Chocolate Cream Puffs & More: National Cream Puff Day

Today is National Cream Puff Day. Cream Puffs are one of the easiest pastries to make, and incredibly versatile. You can stuff them, top them, add flavoring to the choux, and really change them up! For example, during the holidays, you can make a Croquembuche, a pyramid of cream puffs drizzled with chocolate or spun sugar. You can stuff Cream Puffs with all manner of sweet and savory fillings.

A Cream Puff is just a baked puffed shell of choux pastry. In spite of the Betty Crocker Vintage Ads from the 1950s for Cream Puff mixes displayed below, they're really simple to make from scratch. Following is an easy basic recipe for Cream Puffs and Chocolate Cream, as well as a recipe for non-traditional Chocolate Cream Puffs.

CREAM PUFFS

Ingredients
1/2 cup unsalted butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour (some people use bread flour and that will really give these a different taste and texture, give it a try)
4 eggs

Directions
Preheat Oven to 425.
In large pot, bring water and butter to rolling boil.
Stir in flour and salt until mixture forms a ball. Transfer dough to large mixing bowl.
Using wooden spoon or mixer, beat in eggs one at time, mixing well after each.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake for 20 to 25 minutes in preheated oven, until golden brown. Centers should be dry.
When the shells are cool, split and fill.
How easy is that!

Chocolate Cream Filling

Ingredients  14 ounces dark chocolate (65-85% cacao), finely chopped
2 cups heavy cream
1/4 cup sugar Directions

Place chocolate in top pot of double boiler over simmering water in lower pot (or in a saucepan over another saucepan that has simmering water). Stir just until chocolate melts, then remove from heat.
Pour cream into bowl. Using electric mixer set on high speed, beat until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
Pour all of melted chocolate into whipped cream quickly, continue to mix on high speed until evenly combined, about 1 minute.
Place chocolate cream in clean pastry bag fitted with 1/2-inch plain tip. Pipe into bottoms of cooled cream puffs. Replace tops on filled bottoms and serve immediately. Alternatively, spoon cream onto bottoms being careful not to put too much. Of course, it looks pretty when it's piped!

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Or you can make Chocolate Cream Puffs. The following recipe adds cocoa to a traditional cream puff (choux) recipe. Stuff with sweetened whipped cream. You don't need to add the sugar in the cream puff recipe, but I find the chocolate cream puffs taste a little better since there's no sugar in the cocoa. Of course, you could try this recipe with sweetened cocoa. Let me know what you think if you do that.

CHOCOLATE CREAM PUFFS

Ingredients
1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
3 Tbsp cocoa
2 Tbsp sugar
4 eggs

Directions
Preheat Oven to 400.
Combine flour, cocoa, and sugar in small bowl.
In heavy saucepan over medium heat, bring water, butter, and salt to a boil.
Stir in flour, cocoa, sugar mixture, until smooth ball forms. Remove from heat and let stand 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Drop by heaping tablespoonfuls (golf ball size), 3 inches apart onto greased (or parchment lined) baking sheets.
Bake (in middle of oven) at 400 degrees F for 30-35 minutes or until set and browned.
Remove to wire racks. Let cool before splitting.
Cool puffs completely before filling with Whipped Cream, Ice Cream, or whatever!