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Chocolate Cream Puffs With Almond Cream

The memory of my grandmother’s kitchen always floods back when I make cream puffs. The scent of warm butter, vanilla, and a hint of something nutty always permeated the air. She would let me help pipe the filling into the delicate shells, and I remember the pure joy of biting into the airy pastry filled with sweet, creamy goodness. Though her recipe differed slightly, these Chocolate Cream Puffs with Almond Cream bring back that same sense of warmth and nostalgia, with a sophisticated twist that makes them perfect for any occasion.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Yield: 12 cream puffs
Dietary Type: Not Gluten-Free

Ingredients

For the Almond Cream:

1 tablespoon almond paste
1 1/4 cups half-and-half
1/2 cup sugar
1 pinch salt
2 egg yolks
2 tablespoons cornstarch
1 tablespoon butter

For the Chocolate Puffs:

1 cup water
1/2 cup butter
2 tablespoons sugar
1 cup flour
1 1/2 tablespoons unsweetened cocoa powder
4 eggs

Other ingredients needed:

Confectioners’ sugar, for dusting

Equipment Needed

Medium-sized saucepan
Small bowl
Whisk
Nonreactive saucepan
Baking sheet
Cooking spray
Piping bag with a star tip

Instructions

Prepare the Almond Cream: In a nonreactive saucepan, combine the almond paste, 1 cup of the half-and-half, and sugar. Whisk together until the almond paste and sugar are dissolved.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent scorching.
In a small bowl, whisk together the egg yolks, cornstarch, and the remaining 1/4 cup half-and-half until smooth. This creates a slurry that will help thicken the cream.
Temper the egg yolk mixture by slowly drizzling a few tablespoons of the hot half-and-half mixture into the bowl while whisking constantly. This prevents the eggs from scrambling when added to the hot liquid.
Pour the tempered egg yolk mixture back into the saucepan with the simmering half-and-half. Place the saucepan back over medium heat.
Bring the mixture to a boil, and cook for 2 to 3 minutes, whisking constantly. The cream will thicken rapidly as it cooks. Be sure to whisk vigorously to avoid lumps forming.
Remove the saucepan from the heat and stir in the butter until it’s completely melted and incorporated into the almond cream. This will add richness and a glossy sheen.
Pour the almond cream into a bowl and press a piece of plastic wrap directly onto the surface of the cream. This prevents a skin from forming as it cools. Cool the almond cream completely in the refrigerator before using it to fill the chocolate puffs.
Prepare the Chocolate Puffs: Preheat the oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray to prevent sticking.
In a medium-sized saucepan over medium heat, combine the water, butter, and sugar. Stir continuously until the butter is completely melted.
Bring the mixture to a boil, then immediately remove the saucepan from the heat.
Add the flour and cocoa powder all at once to the saucepan. Stir vigorously with a wooden spoon until the mixture comes together into a smooth dough that pulls away from the sides of the pan.
Return the saucepan to low heat and continue to stir the dough for 1-2 minutes. This process, called “drying out the dough,” helps to ensure that the cream puffs will rise properly in the oven.
Remove the saucepan from the heat and transfer the dough to a mixing bowl. Allow the dough to cool slightly for about 5 minutes. This prevents the eggs from cooking when added.
Add the eggs one at a time to the dough, beating well after each addition. The dough will initially look curdled, but it will come together as you continue to beat in each egg. The final dough should be smooth and glossy, with a consistency that slowly falls from a spoon.
Transfer the cream puff dough to a piping bag fitted with a round tip or use a spoon to dollop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each mound should be approximately 1/4 cup in size.
Bake the cream puffs in the preheated oven for 30-40 minutes, or until they are puffed and firm, and a deep golden-brown color. It is crucial not to open the oven door during the first 20 minutes of baking, as this can cause the cream puffs to collapse.
Once the cream puffs are baked, turn off the oven and prop the door open slightly with a wooden spoon. Allow the cream puffs to cool completely in the oven with the door ajar for about 30 minutes. This will help them to dry out and prevent them from becoming soggy.
Remove the cream puffs from the oven and allow them to cool completely to room temperature on a wire rack before filling.
Assemble the Chocolate Cream Puffs: Fit a pastry bag with a star tip and fill it with the chilled almond cream.
Using the tip, pierce the side of a chocolate puff and gently squeeze the almond cream into the center, slowly removing the tip and ending with a decorative swirl as it exits the puff.
Repeat this process with the remaining puffs. Alternatively, you can cut the cream puffs in half horizontally like a sandwich and fill them with the almond cream.
Place the filled cream puffs on a silver platter (the metal helps keep them cool), cover loosely with plastic wrap, and refrigerate for at least 30 minutes before serving.
Just before serving, remove the plastic wrap and dust the chocolate cream puffs generously with confectioners’ sugar for an elegant finish.

