We styled a super girly french-themed baby shower last month, and my friend Andrea from Bake Sale was the genius behind the unbelievably delish spread of Parisian treats (The Byrd Collective arranged those-to-die for garden roses and She-n-He was behind the lens.) These cream puffs were the thing I couldn’t stop eating, and unfortunately, I was left with all the leftovers. A light-as-air pastry enveloping fresh whipped cream and covered in a decadent bittersweet chocolate sauce…even just one is the perfect pairing with a cup of coffee or sweet ending to a meal (though more than one is even better!) Andrea was sweet enough to share the recipe with us here, and I can’t wait to try making them myself.
Cream Puffs with Chocolate Sauce
- 1 cup water
- 6 tablespoons butter
- 1 tablespoon sugar
- 1 cup flour
- 4 eggs
- Preheat oven to 375 degrees.
- Place water, butter, and sugar in a medium sauce pan on medium heat. Once butter is completely melted, pour flour into pan and stir vigorously with a wooden spoon until mixture comes together as a thick dough. Place dough in the bowl of an electric stand mixer fitted with a paddle attachment. Blend eggs into the mixture one at a time until fully incorporated.
- Place mixture into a piping bag fitted with a round tip. Pipe 1/4 cup mounds onto a baking sheet lined with a silpat, leaving about 2 inches between mounds. Bake for 40 minutes or until golden brown. Let cool completely.
- Slice each puff in half and fill with whipped cream, pastry cream, or fruit of your choice. Drizzle with warm homemade or store-bought chocolate sauce.
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