Chocolate Cream Puffs with Rich Ganache Filling

Today we take an iconic French dessert and make it even better: chocolate cream puffs — chocolate choux pastry, or as the French call it, choux à la crème au chocolat. These light, airy shells are filled with smooth chocolate pastry cream (or vanilla pastry cream or ice cream if you prefer) and finished with a glossy chocolate glaze.

How to make chocolate cream puffs

There are many cream puff variations, but the technique is the same. This chocolate cream puff recipe uses classic choux pastry and can be adapted to make French crullers, profiteroles, choux au craquelin, or plain choux à la crème. For a complete choux pastry tutorial, consult a dedicated choux guide; the directions below include the full recipe and practical tips to get perfect shells and a silky chocolate filling.

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Sift together the cocoa powder, all-purpose flour, salt, and sugar.
2. In a medium saucepan combine the water, sugar, salt, and butter. Heat over medium-high until the butter is fully melted and the liquid comes to a boil.
3. Add the flour and cocoa mixture all at once to the boiling liquid. Stir vigorously over medium heat until the mixture forms a smooth ball and the pan’s bottom and sides look clean, about 2–3 minutes.
4. Transfer the dough to a mixing bowl or stand mixer. Beat until the dough cools slightly. Add the eggs one at a time, mixing well after each addition, until the batter is smooth, glossy, and falls from the spatula in a thick ribbon.
5. Fill a piping bag fitted with a round tip, or use a zip-top bag with the corner snipped, and pipe rounds 1.5–2 inches across onto the prepared sheet, spacing them about 2 inches apart.
6. Bake at 425°F for 12 minutes, then reduce the oven to 400°F (200°C) and bake for another 15 minutes. Turn the oven off and allow the pastries to cool inside with the door closed for 10–15 minutes, then open the door slightly to let them finish drying.

Making the chocolate pastry cream

This chocolate pastry cream is rich and smooth and works for any choux-style pastry. If you want a lighter filling, fold in whipped cream to make a crème légère.

1. In a bowl, whisk together the eggs, cornstarch, unsweetened cocoa powder, and a pinch of salt. Stir in 1/4 cup of the half-and-half to temper the eggs and set the bowl near the stove.
2. Combine the remaining half-and-half with the sugar in a saucepan and heat to a gentle boil.
3. Remove the hot milk from heat and add about 8 tablespoons to the egg mixture, one tablespoon at a time, stirring constantly to avoid scrambling the eggs.
4. Return the tempered egg mixture to the saucepan and cook over medium-low, stirring continuously, until the mixture thickens to a pudding-like consistency or reaches about 180°F (82°C).
5. Pass the warm pastry cream through a fine sieve into a clean bowl, then stir in the butter and chopped semi-sweet chocolate until smooth. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until set.

To make a lighter filling, fold 1–2 cups of softly whipped cream into the cooled pastry cream to create a chocolate crème légère.

Storing

Unfilled cream puff shells: Store in a loosely covered container at room temperature for up to one day to preserve crispness, or refrigerate for up to 7 days. You can also freeze shells for up to 3 months in a freezer-safe bag; thaw at room temperature and crisp briefly in a low oven if needed.

Filled cream puffs: Once filled, store in the refrigerator and consume within three days for best texture and flavor.

Chocolate pastry cream: Keep in an airtight container in the refrigerator for up to three days.

Tips

Baking choux can be deeply satisfying but sometimes tricky. These practical tips will help you avoid common mistakes and achieve consistent results.

• To prevent collapse: do not open the oven during baking. After baking, turn the oven off and let the puffs cool inside with the door closed for 10–15 minutes, then prop the door open slightly for another 10–15 minutes to fully dry the interiors.
• Use a large zip-top bag with a corner snipped if you don’t have a pastry bag.
• Cut the butter into pieces so it melts quickly once the water boils.
• Only fill cream puffs when they are completely cool. Glaze or dust with powdered sugar after filling.
• A mixer is convenient, but you can mix by hand with a whisk or wooden spoon if needed.
• If the filling is too thick (often from too much cornstarch or cocoa), thin it with 1–2 tablespoons of melted butter or gently fold in whipped cream.

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Chocolate cream puffs recipe