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Chocolate Glazed Cream Puffs Recipe
Chocolate Glazed Cream Puffs Recipe

Chocolate Glazed Cream Puffs Recipe

by
A beautiful and delicate cream puff filled with sumptuous pastry cream is only a few steps away! Learn how to perfect this classic French patisserie delicacy.

Prep Time:
Cook Time:
Total Time:
Yield: 20 creams puffs

Chocolate Glazed Cream Puffs Recipe Instructions

Ingredients

For the Pate a Choux
  • 2 cups water
  • 1 cup butter
  • 2 cups all-purpose flour
  • 9 eggs
For the Pastry Cream
For the Chocolate Glaze
  • 4 oz. bittersweet baking chocolate, chopped or pistoles
  • ½ cup heavy cream, hot

Directions

For the Pate A Choux
  1. On a medium pot, boil the water with the butter, and then add the flour, whisking. Remove from heat, and continue to whisk quickly, to thicken. Briefly return to heat, whisking until dry. Transfer to a standing mixer bowl, cool down 5 minutes, then add eggs, one a time, mixer on.
  2. Line a baking sheet with greased paper. Place the paste in a piping bag with a plain tip and pipe 20 rounds for the cream puffs - you can also pipe long shapes for eclairs.  With a wet finger press down on the pointed tips to make them flat, and bake at 375 for 20 minutes. Lower oven to 350 F, then bake for 15-20 minute more until golden and crisp. Remove and place on a cooling rack.
  3. When they're cool enough to handle safely, cut off the tops, remove any moist dough on the inside and bake another 5 minutes. 
For the Pastry Cream
  1. Bring the half and half to a boil in a saucepan, then reduce to a simmer.
  2. Beat the yolks with the sugar until light, thick and a lemon-yellow color, about 5-10 minutes. Sift in the flour and fold gently. Pour a small amount of hot half and half into the egg mix, stir well, then add the egg mixture to the sauce that holds the rest of the half and half.
  3. Cook over medium heat, stirring frequently until mixture has thickened. Bring just to a boil, then remove from heat, add in butter and vanilla, and place in a shallow dish. Refrigerate, and stir occasionally while it cools (this releases trapped heat and prevents a skin from forming).
  4. Put the pastry cream in a piping bad and pipe generously into the cream puffs.
For the Chocolate Glaze
  1. In a bowl, place the chocolate for the glaze and pour the hot cream on top. Whisk until well mixed. Drizzle over the cream puffs.

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