream puffs with raspberry preserves and rich chocolate ganache, or slice them in half and stuff them with vanilla ice cream.

Get The Butter Boiling

In a saucepan combine the milk, butter, sugar and salt. Bring to a low boil over medium heat.

Toss In The Flour

Once the milk mixture comes to a boil, dump all of the flour in and stir with a wooden spoon.

Stir It All Up

Turn the heat to low and continue to stir until the mixture becomes thick, it will look like mashed potatoes. Cook over low heat for about one minute.

Time For The Stand Mixer

Transfer the dough to a stand mixer, fitted with the paddle attachment. Mix on low speed for about 30 seconds.

Crack Open The Eggs

On medium speed, add the eggs, about 2 tablespoons at a time, mixing well after each addition.

Just The Right Consistency

The dough should still be soft, but will still hold its shape when piped.

Prep The Pastry Bag

Put the dough into an 18-inch pastry bag, fitted with a large (1/2-inch) round tip.

Pipe Out The Cream Puffs

Holding the pastry bag straight up and down, hovering about ¼-inch off the parchment, pipe out about 36 balls of dough, each one ¾ inch wide and ½ inch tall. Try to get them the same size and about 1-inch apart.

Pat Down Any Pointy Dough Balls

If there are any points on the top of your dough balls, gently rub them flat with a wet finger.

Into The Oven They Go

Bake the cream puffs for about 25 minutes. Remove one of the puffs and break it open, if it is still wet inside they need more time in the oven. You will want to switch the top tray with the bottom tray at this point. Don’t switch them before now, or they may collapse. When they are done, the inside will be hollow and the outside crisp and golden brown.

Get Them Ready For The Filling

Once the cream puffs are cooled completely, poke a small hole in the bottom with a paring knife.

Prepare The Ganache

In a saucepan heat the cream over medium heat. Once it comes to a simmer, turn off the heat and add the chocolate. Swirl the pan to make sure all the chocolate is covered, let sit for 3 minutes. Gently whisk together the cream and chocolate until it is smooth, add the corn syrup and stir just until combined. Pour into a shallow bowl and cover with plastic wrap, allow to cool to room temperature.

Fill The Cream Puffs

Fit a 12-inch pastry bag with a small (¼ inch wide) round tip. Fill, about 1/3 full, with some of the raspberry preserves and squeeze a small amount into each of the puff pasties through the small hole in the bottom. In another 12-inch pastry bag with a small (¼ inch wide) round tip. Fill this one with the room temperature ganache, which should be the consistency of icing when it is fully set up.

More Ganache, This Time Over The Top

Melt the remaining ganache gently over a double boiler, just until it is soft enough to dip the cream puffs and get a shiny glaze. Remove from heat and repeat with the rest of the cream puffs. Set the dipped puffs back on the cookie sheet and place them in the refrigerator until the ganache on top is set.