Chocolate Cream Puffs - Choux au Chocolat

Weekend bakers! Here go chocolate cream puffs for your next baking project. Chocolate cream filling is coming soon.

In Paris relatively new choux and eclair stores such as Odette and Popelini attract customers displaying decorated cream puffs with various fillings in their windows. Still it seems they use only one choux pastry for many different fillings. Chocolate flavored cream puffs are not really common in France in fact. But how about trying chocolate choux for chocolate filling? Today I’m making chocolate cream puffs.

First, add butter, sugar, salt and water in a thick-bottomed pan and bring it to a boil.

Then remove the pan from the heat and add in sifted cocoa powder and flour.

And mix until combined. Bring it back to the heat. And cook for about 5 minutes. The dough should form a ball.

Add in eggs and stir until silky and shiny.

Pipe on a parchment paper or a silpat-lined baking pan.

And bake for about 20 minutes.

Voila! Cute little choux au chocolate, chocolate cream puffs.

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Chocolate Cream Puffs Recipe – Choux au Chocolat

Serves: 20

Ingredients

½ cup + 1 tablespoon water
¼ cup unsalted butter (56g)
1 tablespoon granulated sugar
A pinch of salt
½ cup all-purpose flour (62g) (or cake flour for more delicate choux)
1 tablespoon unsweetened cocoa powder
2 eggs

Instructions

1. Preheat oven to 390° F. (200° C.)
2. Sift flour and unsweetened cocoa powder in a mixing bowl: set aside.
3. In a thick-bottomed sauce pan, add in water, unsalted butter, sugar, and salt. Over medium heat, melt the butter. When it starts to boil, remove the pan from the heat.
4. Add sifted flour-cocoa in (3). With a wooden spoon, stir until combined.
5. Back to the heat, cook for about 5 minutes stirring constantly. There should be a thin layer on the bottom and the dough should form a ball.
6. Out of heat, let cool the dough in the pan for 10 minutes. Then add eggs, one at a time, stirring until smooth after each addition. The batter should drop off the spoon when shaken.
7. Transfer (6) to a pastry bag and pipe on a parchment paper lined baking pan. Dip your finger in the water and slightly push down little pointy parts on top of choux.
8. Bake for 15 minutes at 390° F. then reduce to the oven temperature to 350° F and bake for about 5 minutes more, or until done.
9. Out of oven, immediately transfer to a wire rack and let cool.

Notes

Chocolate cream puffs are not very different from basic cream puffs. There is just one more ingredient: cocoa powder. But cocoa powder absorbs more moisture than flour. And the chocolate dough will form a ball quicker than regular choux dough. If it’s your first time to make cream puffs, my cream puff recipe with a video would be helpful.

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