Cream Puff Recipe with Chocolate Sauce

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This was always a favourite when I was a kid. I used to beg my mother to make her cream puff recipe with chocolate sauce.

Trivia: “Cream Puffs” made from choux pastry, have been gracing tables in the US since the 1800s. In France, where they originated, they’re called profiteroles.

Tip: I’ve said this many times throughout this web site, but your yummy goodies are so much better when you use quality chocolate or cocoa.

Ingredients for your Cream Puff Recipe with Chocolate Sauce

Ingredients

1/2 cup boiling water
1/4 cup butter
1/2 cup unsifted flour
1/4 tsp salt
1 1/2 tsp sugar
2 large eggs

Filling

1/2 pint whipping cream or best quality vanilla ice cream

Chocolate Sauce

1/4 cup butter
1/2 cup cocoa
1 tbsp. cornstarch
1 1/2 cup plus 1 1/2 tbsp hot water
4 cup granulated sugar
3/4 cup corn syrup
1/2 tsp salt
2 tsp vanilla

Method

To make the puffs, in a heavy pot, heat together the water and butter until butter melts and the liquid comes to a boil. Leave on heat and quickly add the flour, salt and sugar all at once, stirring vigorously until the mixture leaves the sides of the pot and clings to the spoon. Remove from heat and beat in eggs, one at a time, until smooth. Drop by heaping tablespoonfuls (wet the spoon first) 3″ apart on a greased baking sheet. Shape into 8 rounds with wet spoon, peaking them up at centre. Bake at 400 ° for 10 minutes then reduce heat to 350° for 25 minutes longer (or until when one is removed from the oven to test, it holds its shape). Cool.

To make the chocolate sauce, in a large heavy pot, combine thoroughly butter, cocoa, corn starch, sugar, corn syrup, salt and vanilla. Stir in hot water and cook over medium heat until dissolved, wiping down sugar on sides with damp cloth. Cook 3 minutes stirring until slightly thickened.

The recipe says this makes more chocolate sauce than you’ll need. It suggests you keep some for later. At our house, we doubled the cream puff recipe instead!

To assemble your cream puff recipe with chocolate sauce, cut off lid from each puff and carefully remove any eggy webbing from inside with a sharp, pointed knife. Fill each puff with whipped cream or ice cream. Replace the top and pour the Chocolate Sauce over top. Either hot or cold works, whichever you prefer. Serve at once.

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Jenny - Author

On Key

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