I’m sorry but the cream puffs i’ve had lately from the local bakeries have been incomparable to what these taste like. Light pillowy puffs filled with whipped cream and topped off with a dollop of chocolate sauce – its the perfect dessert. Melt in your mouth, bite-sized and utterly blissful. Just imagine biting into one of these – the light baked dough gives way to a small gush of cream and the chocolate just brings all the flavors together. I can have five of these in one go. Seriously.
A word of caution though, this recipe is not for beginners – although I’ve tried to include all the steps with pictures, it still takes effort and time to put together. But the result is worth it. No one will believe that you made them, and they taste a thousand times better than the ones you buy. If you carefully follow all these steps and measurements – you’ll be good to go! Don’t let it daunt you!
For the puffs:
- 75 g butter, chopped
- 1 cup water
- 1 cup plain flour, sifted
- 4 eggs, lightly beaten
- 200 ml cream, whipped until thick
For the chocolate sauce:
- 100 g dark cooking chocolate
- 2 tsp butter
- 2-3 tsp hot water
Combine butter and water in a pan and melt over medium heat. Bring to a boil and add the sifted flour all at once, stirring with a spoon until a soft dough is formed and the mixture leaves the sides of the pan. Convert to a mixing bowl.
Add in beaten egg slowly, mixing the dough with a beater on medium speed after each addition. The mixture should turn glossy.
Drop heaped teaspoons of the mixture on greased baking trays, leaving space apart (the puffs will almost double in size) Its great to keep the trays lined because the puffs are delicate and its tough to separate them from the trays after baking.
Bake in hot oven for around 15 minutes, take them out and make a small slit on the sides to allow steam to escape. Return to oven for five minutes until tops are browned and puffs are dry. Cut these sideways and wait to cool. Carefully pull out any residual soft mixture from the center.
Melt chocolate and butter in a double boiler (if you’re feeling adventurous use the microwave – but honestly, I don’t trust microwaves) and stir until well melted and fluid. Add 2 tsp of water to make a spreadable sauce.
You’ll be sad at how easy these babies finish! Now all you have to do is, fill the puffs in the middle with whipped cream. Tip: Refrigerate your cream for an hour or two before whipping.
And top them off with the chocolate sauce!