Chocolate Cream Puffs for Valentine's Day
These chocolate cream puffs are the perfect combo of a crispy choux pastry, creamy filling, and a chocolatey topping.
Equipment
Instructions
- Preheat the oven to 425°F. In a large pan over medium-high heat, melt the butter in the water. Add the flour, sugar, and a pinch of salt all at once and stir quickly until a thick dough forms. Remove from heat.
- Transfer the dough to a stand mixer. Stir on low while adding the eggs, one at a time, until completely incorporated. The dough should be smooth but not runny.
- Spoon the dough into a piping bag. Pipe golf ball-sized mounds of dough onto a parchment-lined baking sheet. Use a wet finger to smooth off the tops of each mound.
- Bake in the oven for 30 minutes, or until the choux pastry is puffed up and golden brown. Turn off the oven.
- Release the steam in each puff by poking a small hole in the top or side. Place the pastries back into the oven to continue to dry out as the oven cools.
- When the pastries are completely cooled, whip together the heavy cream, vanilla, and sugar until thick. Spoon the whipped cream into a piping bag with a pointed tip. Insert the tip into the side or bottom of each pastry and fill with cream until full.
- Melt together the butter and chocolate chips, stirring until smooth. Dip the tops of each pastry in the chocolate. Chill until the chocolate has hardened, about 5 minutes.
- Serve right away to your sweeties and enjoy!
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