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Chocolate Cream Puffs with Whipped Cream & Strawberries | Happy Birthday Becca

Homemade mini chocolate cream puffs with homemade whipped cream, glazed with chocolate and stuffed with strawberries.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 24 to 36 mini cream puffs

Ingredients

For the dough:

  • 1 cup whole milk
  • 1 cup water
  • 1 cup unsalted butter
  • ¼ teaspoon vanilla salt regular salt is fine
  • 1 ½ cups flour
  • 2 tablespoon cocoa
  • 5 eggs

For the chocolate glaze:

  • 4 oz of chocolate I used semi sweet
  • 1 tablespoon light corn syrup
  • ½ cup heavy cream

For the filling:

For the middle:

  • ½ to 1 cup strawberries sliced

Instructions

For the dough:

  • Preheat oven to 375 F.
  • In a medium saucepan combine your milk, water, salt and butter. Cook over medium heat until butter melts.
  • Add the flour and cocoa, stir like crazy until the mixture is coming away from the sides of the pot and starts to sort of shape a ball.
  • Take off heat and stir for a couple more minutes to mix well and allow to cool a bit.
  • Now transfer this to a stand mixer.
  • Using a paddle attachment start to add your eggs one at a time. Mix well between each addition. Different variables can affect the dough so you may need to increase or decrease your eggs accordingly, but for me 5 was the magic number.
  • You will know it's right when it flows off the end of the paddle and almost makes a v shape as it starts to drop.
  • Transfer to a piping page with a large tip.
  • Lay parchment on 2 cookie sheets.
  • Pipe the mixture into little round balls. Smooth the pointy tips with a wet finger.
  • Pop in the oven at 375 F for 10 minutes.
  • Reduce heat to 350 F and cook for 5 minutes.
  • Reduce heat to 325 and cook for 10 minutes.
  • Turn oven off, crack the door slightly open and leave the cream puffs in there for about 5 to 10 more minutes. You want the outside sort of hard to the touch.
  • Remove and allow to cool a rack.
  • Once cool cut them in half.

For the chocolate glaze:

  • Place chocolate and corn syrup in a heat proof bowl.
  • In a small saucepan bring the milk to a low boil. Once it's hot pour it over the chocolate and corn syrup and allow to sit for about 2 or 3 minutes. Whisk until smooth.
  • Now dunk the cream puff tops in and swirl them around. Place on a rack to dry.

For the filling:

  • In a stand mixer whip the ingredients until fluffy.
  • Transfer to a piping bag with a large tip and pipe into the middle of the puffs.
  • Top with strawberries.
  • Place the top back on.
  • Serve with a big old Happy Birthday smile!

Notes

When mixing whipped cream it helps to have your bowl and whisk super cold. You can pop them in the freezer or fridge prior to making it.
Confectioners sugar is optional is whipped cream, we just like ours extra sweet.

Nutrition

Serving: 1g