Homemade Boston Cream Puffs are an easy elegant dessert! Golden Crispy Pastry is stuffed with an amazing Boston cream filling and finished off with decadent chocolate glaze!
The only thing better than classic cream puffs are Boston Cream Puffs!
Have you ever had a cream puff? Like, a real cream puff? These, however – these are little bites of heaven. Now I’m sure this comes as no surprise to those of you familiar with my serious love of pastry cream. A small round pastry shell filled with the silky smooth Boston cream, and glazed with chocolate – how could I not love them?
What Are Cream Puffs?
Cream puffs are a French dessert pastry of crisp, hollow pastry shells made from dough called choux (pronounced shoo) pastry.
They can be filled with whipped cream, pastry creams, fruit fillings, ice cream, puddings, pastry creams, and custards.
Toppings include such delights as chocolate sauce, caramel sauce or even dusted with confectioners’ sugar.
You can make this recipe very easy and for a very short time and you don’t need many ingredients to make it. For dough, you need only four ingredients and topping is your desire. This recipe is a super good combination of ingredients. My warm opinion is to follow the instructions when making this dessert. I want to help you and we can together make super dough and then you make your topping which you like the most. I have tried many different toppings but I really like the most this combination with Boston cream.
These Chocolate Covered Cream Puffs are:
- Light and airy
- stuffed with creamy filling
- covered in chocolate glaze
- surprisingly simple to make
- better than the bakery
- perfect for parties or special occasions
- a must for Boston cream fanatics
- simple irresistible
Storage:
Here are some handy tips to help you store your cream puffs properly:
In the fridge: Cream puffs should be kept in the refrigerator for 3 days in an airtight container.
Due to the nature of a Choux pastry, it can become quite moist when stored. I like adding a piece of paper towel to the top of the lid to aid in soaking up some of the possible excess moisture and keeping the pastry from getting soggy.
In the freezer: The cream puff shells (unfilled) can be frozen for up to 3 months, then defrosted and filled.
These simple and easy cream puffs are the ultimate treat. Light and fluffy, they are absolutely delectable. Whip up a batch today from simple ingredients, and I promise you won’t have to worry about leftovers. Enjoy!
- ½ cup butter
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 4 large egg yolks at room temperature
- 1⅓ cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet chocolate, chopped
- ¼ cup heavy cream
- Preheat oven to 400 degrees
- In a sauce pan bring butter and water to a boil
- Add flour to the boiling liquid all at once and stir until flour is incorporated and mixture is smooth
- Let cool about 4-5 minutes, stirring occasionally
- After the flour mixture has cooled, start beating in the eggs, one at the time, mixing well after each egg
- Mixture should be smooth and glossy after you beat in your 4th egg
- Be careful not to mix more than necessary
- Place dough by spoonful on a parchment paper lined pan (about 1 inch around)
- Bake for 25-30 minutes at 400 degrees, until golden brown and hollow sounding when tapped
- Remove cream puff from the oven and let cool
- In a medium saucepan, add the granulated sugar, cornstarch, and salt and whisk well to combine.
- All at once, add in the egg yolks and whisk until smooth.
- Add in ⅓ cup of the milk and whisk until combined, whisk in the remaining milk. Place the pan over medium heat and cook the mixture, stirring constantly with a whisk until thick and creamy about 8 to 10 minutes.
- Remove pan from heat and whisk in the butter and vanilla, beat until smooth
- Transfer the custard to a heatproof bowl and cover tightly with plastic wrap (be sure to press the plastic wrap right against the surface of the pudding to prevent "skin" from forming)
- Use a small knife to poke a few holes in the plastic. Place bowl in the refrigerator for 1 hour, or until completely chilled and firm.
- Place the chopped chocolate in a small, heatproof bowl, set aside
- In a small saucepan, heat the cream to a light simmer pour warmed cream over the chopped chip
- Allow the mixture to stand for 1 minute then gently stir until the chocolate is fully melted and the mixture is completely smooth.
- Split the cream puffs in half and fill them with Boston cream
- Drizzle tablespoon of the chocolate glaze on top
- Serve at once, or keep cream puffs stored in the fridge for up to 3 days.
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