Chocolate Cream Puff Recipe

If you’ve ever wanted to impress your friends or family with a dessert that looks fancy but is actually quite simple to make, you’re going to love this Chocolate Cream Puff Recipe. These little puffs are light, airy, and filled with the most decadent chocolate pastry cream, then topped with a luscious chocolate glaze. When I first tried making cream puffs, I thought the process was intimidating, but this recipe breaks it down perfectly, so you’ll find it easier than you expect. Trust me, these little delights become an instant favorite — both to make and to eat!

this Recipe

Ingredients You’ll Need

The magic behind a perfect Chocolate Cream Puff Recipe lies in using fresh, quality ingredients that work together to create a balance of flavors and textures. I’d recommend fresh eggs and good-quality dark chocolate to really bring out the chocolate notes.

• Egg yolks: These add richness and help thicken the chocolate pastry cream.
• Granulated sugar: Balances the bitterness of the dark chocolate.
• Cornflour (cornstarch): Provides structure and a silky texture to the pastry cream.
• Cocoa powder: Adds intense chocolate flavor to the pastry cream.
• Whole milk: Creates a creamy base for the custard filling.
• Dark chocolate 70%: Finely chopped for melting smoothly; choose good bits for that deep chocolate taste.
• Unsalted butter: Room temperature for the pastry cream, cubed for melting in the choux.
• Vanilla extract: To elevate the flavor depth in the custard.
• Water and milk: For the choux pastry base—this combo gives a lovely rise and tender crumb.
• Plain flour (all-purpose): Essential for the choux dough structure.
• Large eggs: Vital for richness and the right consistency of the choux pastry.
• Milk (for egg wash): Helps create that beautiful golden crust on your puff shells.
• Double cream (heavy cream): Used for the smooth, glossy chocolate glaze.

Variations

One of the great things about this Chocolate Cream Puff Recipe is how adaptable it is. I like to mix things up depending on the occasion or what flavor my family is craving, so don’t hesitate to personalize it your way.

• Vanilla Pastry Cream: I’ve swapped the cocoa powder and chocolate for vanilla extract in the cream, and it’s equally divine, especially with fresh berries on top.
• Salted Caramel Glaze: Adding a drizzle of homemade salted caramel over the chocolate glaze gives a wonderful sweet-salty contrast.
• Nut Allergies: This recipe is naturally nut-free, but if you want to add crunch try some toasted seeds on top of the glaze instead of cocoa nibs.
• Mini Bites: I sometimes pipe smaller cream puffs—perfect for parties as finger food and they bake faster too!

How to Make Chocolate Cream Puff Recipe

Step 1: Make the Velvety Chocolate Pastry Cream

Start by heating the milk until you see bubbles forming around the edges—but don’t let it boil, or it might curdle. While it’s heating, whisk your egg yolks with sugar until they’re pale and thick — this gives your cream that smooth, rich texture. Then, add the cornflour and cocoa powder and combine well. The mixture will be quite thick, which is expected. To avoid lumps later, temper this mixture by slowly whisking in small amounts of the hot milk. Pour the whole lot back into the saucepan and keep whisking over a very gentle heat. When the custard starts to bubble and thicken, stir in your chopped chocolate—this is where heavenly richness happens! Finish by mixing in butter and vanilla, then strain the entire custard through a fine sieve to ensure silky smoothness, a trick I learned the hard way to avoid any pesky egg lumps. Chill it well, ideally overnight, and whisk again before filling—this makes the cream light and luscious.

Step 2: Whip Up the Perfect Choux Pastry

In a saucepan, combine water, milk, butter, sugar, and salt then bring to a rolling boil. The butter melting in the warm liquids creates that signature tender crumb in your choux. Remove from heat and immediately add the flour, folding it in vigorously with a wooden spoon to form a smooth dough. Then, pop it back on gentle heat to dry it out slightly, which helps the puffs achieve that perfect rise. Transfer the dough to your stand mixer and beat with the paddle attachment to cool it down and release steam. This step is crucial — if your dough is too hot when adding eggs, the mixture won’t incorporate well.

When it’s cooled to around 60°C (140°F), add in your beaten eggs bit by bit, watching the texture carefully. Your dough should be smooth, shiny, and hold its shape when piped. If it seems too runny or too stiff, adding a little more egg or holding back a bit can save the day. I always keep an extra egg on hand, just in case! Pipe your dough into 4cm wide mounds on parchment-lined trays—use water to smooth the peaks and brush gently with an egg and milk wash for that golden finish. Bake initially at a high temperature, then reduce to allow them to puff fully without burning. Resist opening the oven door during the first 25 minutes—that temptation can cause your puffs to deflate! After baking, poke a small hole to let the steam out and return to the oven to crisp up the base. Let them cool completely before filling.

Step 3: Fill & Glaze Your Cream Puffs

Once cooled, fill your choux buns with that gloriously smooth chocolate pastry cream using a piping bag. You’ll feel the weight of the cream as the buns fill up—don’t be shy because everyone loves a generous filling! Next, prepare the glaze by heating cream until it’s just simmering, then stirring in chopped dark chocolate and butter until glossy and smooth. Dip the tops of your filled puffs in the ganache and let any excess drip off. For a little extra texture and elegance, sprinkle cocoa nibs on top. Chill for about 30 minutes to set the glaze before serving.

How to Serve Chocolate Cream Puff Recipe

Garnishes

I love a simple sprinkle of cocoa nibs on the chocolate glaze for a bit of crunch and a hint of bitterness to balance sweetness. Sometimes I dust just a tiny bit of powdered sugar on top right before serving for a delicate finish. Fresh berries on the side also brighten things up and add a lovely color contrast.

Side Dishes

These chocolate cream puffs pair beautifully with a cup of espresso or rich morning coffee if you’re serving them at brunch. For afternoon tea, I like to serve alongside a light fruit salad or a bowl of fresh whipped cream for guests who prefer to add extra fluff.

Creative Ways to Present

For special occasions, I’ve tried stacking cream puffs into a croquembouche-style tower, binding them with spun sugar or drizzled ganache for a jaw-dropping centerpiece. Another fun idea is using mini cream puffs to create a “cream puff cake” layered with fresh fruits and chocolate shavings—always a showstopper!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store the cream puffs in an airtight container in the fridge. Keep in mind, the crispy exterior will soften a bit after refrigeration—but the filling remains delicious. For best texture, eat them within 2-3 days.

Freezing

I’ve frozen unfilled choux shells successfully by wrapping them well and placing them in an airtight container. They keep beautifully for up to 2 months. When ready, thaw overnight in the fridge and fill with fresh pastry cream. However, freezing filled cream puffs usually leads to soggy pastry and runnier filling—so I avoid freezing them fully made.

Reheating

If you want to refresh chilled cream puffs, briefly warm the shells alone in a low-temperature oven (around 150°C/300°F for 5-7 minutes) to crisp up the exterior, then add the cooled filling right before serving. Reheating filled puffs in the oven isn’t recommended, as the cream will melt.

FAQs

Final Thoughts

I absolutely love how this Chocolate Cream Puff Recipe turns out every single time. The combination of light, crisp choux pastry with luscious chocolate pastry cream and glossy ganache is simply irresistible — it’s become my go-to for special celebrations or when I want to treat myself and my family to something extra special. Once you make these, you’ll understand why they’re such a classic. Don’t hesitate to give this recipe a try; you’ll feel proud serving these beauties, and your friends will be begging for the recipe! Happy baking, friend!

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