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Cream-Filled Croissant with Powdered Sugar

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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.

Ingredients

  • 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

Instructions

  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.

Notes

  • 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: 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.

Nutrition

Keywords: cream puffs, chocolate cream, Choux au Chocolat, French dessert, pastry, chocolate glaze, indulgent dessert

Find it online: https://yumcove.com/cream-filled-croissant-with-powdered-sugar/