Description
Super Easy Chocolate Cream Puffs are a delightful dessert featuring light, airy choux pastry shells filled with a rich and creamy chocolate pudding mixture. These decadent treats combine the crisp texture of cocoa-infused puff shells with a smooth, luscious chocolate cream filling, perfect for any special occasion or a delicious indulgence.
Ingredients
For the Cream Puffs
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1 cup water
- 4 eggs
For the Chocolate Cream Filling
- 5.9 ounces instant chocolate pudding mix
- 1 1/2 cups 2% milk (cold)
- 1 cup sour cream
For Dusting
- 12 teaspoons powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, combine the flour, granulated sugar, and unsweetened cocoa powder, mixing well and setting this mixture aside.
- Melt Butter and Boil Water: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the water and bring the mixture to a rolling boil.
- Add Flour Mixture: Pour the combined dry ingredients into the boiling butter and water mixture. Stir continuously until the dough begins to come together and forms a cohesive ball. Keep stirring and cooking it over heat for an additional minute.
- Beat Dough and Add Eggs: Transfer the hot dough to a stand mixer bowl. Using a medium speed, beat the dough for 2-3 minutes to cool it slightly. Add eggs one at a time, mixing continuously until the dough becomes creamy and smooth.
- Form Cream Puffs: Using a tablespoon, drop scoops of dough onto the prepared baking sheet, spacing them at least 1 inch apart to allow room for expansion during baking.
- Bake: Bake the puffs in the preheated oven for 20 minutes. Once baked, remove from oven and cool completely on a wire rack.
- Prepare Chocolate Cream Filling: In a large bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. Then, whisk in sour cream until fully incorporated and smooth.
- Chill Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 1 hour to set.
- Assemble Cream Puffs – Method 1: Slice each cooled cream puff in half horizontally. Pipe or spoon the chilled chocolate cream onto the bottom half, then replace the top half to create a sandwich. Dust the tops lightly with powdered sugar.
- Assemble Cream Puffs – Method 2: Transfer the chocolate cream filling to a pastry bag fitted with a pointed tip. Insert the tip into the side of each cream puff and fill with the cream. Dust the filled puffs with powdered sugar before serving.
Notes
- Ensure the dough is cool enough before adding eggs to prevent cooking them prematurely.
- Use parchment paper on the baking sheet to prevent sticking and for easier cleanup.
- You can chill the filling longer than 1 hour if time permits for a firmer texture.
- For a richer filling, substitute sour cream with heavy cream or cream cheese if preferred.
- Allow cream puffs to cool fully before filling to avoid melting or deflating the cream.
- Powdered sugar adds a beautiful finish and a touch of sweetness but can be omitted if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
