Double Chocolate Cream Puffs
These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you'll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream.
Ingredients
Chocolate Choux Pastry
- 2/3 cup (80g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 3.5 oz (100ml) milk
- 3.5 oz (100ml) water
- 2 tsp (10g) sugar
- 1/2 tsp (2g) salt
- 5 ½ tbsp (80g) unsalted butter
- 4 eggs
Chocolate Cream Cheese Frosting
- 7 oz (200g) semisweet chocolate
- 1/2 cup (120g) whipping cream
- 9 oz (250g) cream cheese , room temperature
- 1/3 cup (40g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ¼ cup (300g) whipping cream (35% fat) , chilled
Instructions
Prepare the chocolate choux pastry.
- Preheat the oven to 350F (180C).
- Sift the flour and cocoa powder. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour mixture all at once and incorporate mixing energetically with a wooden spoon until homogenous.
- Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
- Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter that still holds its shape.
- Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper-lined baking sheet.
- Bake for 25-30 minutes until browned and puffed.
- Prick each with a skewer to release steam and allow to cool on a wire rack.
- Cut the top of the cream puffs.
Prepare the chocolate cream cheese frosting.
- Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
- Add whipping cream and mix until stiff peaks form.
- Transfer the frosting to a piping bag fitted with a 1M tip and pipe the frosting to fill the cream puffs. Top with the choux pastry caps.
- Dust with powdered sugar and enjoy!
Video
Notes
Cream puffs are best enjoyed fresh, but if needed to store, refrigerate them in an airtight container. Keep in mind that refrigeration may cause slight sogginess, so consume within a day or two for the best texture. These cream puffs also freeze well, but, if freezing, be aware that the texture may change slightly upon thawing.
Nutrition
Serving: 1 serving out of 30Calories: 161kcalCarbohydrates: 9.5gProtein: 3.5gFat: 13gSaturated Fat: 7.6gCholesterol: 80mgSodium: 93mgPotassium: 105mgFiber: 0.9gSugar: 5.6gCalcium: 32mgIron: 1mg