Tuesday, February 28, 2012

Cream Puffs Filled with (What Else?) Chocolate Cream

These are so much simpler than you are thinking so don't just click off until you really look.
Profiteroles, doesn't it sound fancy? It is a very easy batter, spooned onto sheet pans and baked, when opened it is hollow so fill it with loads of cream, custard, or chicken salad. What?! yes, the puff itself is not sweet, so it can host a variety of fillings, how about some pimiento cheese?
The finished photo is this recipe but doubled that gives you perspective on how large and how many it makes.
This is just before I dusted them with powdered sugar. A chocolate glaze is good too...
1 cup water
1/2 cup butter (only the real thing)
1 cup flour, all purpose or white spelt
14 teaspoon salt
4 eggs
In a heavy sauce pan, bring the water and butter to a boil.
 Add flour and salt all at once and stir constantly until a smooth ball forms.
Remove from heat and add eggs one at a time, stirring well after each addition.
 Beat well. Preheat the oven to 400F.
Cover a baking sheet with foil or parchment paper. Spoon onto the baking sheet like drop cookies.
Bake at 400F. for 15minutes then reduce the temperature to 350F. and continue to bake for 30 minutes longer. They should be puffed and golden.
When completely cool, make the cream.
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar
If you want chocolate cream just add 1 tablespoon cocoa and 1 more tablespoons sugar. I used both vanilla and chocolate cream in these photos.
Beat until fluffy, if you over beat it will be butter so don't turn it on and walk away.
Fill pastry bag, if you have one, if not you can spoon it into the puffs.

 Snip off the end.
Cut off  the tops of each puff and set aside.

Pipe the cream into each puff and replace the top.

Now, before anyone walks into the kitchen, pop one in your mouth, it is your duty, as the cook, to taste test everything.



  1. These puffs do look tasty, chocolate creme must be heavenly in these-I will need to try this. This post has really opened up my eyes as to the fillings for cream puffs-I always thought them to be a sweet dessert, but you have convinced me that they are more versatile. Glad to pop in and learn something as well as find a great recipe. Well done!

  2. Thanks Tina! I like chicken salad in them too.

  3. I, too, have never thought of the versatility of such things. Chicken salad in them sounds divine. I actually said (somewhere else) that I have never made these, but turns out they sound just like the eclairs I HAVE made just a few times in the past. I like the idea of these smaller ones, though and with a lighter cream inside (OR THE CHICKEN!) :)

  4. One problem I've had, I remember, is that the eclairs/cream puffs have become soggy on the bottom. That MAY be because of the custard-like filling I have used in the past. What do you think? Have yours gotten soggy on the bottom? If not, maybe it's a difference in the puff recipe and I definitely need to follow your recipe then.

  5. Bonnie,
    Both are a choux batter, so yes they are the same or very close. The soggy bottom might be from the custard, try filling just before serving, store the unused portions of baked eclairs and custard separately. They absorb moisture readily, the cream makes them mushy after a day or so too.