Chocolate Dipped Vanilla Cream Puff Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. Fit a large piping bag with a 1/2-inch plain round tip (or use a zip-top bag with a corner cut).

Make the choux dough

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1/2 tsp salt, and 1 tbsp granulated sugar. Bring to a rolling boil over medium heat, stirring once or twice to melt butter.

Add flour and cook

Remove pan from heat and add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from the sides and forms a smooth ball (about 20–30 seconds). Return to medium-low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly.

Incorporate eggs

Transfer dough to a mixing bowl (or leave in saucepan). Let cool 3–5 minutes. Add eggs one at a time, beating thoroughly after each addition (stand mixer with paddle or hand mixer) until dough is smooth, glossy and holds a soft peak. You may not need all 4 eggs or you may need an extra small portion of the fourth; the dough should be pipeable but hold shape.

Pipe and bake

Pipe 1.5–2 inch rounds (space 2 inches apart) on prepared sheets. Use a wet fingertip to smooth any peaks. For uniform hollow centers, you can press slightly in the center with the back of a wet spoon. Bake at 400°F (200°C) for 10 minutes, then reduce oven to 350°F (175°C) and bake 12–15 more minutes until puffed and deep golden brown. Do not open the oven during baking. When done, prick each puff with a small knife to release steam and cool on a rack.

Infuse milk

In a medium saucepan, combine 2 cups whole milk and the seeds scraped from 1 vanilla bean plus the pod (or 1 tsp vanilla extract). Heat until just simmering; remove from heat and let steep 10 minutes if using a vanilla bean, then remove the pod.

Mix yolks and starch

In a bowl whisk together 1/2 cup granulated sugar, 4 large egg yolks, and 1/4 cup cornstarch until pale and smooth.

Temper and cook custard

Slowly whisk about 1/3 of the hot milk into the yolk mixture to temper. Then return the tempered yolk mixture to the saucepan with the remaining milk, whisking constantly. Place over medium heat and cook, whisking constantly, until mixture thickens and comes to a boil (about 2–4 minutes). Boil 30–60 seconds while whisking to fully activate starch.

Finish pastry cream

Remove from heat and whisk in 2 tbsp cubed unsalted butter until smooth. Pour through a fine-mesh sieve into a clean bowl to remove any lumps. Cover surface with plastic wrap to prevent skin from forming and chill until cold, at least 2 hours.

Whisk before filling

Before using, whisk pastry cream to loosen. If too thick to pipe, fold in 1–2 tbsp cold milk to reach pipeable consistency.

Prepare chocolate dip

Place 8 oz finely chopped semisweet chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between bursts, until almost melted. Stir until smooth. Stir in 1 tsp vegetable oil or light corn syrup for shine and fluidity. Alternatively, melt chocolate in a double boiler until smooth and glossy.

Fill the cream puffs

Transfer chilled pastry cream to a piping bag fitted with a small round or star tip (or use a small spatula). If shells have not been hollowed, cut a small slit in the side or bottom of each puff and pipe about 2 tbsp pastry cream into each until slightly full but not overflowing. If you prefer, split tops and spoon cream into bases and replace tops.

Dip the tops

Holding each filled puff by the bottom, dip the top half into the melted chocolate, allowing excess to drip back into the bowl. Place dipped puffs on parchment. For a thinner chocolate coating, allow chocolate to cool slightly before dipping; for thicker coating, dip and let set, then dip again after the first layer firms. Optionally dust with 1 tbsp confectioners' sugar once chocolate sets.

Set and serve

Let chocolate set at room temperature (about 30–60 minutes) or refrigerate briefly to speed setting (10–15 minutes). Store assembled cream puffs in the refrigerator and serve within 24 hours for best texture. Bring to room temperature 10–15 minutes before serving if desired.