Dessert | Food

You're Going to be Obsessed with these Triple Chocolate Cream Puffs

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I think I've found my new favorite dessert! These Triple Chocolate Cream Puffs are crisp, airy bites of pure chocolate bliss. They're so good that they'll satisfy any chocolate craving - no matter how big!

The pastry is to-die-for...but the chocolate cream is definitely the show stopper of this decadent dessert. It's luscious, creamy and super chocolatey (which is perfect for chocoholics)!  

Ingredients

For the Chocolate Pastry Cream

  • 2 cups whole milk
  • 6 tablespoons granulated sugar, divided
  • 2 tablespoons cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

For the Chocolate Pate a Choux

  • 1/2 cup water
  • 5 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon bread flour
  • 3 large eggs, cold
  • 2 1/2 tablespoons cocoa powder

For the Chocolate Ganache

  • 3 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream

Directions

  1. In medium saucepan, heat milk and 3 tablespoons sugar over medium heat until simmering. In medium bowl, whisk remaining sugar, cocoa, cornstarch, and salt. Whisk in egg yolks.
  2. Whisk half of heated milk mixture into egg mixture, and then return entire mixture to saucepan. Continue to cook, stirring constantly, until mixture just comes to boil. Remove from heat and whisk in chocolate, butter, and vanilla. Cover and chill until set, about 3 hours.
  3. While the pastry cream is chilling, make the pate a choux shells. Adjust oven rack to middle position and heat oven to 425°F. Line baking sheet with parchment paper.
  4. In medium saucepan, heat water, butter, sugar, and salt over medium heat until simmering. Quickly add flour and with wooden spoon, quickly stir until mixture comes together and pulls away from the sides of pan. Continue to cook and stir for about 1 minute more (a film will develop on the bottom of the pan). Remove pan from heat and let cool for about 3 minutes, stirring frequently to release steam from the choux paste.
  5. Vigorously whisk in first egg until completely incorporated. Whisk in remaining eggs, one at a time, until paste is smooth. With a wooden spoon, stir in cocoa until smooth.
  6. Using two soup spoons, drop 8 equal portioned mounds of choux paste onto prepared pan, spacing evenly, and no less than 2 inches apart. Bake until completely puffed, 15 to 20 minutes. Reduce heat to 375°F and continue to bake until shells are firm, about 15 minutes more.
  7. Remove pan from oven and using a small knife, carefully make a small slit in the side of each puff. Turn oven heat off. Return pan to oven with the door propped open with a wooden spoon, and let puffs dry out, about 25 minutes. Let puffs cool completely before filling.
  8. Using a sharp or serrated knife, slice off the top 1/3 of each shell. If necessary, remove any dough from inside so that the shell is fairly hollow. Spoon pastry cream into shells and place the top piece back on top.
  9. For the ganache, place chopped chocolate in medium bowl. In small saucepan, heat cream over medium heat until it just comes to boil. Pour over chocolate and let sit 5 minutes. Gently whisk until smooth. Spoon ganache over tops of cream puffs.

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