Triple Chocolate Cream Puffs
I remember eating cream puffs as a child - fully frozen. You know, those containers you get in the freezer section at the grocery store filled with little cream puffs? Those. I wouldn't even care to let them thaw out, I was little - so, a cream puff was a cream puff, to me. These seem a little intimidating to make from scratch but trust me, super easy. These are perfect for the holidays too!
Now, this begins with the elegant sounding - Pâte à Choux. Which is a simple dough made of water, butter, flour & eggs. But in this case, an extra ingredient, I added some cacao powder for that triple chocolate action.
You just bring water & butter to a slow boil then add in the flour & cacao mixing well.
Then once your dough cools a bit - add in your eggs, one at a time, until fully combined.
Boom. Pâte à Choux.
I added my dough to a sandwich baggie then cut a small part of the tip off to pipe - but you can use a pastry bag if you have one!
I piped small 1 inch bloops, piping them in a swirly motion. This makes about 30 ish but if you want to make bigger or smaller, or even different shapes, go right on ahead. If you bloop out the dough wrong, you can scoop it right back up and put it back into your piping baggie.
This is what they will look like when all piped. These puffs don't expand a lot so you can pipe them close together.
After baking they come out all puffed and risen. To know for sure when your puffs are done, they should be extremely light and airy when picking them up. If you think your puff is a little dense-feeling, bake for another 5-8 minutes and check again.
Once the puffs are done baking I let them cool completely. And by that I mean I put them in front of an open window, since it's so cold out, to speed up the process.
No matter what or how you cool them, make sure they are completely cooled before filling, you don't want your filling to melt and ooze.
Now the filling is basically "no bake" chocolate cheesecake but with a little hidden ingredient. It's known to make chocolate taste more, chocolaty. Funny how that is even a thing right? COFFEE. It just makes this divine.
Take your cooled puffs and cut a little slit in each of them then fill with your chocolate cheesecake filling. You can spoon the filling in if you want but I used a plastic baggie again with the tip cut off, to pipe in.
Now, we could just end it here but who would I be, if I ended it right HERE?!
We add the third chocolate - Ganache. Which is just melted chocolate and heavy whipping cream. And of course..more coffee, just cause.
These puffs are magical and are the answer to just about anything.
Survived the longest week of work? Triple Chocolate Cream Puffs.
Just finished your 15 page paper and 3 exams? Triple Chocolate Cream Puffs.
Managing a rough break up? Triple Chocolate Cream Puffs.
Dog peed on the floor ? Triple Chocolate Cream Puffs.
Haven't started Christmas shopping yet? Triple Chocolate Cream Puffs.
It's Monday again? Triple Chocolate Cream Puffs.
What are you about to do? MAKE Triple Chocolate Cream Puffs!
Triple Chocolate Cream Puffs.
yield: 32 small cream puffs
prep time: 30 minutes
cook time: 25-30 minutes
Pâte à Choux
1 stick salted butter
1 c water
1 c all purpose flour
1 Tbs cacao powder (or coca)
Chocolate Cheesecake Filling
12 oz cream cheese (room temp)
3/4 c granulated sugar
2 Tbs cacao powder (or coca)
1 1/2 tsp vanilla extract
1 Tbs instant coffee**
1 c semi sweet chocolate chips melted and cooled slightly
1/2 c heavy cream
1/2 c semi sweet chocolate chips
1/4 c heavy cream
1 Tbs instant coffee**
** for instant coffee, take 1 packet of instant coffee and mix with 2 Tbs hot water and mix until fully combined and dissolved. I used Columbian.
Preheat oven to 400 degrees and line a baking sheet with parchment paper, set aside.
For the Pâte à Choux, in a pot over medium heat combine the butter and water and bring to a light boil. Once boiling, turn off the heat and add in the flour and cacao powder and mix until well combined.
In a bowl of a stand mixer with paddle attachment (or bowl with a hand mixer) beat the dough for a minute or two to cool down a bit. Let sit for another minute. Then on low, beat in the eggs one at a time until fully mixed.
Fill a plastic baggie or piping bag with the Pâte à Choux (cut off corner if using a plastic baggie so you can pipe)
Pipe out your puffs onto your parchment lined baking sheet, see pictures above in post for how I made mine.
Bake for 25 minutes until lightly golden on the bottoms and the puffs are very light when picking up.
When puffs are done, let cool completely.
While the puffs cool, make your chocolate cheesecake filling!
In a bowl, (stand or hand mixer) beat together the cream cheese and sugar until light and fluffy. Next add in the cacao powder, vanilla, coffee and melted/cooled semi sweet chocolate and mix until combined. Lastly add in the heavy cream and beat on high for about 30 seconds until mixture becomes thick and creamy.
When puffs are fully cooled, cut a little slit into each of them and fill with your cheesecake filling. You can spoon the filling in or use another plastic baggie to pipe the filling into your puffs.
For the Ganache, melt together the chocolate chips, heavy cream and coffee, whisking until smooth and silky.
Spoon the Ganache over the filled cream puffs, this makes enough for 32.
& finally, ENJOY!!!!
let's give em somethin to puff abouuuuut
no but seriously, you'll love these a choco-lot.