Cream Puffs Recipe – Eclair Recipe

Cream Puffs Recipe

Everyone likes cream puffs, but when they’re filled with an extremely delicious, very light chocolate frosting or cream, they become simply irresistible. Got a few requests from my Instagram and Facebook followers to post a recipe for cream puffs.

A while ago, I uploaded a YouTube video and recipe for eclairs, this recipe for choux pastry is no different.

It’s all about the different shape and filling. You simply pipe the cream puffs in round shape, while eclairs are done in elongated form. Trust me, this version of cream puffs, if you are a chocolate lover, will become your next favorite. I still have a lot more different versions for this same cream puff pastry, so stay tuned and try this one for now.

Good luck and happy baking! 

Ingredients 

For the choux pastry

1 cup flour,sifted

½ cup milk, I use 2% fat milk

½ cup water

1 stick (½ cup /113 grams) unsalted butter

1 tbs sugar

¼ tsp salt

5 large eggs, at room temperature

For chocolate mocha ganache

¾ cup semisweet chocolate chips

⅓ cup heavy cream

1 tbs unsalted butter, at room temperature

1 ½ -2 tbs mocha coffee powder

For whip cream frosting

1 ½ cups heavy whipping cream, cold

1 tsp vanilla extract

½ cup confectioners sugar

You will also need half sheet baking pan, lined with parchment paper

Large piping bag, 1” round tip, or star tip ( I used Wilton 4D tip)

Directions 

Making the choux pastry

In a heavy bottom saucepan combine : water, milk, butter, salt and sugar

Cook over medium to high heat until it boils

Remove from the heat and add all the flour at once , mix well and place back over the medium heat

Cook another 1-2 minutes until it forms a smooth ball

Remove from the heat and place into a mixing bowl, allow to cool down 3-4 minutes

Beat the eggs slightly

Start beating the dough on medium speed , slowly add the beaten eggs a little at a time




The dough will come apart and get smooth again after mixing for a few minutes

Final consistency should be smooth,and come off the spatula easy

At this point you can start preheating the oven to 400°F / 200°C degrees

Use a pastry bag with 1” cutout and pipe the dough onto a lined baking sheet

Make the size to your preference ( large or small) , be sure to leave 2” space between them

Bake 15 minutes at 400° F the reduce the temperature to 350°F / 180° C and bake another 20-25 minutes

Don’t remove the baked pastry from the oven immediately ,open the oven door and allow to cool down 35-40 minutes

Remove from the oven and set on a cooling rack to cool down completely

Cut through and set aside to be filled with chocolate mocha cream

Making the chocolate mocha whip cream

In a microwave proof bowl combine : chocolate chips, heavy cream and butter

Melt within 2-3 minutes in 30 second intervals, until smooth consistency,

Add mocha powder while the ganache is still hot, mix and set aside

In a separate cold bowl combine the heavy cream,confectioners sugar and vanilla extract

Beat until right consistency

Using a spatula fold in the cooled mocha ganache, save about ⅓ cup of the ganache for drizzling over the frosting and on the tops of ready cream puffs ( optional) , refer to YouTube tutorial for more details

Set the cream inside the fridge to cool down for easy piping

Using a pastry bag fill the cooled choux pastry with chocolate mocha cream

Drizzle with ganache, dust with confectioners sugar and allow to set at least 35-40 minutes

Enjoy Your Cream Puffs !