Light Cream Puffs with Chocolate Whipped Cream
These Classic Cream Puffs are a treat for any time of year and sure to wow guests at your next gathering!
- Prep
- 30 mins
- Cook
- 35 mins
- Total
- 1 hr 5 mins
- Makes
- 35 servings
These Classic Cream Puffs are a treat for any season and sure to impress at your next get-together! The choux pastry bakes to a light golden brown and wraps a soft, airy center filled with simple chocolate whipped cream and a dusting of powdered sugar. They're absolutely delicious!
This recipe is adapted from my Strawberry Glazed French Crullers and was made with my Ankarsrum Assistent Original Mixer in its lovely new Cloudy Pink shade, plus the stainless steel beater bowl attachment. These homemade cream puffs are simple to put together and taste fantastic! The choux pastry needs just six ingredients and only a few minutes to cool to room temperature. You end up with a light, airy, golden brown treat filled with chocolate whipped cream!
If you love this classic cream puff recipe, check out my Blender Chocolate Mousse. It also uses my Ankarsrum mixer, and the bonus is that it works as a rich filling alternative for these cream puffs!
Why You'll Love This Recipe
- Simple to prep and easy to make.
- A light and airy treat!
- Paired with an equally light chocolate whipped cream filling.
- They're so good, I dare you to eat just one!
- It makes roughly 35 cream puffs, perfect for spring, summer, or any time of year!
Ingredient List
The ingredients below go into this easy classic cream puff recipe. Bulleted items are the key ingredients that need a bit more explanation.
- All-Purpose Flour. You can swap in bread flour for all-purpose flour.
- Water. You can replace the water with 1/2 cup of water plus 1/2 cup of milk, or with 1 cup of milk. Keep in mind that milk darkens the outer shell of the cream puff more than water does.
- Eggs. Large eggs at room temperature work best. Extra-large or other sizes will change the consistency and texture of the choux pastry.
- Dutch Process Cocoa Powder. You can use unsweetened cocoa powder instead. It will still taste chocolatey, just not as intense.
For quantities and instructions, please see the recipe card below.
Directions
Here is a short overview of how to make these cream puffs with chocolate whipped cream. The complete printable recipe, in US customary or metric measurements (switch between them with the toggle), is in the recipe card below.
Making the Puffs
Step 1. Melt the butter, water, sugar, and salt in a medium saucepan (Images 1 and 2). Stir now and then until everything is blended and the mixture simmers. Don't let it come to a full boil.
Step 2. Take it off the heat and stir in the flour (Image 3). Stir hard with a wooden spoon until fully combined. Return to medium-high heat and keep stirring and pressing against the sides of the pan until the paste is thick and smooth (Image 4). It should pull cleanly away from the sides of the pan, leaving a thin film.
Step 3. Move the choux pastry dough to your Ankarsrum stand mixer fitted with the cookie whisks. Beat on medium speed until the steam stops rising from the batter and the bowl has cooled, about 4-5 minutes (Images 5 and 6).
Step 4. Mix in the eggs one at a time, making sure each is fully absorbed into the batter (Image 7). Scrape down the sides of the beater bowl between eggs. The choux pastry is ready when it looks smooth and glossy, is thick, and has an elastic texture (Image 8).
Helpful Tip
There are two ways to test the choux pastry. 1) Lift the whisk from the batter. It should form a V shape without breaking. 2) Pinch some batter between your thumb and pointer finger and stretch it out to about 1-2 inches. If it doesn't tear, it's ready.
Step 5. Scoop the choux pastry. Use a one-tablespoon cookie scoop to portion the choux pastry onto the prepared sheet, spacing the mounds roughly 1 inch apart (Images 9 and 10). You can also pipe them out if you prefer.
Step 6. Bake the cream puffs (Images 11 and 12). Bake for 10 minutes at 425ºF, then lower the heat to 375ºF and bake for 25 more minutes. Do not open the oven door while baking. The puffs will be puffed up and light golden brown. Right away, cut a slit in each one (on the side or the bottom), then cool on a rack for about 5-8 minutes.
Whipped Cream Filling
Quick Tip: For best results, chill your mixing bowl in the freezer for 10-15 minutes before making the chocolate whipped cream. I used my Ankarsrum stainless steel beater bowl for this step.
Step 1. Put the ingredients in your chilled stand mixer bowl (Image 1). Add the heavy cream, powdered sugar, Dutch process cocoa powder, and vanilla extract. Start on low speed until everything is fully blended, then increase to medium-high and beat for about 1 minute, or until stiff peaks form (Image 2). When you can scoop the whipped cream out with a spoon and it holds its shape (upright or upside down), it's ready!
Putting It Together
Step 1. Slice, then pipe in the whipped cream. Carefully slice each cream puff in half (Image 1). Fit a large pastry bag with the decorating tip of your choice (I used a Wilton 1M). Fill the bag with chocolate whipped cream and pipe it onto the bottom half of each puff. Set the other half on top (Image 2), then dust with powdered sugar (optional).
Filling Ideas
Here are a few other tasty fillings to try in your cream puffs!
- Lemon Curd Filling (from my Mini Lemon Meringue Pies recipe) for a tart and tangy version!
- Chocolate Mascarpone Whipped Cream (from my Fudgy Brownie Bites recipe) for a richer, creamier whipped cream.
- Easy Blender Chocolate Mousse, a good choice that's also made with my Ankarsrum mixer (using its blender attachment).
