How to Make Chocolate-Covered Cream Puffs | RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil is a lower-calorie option.

In a large pot, combine water, butter, sugar, and salt.

Heat on high until it comes to a boil.

Add flour and stir with a wooden spoon until a film forms on the bottom of the pan.

Transfer the dough to a bowl and cool for 3-4 minutes.

Add eggs one at a time, stirring vigorously and completely incorporating each egg after each addition.

Transfer the dough to a piping bag fitted with a large round piping tip.

Pipe 1.5-inch rounds onto a baking sheet lined with parchment paper.

Bake at 375 degrees Fahrenheit for 30 minutes.

Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the pastry cream, combine sugar, cornstarch, and salt in a pot.

Add milk, egg yolks, and butter, and whisk together.

Heat on medium, whisking constantly until it comes to a boil.

Once it thickens, remove from heat and add vanilla extract.

Strain through a sieve and cover with plastic wrap, pressing it directly onto the surface.

Refrigerate the pastry cream until chilled.

Transfer the chilled pastry cream to a piping bag fitted with a round tip.

Slice the cream puffs in half and pipe a generous amount of cream between the two layers.

To make the chocolate glaze, pour cream over chocolate and whisk until smooth.

Drizzle the glaze on top of the cream puffs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens