Friday, August 20, 2010

Chocolate Cream Puffs

This was my first attempt at this and the batter wasn't quite thick enough, so they're a little flat.  But that didn't hurt the flavour at all!

I think the trick is to only add enough eggs to the batter to make it thick but usable.  I added all five eggs and it got a bit too thin.  Shoulda stopped at four.


  • Batter
    • 1 1/4 cups flour
    • 2 tbsp cocoa powder
    • 1 cup water
    • 1/2 tsp salt
    • 1 tbsp sugar
    • 1/2 cup butter
    • 4-5 eggs
  • Cream
    • 5 oz semisweet chocolate
    • 2 cups milk
    • 6 egg yolks
    • 1/2 cup sugar
    • 1/2 cup flour
    • 1/2 cup whipping cream
  • Glaze
    • 1 1/4 cup whipping cream
    • 4 tbsp butter, diced
    • 8 oz semisweet chocolate, chopped
    • 1 tbsp light corn syrup
    • 1 - 1 1/2 cups powdered sugar


  1. Lightly grease two baking sheets.
  2. Combine flour and cocoa.  Set aside.
  3. In medium pan, combine water, salt, sugar, & butter.  Bring to a boil.
  4. Remove from the heat and add the dry ingredients all at once.  Mix until well blended.
  5. Beat in eggs, one at a time.  Batter should end up smooth and shiny.
  6. Drop 12 equal lumps onto greased baking sheets.  Bake at 400ºF for 25-30 minutes.  When done, turn off the oven and let cool with the door open.
  7. To make the cream, melt the chocolate and set aside.  Bring milk to a boil.
  8. Meanwhile, beat egg yolks with sugar until well mixed.  Stir in the flour.
  9. Combine egg mixture with milk.  Cook until boiling.  Add melted chocolate and cool to room temperature.
  10. Whip the cream.  Fold into cooled chocolate custard.  Inject into the center of each cream puff using a pastry bag and a long tip.
  11. For the glaze, place cream, butter, chocolate, and corn syrup in small pot.  Melt over low heat and stir until smooth.  Remove from heat and stir in sugar until well mixed.
  12. Drizzle glaze over cream puffs.

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