Classic Cream Puffs with Rich Chocolate Glaze
Delicate choux pastry shells filled with sweetened whipped cream and topped with smooth chocolate glaze. These elegant French pastries feature a crispy exterior that gives way to airy, hollow centers perfect for rich cream filling. The combination of buttery pastry, light cream, and decadent chocolate makes them ideal for special occasions, dinner parties, or afternoon tea. This traditional recipe creates bakery-quality results with careful attention to the choux paste technique and proper baking temperatures.
Ingredients
- ¼ cup All-Purpose FlourGluten-free flour blend1:1gluten-freegluten-free
Use 1:1 baking blend for gluten-free version
- 1 Egg(s)
- ⅛ tsp Salt
- 1 tsp Sugar
- 3 tbsp Water
- 1 tbsp Milk
- 3 tbsp Unsalted Butter
- 1 cup Heavy Cream, Pre-whipped Sweet Cream to fill pastries
- 2 tbsp Heavy Cream
- 3 tbsp Chocolate, semi-sweet or bitter dark Chocolate, fine chopped
- ½ cup Powdered Sugar, confectioners sugar, sifted
Instructions
- 1
Preheat oven and whisk eggs in measuring cup, set aside
- 2
Combine milk, water, sugar and salt in small bowl, set aside
- 3
Melt butter in heavy bottom pan, add flour and cook until flour is cooked and mixture leaves sides of pan
- 4
Remove from heat, add milk mixture and stir to combine
- 5
Return to medium-low heat, stir constantly until mixture becomes slightly shiny
- 6
Add eggs gradually, stirring constantly until smooth, thick, sticky paste forms
- 7
Line baking sheet with parchment paper
- 8
Fill pastry bag with plain tip and pipe paste into mounds on prepared sheet, spacing apart
- 9
Bake without opening oven door, then reduce temperature and continue baking until golden brown and firm
- 10
Cut small X in side of each cooled puff with paring knife tip
- 11
Pipe whipped cream through X into each puff until it starts to ooze out
- 12
Microwave cream and chocolate in covered bowl until steaming, whisk smooth
- 13
Add confectioners sugar to chocolate mixture, whisk until completely smooth
- 14
Drizzle chocolate glaze over each filled puff and serve
Tips
Do not open oven door during initial baking period as this can cause the puffs to collapse before they set properly.
The choux paste should pull away from pan sides and form a smooth ball when properly cooked.
Fill puffs just before serving to maintain crispy texture and prevent soggy shells.
Good to Know
Filled cream puffs best consumed same day. Store unfilled shells up to 2 days in airtight container.
Shells can be baked 1 day ahead and stored airtight. Fill just before serving.
Serve immediately after filling and glazing for best texture contrast.
Common Mistakes
Keep oven door closed during initial baking to avoid collapsed puffs
Cook choux paste thoroughly to avoid dense, heavy shells
Fill puffs close to serving time to prevent soggy pastry
Substitutions
Gluten-Free Swaps
Use 1:1 baking blend for gluten-free version
General Alternatives
Simple powdered sugar dusting
FAQ
Can I make the shells ahead of time?
Yes, baked unfilled shells keep well for up to 2 days in an airtight container. Reheat briefly in low oven before filling to restore crispness.
What if my choux paste is too thick or thin?
If too thick, add beaten egg gradually until pipeable. If too thin, cook longer on stove until mixture pulls from pan sides cleanly.
How long will filled cream puffs keep?
Filled cream puffs should be eaten same day for best texture. The cream will soften the shells if stored too long.