Chocolate Cream Puffs (Choux au Chocolat)

Delicate pastry shells filled with a luscious chocolate cream and topped with a glossy chocolate glaze—these chocolate cream puffs (Choux au Chocolat) offer an elegant and indulgent dessert experience.

Why You’ll Love This Recipe

• A classic French dessert with a rich twist

• Light choux pastry contrasted with creamy chocolate filling

• Impressive appearance with surprisingly simple steps

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Water

• Unsalted butter

• All-purpose flour

• Eggs

• Salt

• Semi-sweet or dark chocolate

• Heavy cream

• Sugar

• Vanilla extract

• Optional: cocoa powder or espresso powder for added depth

directions

1. Preheat oven to 200°C (400°F).

2. In a saucepan, combine water, butter, and salt. Bring to a boil.

3. Add flour and stir vigorously until mixture forms a ball and pulls away from sides.

4. Let cool slightly, then beat in eggs one at a time until smooth and glossy.

5. Pipe or spoon small mounds onto a lined baking sheet.

6. Bake 20–25 minutes until puffed and golden. Let cool completely.

7. Prepare chocolate pastry cream by heating cream, mixing in chocolate, sugar, and vanilla until thickened. Cool and pipe into puffs.

8. Melt chocolate with a splash of cream for glaze and dip the tops of filled puffs. Let set before serving.

Servings and timing

• Makes: 12 cream puffs

• Prep time: 25 minutes

• Cook time: 25 minutes

• Chill and fill time: 30 minutes

• Total time: 1 hour 20 minutes

Variations

• Use white chocolate or coffee-infused filling

• Add a touch of liqueur (like Grand Marnier or Kahlua) to the cream

• Top with crushed nuts or gold leaf for decoration

• Dust with cocoa powder or powdered sugar instead of glaze

storage/reheating

• Store: In the refrigerator in an airtight container for up to 2 days

• Do not freeze filled puffs—shells can be frozen empty and filled later

• Re-crisp unfilled shells in oven at 175°C (350°F) for 5–7 minutes

FAQs

What is choux pastry?

It’s a light dough made with water, butter, flour, and eggs, used for cream puffs, éclairs, and more.

Can I make cream puffs ahead of time?

Yes, bake the shells ahead and store unfilled. Fill shortly before serving for best texture.

How do I prevent my puffs from deflating?

Bake thoroughly and avoid opening the oven door during baking. Cool completely before filling.

What type of chocolate is best?

Use good-quality semi-sweet or dark chocolate for a deep, rich flavor.

Can I freeze cream puffs?

You can freeze the shells before filling, but filled puffs will lose texture if frozen.

How do I fill cream puffs?

Use a piping bag with a small nozzle to inject cream into the bottom or side of each puff.

Is the glaze necessary?

No, but it adds a professional finish. Alternatively, use a dusting of cocoa or powdered sugar.

Can I make mini puffs?

Yes, reduce the size and adjust the baking time accordingly—usually 15–18 minutes.

What goes well with cream puffs?

Serve with fresh berries, a drizzle of caramel, or alongside espresso.

Are these difficult to make?

Print

They look fancy but are very manageable with basic baking tools and patience.

Conclusion

Chocolate Cream Puffs (Choux au Chocolat) are a stunning, sophisticated dessert ideal for any special occasion—or just to treat yourself. With a crisp exterior and rich, creamy chocolate filling, these pastries offer a beautiful blend of flavor and texture. Ready for the next one?