Expert Tips & Tricks

For extra chocolate flavor, add a tablespoon of instant espresso powder to the hot water when making the chocolate puff dough.
If your cream puff dough seems too stiff after adding the eggs, beat in a teaspoon of milk or water to loosen it up.
To prevent the cream puffs from becoming soggy, you can poke a small hole in the bottom of each puff after baking and return them to the oven for a few minutes to dry out.
If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off to pipe the almond cream filling.
The almond cream can be made up to 2 days in advance and stored in the refrigerator.

Serving & Storage Suggestions

These Chocolate Cream Puffs with Almond Cream are best served chilled. They make an elegant dessert for dinner parties or special occasions. Arrange them on a platter and dust with confectioners’ sugar just before serving for the freshest taste.

Leftover cream puffs should be stored in an airtight container in the refrigerator for up to 2 days. Note that the puffs will soften over time as they absorb moisture from the filling.

It is not recommended to freeze the filled cream puffs, as the filling may become watery and the puffs may lose their texture. However, the unfilled cream puff shells can be frozen for up to 1 month. Thaw them completely at room temperature before filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	15g	23%
Saturated Fat	9g	45%
Cholesterol	100mg	33%
Sodium	100mg	4%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	10g	N/A
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a dairy-free version, use plant-based butter and half-and-half alternatives like almond milk or oat milk. Be aware this may affect the texture and flavor.
Substitute the almond paste with hazelnut paste for a different nutty flavor.
Add a tablespoon of your favorite liqueur, such as Grand Marnier or Frangelico, to the almond cream for an extra layer of flavor.
Drizzle the finished cream puffs with melted chocolate or a simple glaze for added decadence.
Incorporate citrus zest, like orange or lemon, into the almond cream for a bright, fresh twist.

FAQs (Frequently Asked Questions)

Q: Why did my cream puffs not puff up?
A: There could be several reasons: The oven temperature may have been too low, the oven door was opened during baking, or the dough may not have been dry enough. Make sure to follow the recipe instructions carefully and avoid opening the oven door until the cream puffs are golden brown and puffed up.

Q: My cream puffs are soggy. How can I fix that?
A: Soggy cream puffs are often the result of trapped moisture. After baking, poke a small hole in the bottom of each puff and return them to the oven for a few minutes to dry out. Also, ensure that the puffs are completely cooled before filling.

Q: Can I make the cream puffs ahead of time?
A: Yes, you can make the cream puff shells ahead of time. Store them in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. Thaw completely before filling. The almond cream can also be made a day in advance.

Q: Can I use a different filling for the cream puffs?
A: Absolutely! Feel free to experiment with different fillings, such as pastry cream, whipped cream, chocolate mousse, or even savory fillings like cheese or pâté.

Q: How do I prevent the plastic wrap from sticking to the almond cream?
A: Ensure the plastic wrap is pressed directly onto the surface of the warm cream as it cools. This creates an airtight seal that prevents a skin from forming and prevents the plastic wrap from sticking.

Final Thoughts

These Chocolate Cream Puffs with Almond Cream are a delightful treat that combines the richness of chocolate with the subtle sweetness of almond. Don’t be intimidated by the slightly more involved process; the result is well worth the effort. I encourage you to try this recipe and share your creations with friends and family. Consider pairing these exquisite cream puffs with a rich coffee or a glass of dessert wine for an unforgettable culinary experience. Embrace the process, savor the flavors, and enjoy the sweet rewards of your baking adventure!

Chocolate Cream Puffs With Almond Cream Recipe