Chocolate Cream Puffs with Almond Cream
Indulge in the irresistible decadence of Chocolate Cream Puffs with Almond Cream—a dessert that’s as stunning as it is delicious. These airy, cocoa-infused choux pastries are filled with a luscious almond-scented whipped cream, creating the perfect balance of rich and nutty flavors. Each puff is elegantly finished with a drizzle of velvety dark chocolate and a sprinkle of toasted almonds for added crunch. With just 30 minutes of prep time and a quick bake, these impressive treats are surprisingly simple to make. Perfect for dinner parties, celebrations, or an elevated afternoon treat, these cream puffs are a show-stopping delight that are sure to impress.
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Recipe Information
Ingredients
- 85 grams Unsalted butter
- 240 ml Water
- 0.25 teaspoons Salt
- 120 grams All-purpose flour
- 15 grams Cocoa powder
- 4 large Eggs
- 240 ml Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Almond extract
- 30 grams Toasted almonds (optional, for garnish)
- 50 grams Dark chocolate (melted, for drizzling)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Reduce the heat to low and add the flour and cocoa powder all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
Remove the saucepan from the heat and let the dough cool for 5 minutes.
Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
Transfer the dough to a piping bag fitted with a round tip and pipe 2-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes or until the puffs are puffed and firm. Do not open the oven door during baking.
Remove the cream puffs from the oven and use a skewer to poke a small hole in the bottom of each to release steam. Let them cool completely on a wire rack.
While the cream puffs cool, make the almond cream. In a mixing bowl, whip the heavy cream, powdered sugar, and almond extract to stiff peaks.
Transfer the almond cream to a piping bag fitted with a small star or plain tip.
Once the cream puffs are cool, pipe almond cream into each puff through the hole made earlier, or slice them in half and spoon the cream in.
Drizzle the filled cream puffs with melted dark chocolate and sprinkle with toasted almonds, if desired.
Chill for 15 minutes before serving to allow the chocolate to set.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
