For the Pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the Cream Filling:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, bring water and butter to a boil over medium heat. Add the flour and salt, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan.
  3. Remove the pan from heat and let the mixture cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  4. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Transfer to a wire rack to cool completely.
  6. While the puffs are cooling, prepare the cream filling. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Cut the tops off the cooled pastry puffs and fill them with the whipped cream mixture. Replace the tops.
  8. For the chocolate glaze, melt the chocolate chips, butter, and corn syrup together in a microwave-safe bowl, stirring every 30 seconds until smooth.
  9. Drizzle the chocolate glaze over the filled cream puffs. Serve immediately or refrigerate until ready to serve.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes

Kcal: 200 kcal per puff | Servings: 12 cream puffs

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