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Cream Puffs with Chocolate Ganache

For the Choux Pastry:

  • ½ cup cold water

  • 4 tablespoons unsalted butter

  • 1 pinch salt

  • ½ cup all-purpose flour

  • 2 large eggs, at room temperature

Pastry Cream

  • 2 cups whole milk

  • 1 tsp vanilla bean paste

  • 6 egg yolks

  • 2/3 cup sugar

  • 1/4 cup cornstarch

  • 1 tbsp unsalted butter, cold

  • 4 oz semi-sweet chocolate, finely chopped (if making chocolate pastry cream)

Chocolate Ganache

  • 5oz semi-sweet chocolate bars, finely chopped

  • 1/2 cup heavy whipping cream, hot but not boiling

  • Optional: ½ tablespoon light corn syrup (for an extra glossy glaze)


Choux Puffs:

Preheat the oven to 450 degrees. Line a baking sheet with a silicone mat or parchment paper.

  • Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.

  • Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.

  • Place buns in the preheated oven. Immediately reduce heat to 375 degrees and bake until browned and fully puffed, 30 to 35 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.

Pastry Cream:

  • Add the milk and vanilla paste to a medium saucepan, heat then place over medium heat and bring to a boil.

  • In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.

  • Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.

  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

  • Remove from the heat and stir in the butter. Let cool slightly. (Stir in your chocolate at this point if using)

  • Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

  • Chill at least 2 hours or until ready to serve.

Chocolate Ganache:

  • Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.


  • Cut cooled choux puffs in half using a serated knife. Using a piping bag, fill with pastry cream. Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Assemble and serve. Store leftover cream puffs in an airtight container in the fridge for up to 2 days, but best enjoyed the day of making.

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