Ingredients Jump to Instructions ↓

  1. Pastry Cream

  2. 2/3 cup 131g / 4.6oz Sugar

  3. 1/3 cup 20g / 0.7oz All-purpose flour

  4. 2 cups 474ml Whole milk

  5. 4 cups 792g / 27oz Egg yolks (large)

  6. 5 oz 142g Bittersweet or semisweet chocolate - finely chopped

  7. Cream Puffs

  8. 1/2 cup 118ml Water

  9. 1/4 cup 59ml Whole milk

  10. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick)

  11. 2 tablespoons 30ml Sugar

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 3/4 cup 46g / 1.6oz All-purpose flour - plus

  14. 2 tablespoons 30ml All-purpose flour

  15. 2 tablespoons 30ml Unsweetened cocoa powder

  16. 4 tablespoons 60ml Eggs (large)

  17. Glaze

  18. 10 oz 284g Bittersweet or semisweet chocolate - chopped

  19. (do not use unsweetened)

Instructions Jump to Ingredients ↑

  1. For Pastry Cream: Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.

  2. For Cream Puffs: Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.

  3. Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350 degrees. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.

  4. Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.

  5. For Glaze: Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.

  6. Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.

  7. This recipe yields 8 servings.


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