Chocolate and Cream Filled Puff

Chocolate and Cream Filled Puff is an elegant dessert featuring airy choux pastry shells filled with silky cream and topped with a rich chocolate glaze. These puffs are light yet decadent, making them ideal for special occasions, afternoon tea, or a delightful after-dinner treat.

Why You’ll Love This Recipe

Chocolate and Cream Filled Puff combines delicate textures and luxurious flavors. Here’s why this dessert will impress:

• Light and airy pastry: The choux pastry bakes up crisp on the outside and hollow on the inside, perfect for filling.

• Rich, creamy filling: A smooth cream filling provides a luscious contrast to the crisp shell.

• Decadent chocolate topping: The glossy chocolate glaze adds the perfect finishing touch.

• Elegant presentation: These puffs look as good as they taste and are sure to wow your guests.

• Versatile: Easily customize the filling or glaze to suit your preferences or occasion.

Ingredients

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

water
unsalted butter
all-purpose flour
salt
eggs
heavy cream (for filling)
powdered sugar (for filling)
vanilla extract (for filling)
semi-sweet or dark chocolate (for glaze)
heavy cream (for glaze)

Directions

1. Prepare the choux pastry: In a saucepan, bring water, butter, and salt to a boil. Remove from heat and stir in the flour until a dough forms. Return to heat and cook, stirring constantly, for 1-2 minutes until the dough pulls away from the sides of the pan.

2. Add eggs: Transfer the dough to a bowl and let cool slightly. Beat in the eggs one at a time until the dough is smooth and glossy.

3. Bake the puffs: Preheat oven to 400°F (200°C). Pipe or spoon small mounds of dough onto a lined baking sheet. Bake for 20-25 minutes until puffed and golden. Cool completely.

4. Make the cream filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

5. Fill the puffs: Slice the cooled puffs in half or make a small hole and pipe the whipped cream into the center.

6. Prepare the chocolate glaze: Heat the cream until just simmering. Pour over chopped chocolate and stir until smooth and glossy.

7. Glaze the puffs: Dip the tops of the puffs in the chocolate glaze or drizzle it over them. Let set before serving.

Servings and timing

This recipe makes about 12 filled puffs. Preparation time is approximately 25 minutes, with a baking time of 25 minutes, and additional time for cooling and glazing.

Variations

Chocolate and Cream Filled Puff can be easily adapted:

• Different fillings: Use pastry cream, chocolate mousse, or custard instead of whipped cream.

• Extra flavor: Add a hint of coffee, orange zest, or almond extract to the cream or glaze.

• Decorative toppings: Sprinkle with crushed nuts, edible gold dust, or chocolate shavings.

• Mini puffs: Pipe smaller mounds for bite-sized treats, adjusting the baking time accordingly.

Storage/reheating

Filled puffs are best enjoyed the day they are made. Store leftovers in the refrigerator in an airtight container for up to 2 days. The pastry will soften slightly. Unfilled puffs can be stored at room temperature for 1 day or frozen for up to 1 month. Thaw and re-crisp in a 300°F (150°C) oven for a few minutes.

FAQs

What makes choux pastry puff up?

The high moisture content creates steam during baking, causing the pastry to puff and form a hollow center.

Can I make the choux pastry ahead of time?

Yes, you can bake and freeze the unfilled puffs. Fill and glaze them on the day you plan to serve.

How do I keep the puffs from deflating?

Bake until deeply golden and firm, and cool them in a turned-off oven with the door slightly open to release steam.

Can I use milk chocolate for the glaze?

Yes, though it will result in a sweeter glaze. Adjust to taste.

What can I use instead of whipped cream for the filling?

Pastry cream, custard, or sweetened mascarpone work well.

How do I fill the puffs without cutting them open?

Use a piping bag fitted with a small round tip to fill through a hole poked in the bottom or side.

Can I add cocoa to the choux pastry?

Yes, you can add a small amount of cocoa powder to the flour for a chocolate choux variation.

Are these suitable for freezing?

Unfilled puffs freeze well; filled puffs are best fresh as the filling may separate when thawed.

How do I prevent cracks in the choux pastry?

Avoid opening the oven during baking, and bake at a consistent high heat to ensure even puffing.

What pairs well with chocolate and cream filled puffs?

Serve with fresh berries, a dusting of powdered sugar, or a drizzle of caramel sauce.

Conclusion

Chocolate and Cream Filled Puff is a classic, elegant dessert that combines airy pastry, rich cream, and smooth chocolate for an irresistible treat. Whether for special occasions or simply to indulge your sweet tooth, these puffs are sure to impress with both their taste and presentation. Enjoy them fresh for the best flavor and texture.