- Dulce de Leche Ice Cream is a fun summer pairing with these cream puffs!
Frequently Asked Questions
Why did my cream puffs deflate?Cream puffs can deflate for a few reasons: underbaking, not drying out the pastry dough enough in the saucepan, or opening the oven door during baking, which lets out the steam that makes the choux pastry rise.
How can I avoid over-browning the bottoms of my cream puffs?If the bottoms of your cream puffs are getting too dark, or even nearly burnt, set a second cookie sheet underneath the first to absorb more heat, or move your oven rack up one level.
What should the inside and outside of cream puffs look like?The inside of a cream puff should be hollow, light, and airy with a yellow tint (from the eggs). The outside should be crisp and light to medium golden brown, depending on whether you used all water, a mix of water and milk, or all milk in the pastry dough.
More Delicious Pastry Recipes
If you tried this Classic Cream Puffs Recipe or any other recipe on my website, please leave a star rating and let me know what you thought in the comments below. Thanks for stopping by!
Light Cream Puffs with Chocolate Whipped Cream
These Classic Cream Puffs are a year-round treat sure to impress at any gathering! Choux pastry bakes up golden on the outside, and the light, airy inside holds simple chocolate whipped cream and a sprinkle of powdered sugar. They're absolutely delicious!
- Prep
- 30 mins
- Cook
- 35 mins
- Total
- 1 hr 5 mins
- Makes
- 35 servings
Ingredients
Cream Puffs
- 1 cup Water
- 1/2 cup Unsalted Butter
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 1/3 cup All-Purpose Flour
- 4 Large Eggs
Chocolate Whipped Cream Filling
- 2 cups Powdered Sugar
- 1/3 cup Dutch Process Cocoa Powder, or unsweetened cocoa powder
- 1 cup Heavy Cream
- 2 tsp Vanilla Extract
Method
- Set your oven rack to the middle position or one level above. Preheat the oven to 425ºF. Line a large cookie sheet with parchment paper or (preferred) a silicone liner. I suggest placing a 2nd cookie sheet directly underneath, which helps keep the cream puff bottoms from browning too much.
- In a medium saucepan over medium-high heat, combine the water, unsalted butter, granulated sugar, and salt. Stir until the butter melts and the mixture comes to a boil. Watch that it doesn't boil over.
- Take the pan off the heat and add the all-purpose flour, stirring vigorously with a wooden spoon until fully combined. Return to medium-high heat and keep stirring and pressing against the sides of the pan until the paste is thick and smooth. It should look like smooth instant mashed potatoes and pull easily away from the sides of the pan, leaving a light film.
- Move the mixture to your stand mixer with a paddle attachment (or the cookie whisks if you're using an Ankarsrum mixer) and beat on medium speed until the steam stops rising from the batter and the bowl has cooled slightly, about 4-5 minutes.
- Add the eggs one at a time, making sure each is fully absorbed before adding the next. Scrape down the sides of the beater bowl between eggs. The batter is ready when it's smooth, glossy, thick, and elastic. To check, lift the whisk from the batter; it should form a V shape without breaking. Or pinch some batter between your fingers and stretch it to about 1-2 inches. If it doesn't break, it's good to go.
- Using a one-tablespoon cookie scoop, portion out the choux pastry and place it 1 inch apart on the prepared sheet. You can also pipe them out if you like.
- Bake the choux pastry for 10 minutes at 425ºF, then lower the heat to 375ºF and bake for 25 more minutes. Don't open the oven door during baking, including when you lower the temperature.
- The cream puffs will be puffed up and light golden brown. When they're done, take them out and immediately cut a slit in the side of each one to let the steam escape. Cool them on a rack.
- I suggest chilling your mixer bowl in the freezer for 10-15 minutes before you start the chocolate whipped cream.
- Add the heavy cream, powdered sugar, Dutch process cocoa powder, and vanilla extract to your chilled stand mixer bowl. Using the Ankarsrum balloon whisk attachment, beat on low speed until everything is combined. Turn up to medium-high and beat for 1-2 minutes, until stiff peaks form. A good test is that if you can scoop it with a spoon and it holds its shape, it's ready!
- Carefully slice the cream puffs in half.
- Fit a large pastry bag with the decorating tip of your choice (I used a Wilton 1M). Fill the bag with chocolate whipped cream and pipe it onto one half of each cream puff. Top with the other half. Repeat until all the cream puffs are filled. Dust with powdered sugar.
- These cream puffs are best eaten right away, but they can be stored in an airtight container in the refrigerator for 1 more day.
Baker’s notes
- You can use bread flour in place of all-purpose flour. It's a 1:1 swap.
- You can replace the water with 1/2 cup of water plus 1/2 cup of milk, or with 1 cup of milk. Keep in mind that milk darkens the outer shell of the cream puff more than water does.
- You can use unsweetened cocoa powder in place of Dutch process cocoa powder. The chocolate whipped cream will still be good, but the flavor won't be as intense.
- I suggest placing a 2nd cookie sheet directly underneath the first, which helps keep the cream puff bottoms from browning too much.
- To test the choux pastry, lift the whisk from the batter. It should form a V shape without breaking, or pinch some batter between your thumb and finger and stretch it to about 1-2 inches. If it doesn't break, it's good to go.
- For the chocolate whipped cream, chill your mixer bowl in the freezer for 10-15 minutes before starting.
