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Cream puffs filled with chocolate pastry cream, delicious!

This is an extremely delicious bite size dessert, the puff pastry is sweet, the pastry cream has a deep chocolate flavor, and the chocolate glaze is awesome…

You can make this recipe in a much simpler and quicker fashion than I did here, first by simply spooning the chou pastry instead of piping it, than you can slice choux and spoon some pastry cream in the middle, your choux will still look cute and delicious.

Also, you can make the ganache/glaze and pastry cream ahead, so you don’t have to spend hours in the kitchen.

To pipe even puffs, I use a macaron silicon mat and just fill all the circles, or you can draw a series of circles with a space of 2 inches in between on a sheet of parchment paper and turn it over on a baking sheet.

As for all chocolate desserts, your chocolate cream puffs will taste better the following day they’re made, when all the flavor have settled.

For this recipe, it is really better to measure your ingredients in grams, with the help of a scale.

  • About 32 puffs
  • Medium
  • 2 h 30

Recipe :

Ingredients:

Chou pastry:

1/2 cup (125 ml) water

1/2 cup (125 ml) milk

1 stick + 2 tsp (125 g) unsalted butter

1/2 tsp (2.5 g) salt

2 tsp (10 g) sugar

1 cup + 2 tbsp. (150 g) all-purpose flour

5 large eggs, one by one

Some powdered or icing sugar

Chocolate pastry cream:

Chocolate mixture:

1/2 cup (125 ml) milk

1.4 oz. (40 g) unsweetened cocoa powder

4.3 oz. (130 g.) dark chocolate 58 à 64 %, cut in small pieces

Pastry cream:

2 cups (500 ml) milk

1 vanilla bean or 1 tsp pure vanilla extract

5 egg yolks

1/4 cup + 1 tbsp (60 g.) granulated sugar

1.4 oz. (40 g.) cornstarch

1 à 2 tbsp liqueur (optional)

Chocolate glaze/ganache:

3/4 cup (190 ml) heavy cream

1 tbsp unsweetened cocoa powder

5 oz. (150 g.) semi-sweet chocolate, cut in small pieces

Make the chou pastry:

Follow this link for my chou pastry recipe, click here

Make the chocolate pastry cream:

Follow this link for my chocolate pastry cream recipe, click here

Make the chocolate glaze ganache:

Follow this link for my chocolate glaze/ganache recipe, click here

Assembly:

Once all the ingredients are cooled, except the chocolate glaze, fill a piping bag fitted with a small plain tip with the chocolate pastry cream, poke a small hole in the bottom of chou, fit tip of piping bag inside and gently pipe cream into choux, or slice choux and spoon a dollop of pastry cream inside

Once all the choux are filled, dip their tops into the ganache, shake them gently and store them onto a tray, chill overnight or at least 1 to 2 hours so the glaze can dry

These cream puffs will keep up to 4 days stored in your fridge

Enjoy!

Choux pastry dough recipe from Bruno’s Kitchen, click here for his method

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