Description
Cream Puffs with Chocolate Ganache are airy choux pastry shells filled with whipped cream and topped with rich chocolate ganache, creating an elegant, bakery-worthy dessert perfect for any occasion.
Ingredients
Units
Scale
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the ganache:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup heavy cream
- Optional: chopped nuts or caramel drizzle for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Add flour all at once, stirring vigorously until the mixture pulls away from the pan sides and forms a dough. Let cool for 5 minutes.
- Beat in eggs one at a time until the dough is smooth and glossy.
- Spoon or pipe small mounds onto the baking sheet. Bake for 20–25 minutes until golden and puffed. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer to a piping bag.
- Slice open each puff or poke a hole in the bottom and fill with whipped cream.
- For the ganache, heat cream until simmering. Pour over chocolate chips and stir until smooth.
- Dip tops of filled cream puffs into ganache or drizzle over them. Garnish if desired.
Notes
- Use pastry cream instead of whipped cream for a richer filling.
- Add flavor to the cream with espresso powder, citrus zest, or cocoa.
- For party-size portions, pipe smaller puffs and reduce baking time slightly.
- Garnish with chopped nuts, toffee bits, or a dusting of powdered sugar.
- Unfilled puffs can be stored or frozen and crisped before use.
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 9g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg