Although cream puffs are originally from French cuisine, they have become like one of our traditional desserts. You can find these Cream Puffs with Chocolate Sauce in any pastry shop in Turkey and we call them profiteroles. We give them our own touch though. The chocolate sauce is beyond a topping, we pour a such a generous amount of chocolate sauce over the cream puffs that they become almost invisible and soggy. I don’t know how these are served around the world, but they are served with a spoon here.
Do you think making cream puffs with chocolate sauce is something challenging? Trust me it is not as hard as you think. On the contrary, you will find it fun. It is not a one-step dessert, which makes you think it’s difficult. You need some patience and time for such recpes, not magical powers.
Making the dough of cream puffs is a bit different from regular bread or bun dough. You first cook it in a pan and then bake. Boil water and butter in a pan so that the butter melts. Then pour the flour into the pan and stir constantly with a wooden spoon until the dough holds well and you have a smooth mixture.
Transfer the dough into a food processor and add 4 eggs one by one and pulse the mixture each time you add an egg. You should end up with a very thick cake batter.
Use a cream pipe and pipe the dough on a parchment paper lined oven tray. Gently press down on their tops with wet fingers and give them a ball shape this way. Ready to go into oven! Let them cool completely after they are baked. And the fun part starts!
I used a regular custard for the filling, but you can fill them with whatever you like. Pastry cream, ice cream or easy whipped cream might be some options.
I think pistachios make a nice touch on these cream puffs with chocolate sauce. You can use other toppings like grated coconut, hazelnut or walnut or just leave it plain.
- 1 cup water
- 1 stick unsalted butter
- 1 cup all purpose flour
- ⅛ teaspoon salt
- 4 eggs
- 3 egg yolks
- 1 cup sugar
- 3 cups milk
- 2 tablespoons flour
- 1 and ½ tablespoons cornstarch
- ½ teaspoon vanilla powder or extract
- 160g chocolate chips
- 200g heavy cream
- Heat water, salt and butter and bring to a boil. Reduce the heat and add in the flour. Stir constantly over low heat scraping the bottom and the edges until it becomes smooth and holds together.
- Remove from heat and add in the eggs, one at a time. Beat well each time until the dough becomes like a smooth thick cake batter.
- Preheat oven to 400F (200C)
- Use a piping bag and pipe out small mounds of dough. Bake for about 25 minutes until golden. Let them cool down.
- Meanwhile prepare the custard filling. Beat yolks and sugar until white. Gradually pour milk and mix well. Put in flour, cornstarch and vanilla. Mix well.
- Cook until it boils and thickens, stirring constantly over medium heat.
- Let it reach at room temperature and then chill at least for an hour.
- Prepare the chocolate sauce in the meantime. Heat the heavy cream in a small pan and remove from heat right before it boils.
- Add in chocolate chips and stir well until they melt and the sauce becomes silky.
- Cut each puff halfway, fill with the custard and coat with chocolate sauce. Top with pistachios.
- Chill in refrigerator for 15 minutes before serving.