Chocolate Cream Puffs Recipe - Choux au Chocolat
Serves: 20
  • 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
  1. 1. Preheat oven to 390° F. (200° C.)
  2. 2. Sift flour and unsweetened cocoa powder in a mixing bowl: set aside.
  3. 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. 4. Add sifted flour-cocoa in (3). With a wooden spoon, stir until combined.
  5. 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. 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. 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. 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. 9. Out of oven, immediately transfer to a wire rack and let cool.
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.
Recipe by Eugenie Kitchen at