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Gourmet Food StoreRecipesDessertsCream Puff Recipe with Chocolate Glaze
Cream Puff Recipe with Chocolate Glaze

Cream Puff Recipe with Chocolate Glaze

Make a delicious cream puff with a classic pate a choux pastry and basic pastry cream recipe! Learn how to make this French patisserie classic at home.

Prep Time:
Cook Time:
Total Time:
Yield: 20 cream puffs

Cream Puff Recipe with Chocolate Glaze Instructions


For the Pate a Choux
  • 2 cups water
  • 1 cup butter
  • 2 cups all-purpose flour
  • 9 eggs
For the Pastry Cream
For the Chocolate Glaze
  • 4 oz. bittersweet baking chocolate, chopped or pistoles
  • ½ cup heavy cream, hot


For the Pate A Choux
  1. Bring the water and butter to a boil, whisk in the flour all at once, whisk, then remove from heat and continue to whisk rapidly until it thickens. Return to heat briefly to dry the mixture, still whisking. Place the mixture into the bowl of a mixer. Reserve for 5 minutes to cool. Then add eggs, one at a time, with the mixer running.
  2. Line a baking sheet with greased paper. Place choux paste in a pastry bag with plain tip, and pipe about 20 rounds (you can also pipe long shapes for eclairs). With a moistened finger, push down on any pointed tips (they should be flat, and not look line candy kisses). Bake for 20 minutes, lower oven to 350, and continue baking for another 15-20 minutes, until browned and crisp. Remove and place on a cooling rack.
  3. After cool enough to handle, cut off the tops and remove any moist dough on the inside of the cream puffs. Return to the oven for another 5 minutes to fully dry out and then remove and store in a covered container until use.
For the Pastry Cream
  1. Bring the half and half to a boil, then reduce to a simmer.
  2. Beat the yolks with the sugar until light, thick and a lemon-yellow color, about 5-10 minutes. Sift in the flour and fold gently. Pour a small amount of hot half and half into the egg mix, stir well, then add the egg mixture to the sauce that holds the rest of the half and half.
  3. Cook over medium heat, stirring frequently until mixture has thickened. Bring just to a boil, then remove from heat, add in butter and vanilla, and place in a shallow dish. Refrigerate, and stir occasionally while it cools (this releases trapped heat and prevents a skin from forming).
  4. Put the pastry cream in a piping bad and pipe generously into the cream puffs.
For the Chocolate Glaze
  1. In a bowl, place the chocolate for the glaze and pour the hot cream on top. Whisk until well mixed. Drizzle over the cream puffs.

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Recipe Questions And Answers

Q: additional question how you lower temp from 350 to 350????? Answer to first question was ridiculous and confusing - so please explaib step by sten process of lowering temperature from 350 to 350 for 20 minutes
A: Line a baking sheet with greased paper. Place the paste in a piping bag with a plain tip and pipe 20 rounds for the cream puffs - you can also pipe long shapes for eclairs.  With a wet finger press down on the pointed tips to make them flat, and bake at 375 for 20 minutes. Lower oven to 350 F, then bake for 15-20 minute more until golden and crisp. Remove and place on a cooling rack

Q: Step 2 for the pate a choux states to lower over to 350 after 20 minutes but recipe does not state what temperature oven should be pre-heated to?
A: Preheat over at 350 for 8 to 10 minutes.