- For the pastry:
- 1 C Water
- ½ C (1 stick) Unsalted butter
- ¼ tsp Salt
- 1 ¾ C All-purpose Flour
- 4 Large eggs
- For the filling:
- 1 C Heavy whipping cream
- 2 tbsp Powdered sugar
- 2 tbsp Dark chocolate sweetened cocoa powder
- 1 tbsp Dark chocolate
- 2 tsp Heavy whipping cream
- Preheat oven to 425° F. Line a sheet pan with a baking mat or parchment paper.
- Combine water, unsalted butter and salt in a medium saucepan. Bring to a light boil over medium heat.
- Remove from heat and quickly stir in flour until flour is well coated. Return to heat and continue to stir until a ball of dough forms. This will happen very quickly.
- Remove saucepan from the heat and allow to cool for 10-15 minutes. The original recipe calls for this to be 140° or until you can rest your finger in the dough without it burning.
- Pour the dough in your mixing bowl and beat eggs into dough one at a time. Mix each egg thoroughly. After the last egg is added, beat dough for another two minutes.
- Use spoons or a piping bag to form the dough into your desired shape on your sheet pan.
- Bake for 15 minutes at 425° and then reduce heat to 375°. Try not to open your oven. Bake for another 15 minutes. If you see the cream puffs on the top rack getting brown too quickly, just open your oven and swap it with the pan on the lower rack, but do it quickly!
- After the 30 minute baking time, turn off your oven and open the oven door slightly. Leave the pastry inside the oven while the oven cools for about 30 more minutes. This will ensure the pastry is baked all the way through.
- Remove from the oven and cool completely.
- To prepare the filling
- Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high for 2 minutes. Add powdered sugar and cocoa powder and continue to beat until stiff peaks form. Keep Refrigerated.
- To prepare the chocolate ganache, combine dark chocolate chips and heavy whipping cream in a microwave-safe cup and microwave for 30-60 seconds. Stir until completely smooth. Drizzle over top of cream puffs and top with sprinkles.
- To full the pastry, gently cut in half with a knife and spoon or pipe chocolate whipped cream inside. Drizzle with ganache.
- You can customize with berries or your favorite candy bar.
Cream Puff recipe from King Arthur Flour Baker’s Companion. Note: I made these a day in advance and stored the cooled pastry in a Ziploc bag until I was ready to serve. This helped to keep them moist and soft. Just the way they were meant to be!