Chocolate Cream Puffs – Choux Au Craquelin
There’s something magical about biting into a cream puff. The delicate choux pastry, the crackle of the craquelin topping, and the rich chocolate cream filling – it’s a symphony of textures and flavors.
I first fell in love with these treats during a trip to Paris, where every bakery seemed to have its own version.
When I returned home, I was determined to recreate that experience. After countless trials (and a few kitchen mishaps), I finally perfected this recipe.
Whether you’re a seasoned baker or a beginner, these Chocolate Cream Puffs are sure to impress. Let’s get started!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowl | For combining ingredients | Any kitchen supply store |
| Piping Bag & Tip | For piping the choux pastry and cream | Amazon or baking specialty shop |
| Baking Sheet | For baking the cream puffs | Walmart or Target |
| Saucepan | For cooking the choux pastry | Any kitchen supply store |
| Whisk | For mixing and whipping cream | Any kitchen supply store |
Prep Time
Total Time: 1 hour 30 minutes (Includes freezing and baking time)
Ingredients
Craquelin Topping:
- 60g unsalted butter (softened)
- 50g granulated sugar
- 50g all-purpose flour
- 8g cocoa powder
Choux Pastry:
- 135ml water
- 20g granulated sugar
- 50g unsalted butter
- 65g all-purpose flour
- 8g cocoa powder
- 2 large eggs
Chocolate Cream Filling:
- 100g dark chocolate (chopped)
- 75ml milk
- 200g whipping cream
- 10g granulated sugar
Instructions
Craquelin Topping:
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Sift in the flour and cocoa powder, then mix until a dough forms.
- Roll the dough between two sheets of parchment paper until about 2mm thick. Freeze for 20 minutes.
- Once frozen, use a cookie cutter to cut out small circles (about 4cm in diameter). Place these back in the freezer until ready to use.
Choux Pastry:
- Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a saucepan, combine the water, sugar, and butter. Heat over medium heat until the butter melts and the mixture comes to a boil.
- Remove from heat and quickly add the flour and cocoa powder. Stir vigorously until the mixture forms a smooth ball of dough.
- Return the saucepan to low heat and cook the dough for 60-90 seconds, stirring constantly.
- Transfer the dough to a mixing bowl and let it cool for 10 minutes.
- Gradually add the eggs, one at a time, mixing well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 3cm in diameter) onto the prepared baking sheet.
- Place a frozen craquelin circle on top of each mound.
- Bake for 25-30 minutes, or until the puffs are puffed and golden. Do not open the oven door during baking!
Chocolate Cream Filling:
- Heat the milk in a saucepan until just simmering. Remove from heat and add the chopped dark chocolate. Stir until melted and smooth. Let the mixture cool completely.
- In a separate bowl, whip the cream and sugar until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
Assembly:
- Once the cream puffs have cooled, use a piping bag fitted with a small tip to fill each puff with the chocolate cream.
- Serve immediately or store as directed below.
Food Storage
- Store unfilled cream puffs in an airtight container at room temperature for up to 2 days.
- Filled cream puffs should be refrigerated and consumed within 24 hours.
Pro Tips
- Variation: Swap the chocolate cream for vanilla or coffee-flavored cream for a different twist.
- Expert Advice: Make sure the choux pastry dough is completely cooled before adding the eggs to avoid scrambling them.
- Presentation: Dust the cream puffs with powdered sugar or drizzle with melted chocolate for an elegant finish.
Nutrition Facts
| Nutrient | Per Serving (1 Cream Puff) |
|---|---|
| Calories | 150 |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Carbohydrates | 12g |
| Sugars | 7g |
| Protein | 3g |
FAQs
1. Can I make the craquelin topping ahead of time?
Yes! You can prepare the craquelin topping up to 2 days in advance and keep it frozen until ready to use.
2. Why did my cream puffs collapse?
This usually happens if the oven door is opened too early during baking. Make sure to bake them fully before checking.
3. Can I use milk chocolate instead of dark?
Absolutely! Use any chocolate you prefer, but keep in mind it may affect the sweetness of the filling.
4. How do I know when the choux pastry is done?
The puffs should be golden brown and feel light when picked up.
5. Can I freeze the cream puffs?
Yes, but it’s best to freeze them unfilled. Reheat in the oven before filling and serving.
Final Thoughts
Baking these Chocolate Cream Puffs has become one of my favorite kitchen adventures.
The process is therapeutic, and the results are always worth it. Whether you’re making them for a special occasion or just because, I hope this recipe brings you as much joy as it does me.
Remember, baking is about creativity and having fun – so don’t be afraid to make it your own. Happy baking! 🧁🍫
