Easy Cream Puffs with Chocolate Ganache
These cream puffs deliver crisp, airy choux shells filled with silky chocolate custard and topped with a glossy ganache. Surprisingly simple to master, they're perfect for impressing guests or treating yourself to a homemade French-style dessert.
Ingredients
- 3 large egg yolks
- 1/3 cup 65 g sugar
- 2 tbsp 16 g cornstarch
- 1 1/4 cups 300 ml milk
- 3/4 cup 180 ml heavy whipping cream
- 4.6 oz 130 g milk chocolate bars, chopped
- 2 tbsp 10 g cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup 240 ml water
- 1/2 cup 115 g unsalted butter
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup 120 g all-purpose flour, spooned and leveled
- 4 large eggs
- 1 large egg mixed with 1 tbsp water egg wash
- 4.6 oz 130 g semi-sweet chocolate bars, finely chopped
- 3/8 cup 90 ml heavy whipping cream, hot but not boiling
- 1/2 tbsp light corn syrup optional, for shine
Instructions
- Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
- Simmer milk and cream in a saucepan over medium-high heat, whisking occasionally.
- Slowly whisk 1/2 cup hot milk into the yolk mixture to temper it.
- Pour the tempered mixture back into the saucepan and cook over low heat, whisking constantly, until thickened.
- Stir in milk chocolate, cocoa powder, vanilla, and salt until smooth.
- Strain the custard into a clean bowl, cover with plastic wrap, and chill for at least 2 hours.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment.
- Boil water, butter, sugar, and salt in a saucepan.
- Stir in flour and cook for 2-3 minutes until a film forms on the pan bottom.
- Cool the dough for 2 minutes, then beat in eggs one at a time until smooth.
- Pipe or spoon dough onto baking sheets, brush with egg wash, and smooth tops with a wet finger.
- Bake for 30-32 minutes until golden and firm; do not open the oven during baking.
- Cool the puffs completely on a wire rack.
- Cut a small X in the bottom of each puff and pipe in the chilled filling.
- Pour hot cream over chopped chocolate, let rest, then stir gently until smooth.
- Dip the top of each filled puff into the ganache and let set on a rack.
Notes
- Use room-temperature eggs for the custard to temper more gently and avoid scrambling.
- Chop chocolate bars finely for smoother melting; chips can be used but may need extra stirring.
- Chill the filling overnight for easier piping and better flavor.
- Dip puffs in ganache rather than pouring for a thin, elegant coating.
- Store filled puffs in the fridge for up to 3 days; shells soften slightly.