The cream puffs with chocolate diplomat cream are delightful choux pastry treats filled with chocolate diplomat cream. To make them, I used the traditional Italian cream puff recipe and the chocolate pastry cream by Master I. Massari. The traditional Italian cream puff compared to the French one is lighter, thinner, dry, and requires less chewing as it tends to melt in the mouth. You just have to try them and discover other choux pastry recipes like the oil-based cream puff pastry, made with ancient grain flour or the craquelin cream puffs with vanilla cream by Christophe Michalak.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.5 oz butter
- 1 cup cup water
- 2 tsp tsp salt
- 2 cups cups all-purpose flour
- 10 pieces eggs
- 1 cup cup whole milk
- 5 tbsp tbsp sugar
- 1/2 cup cup egg yolks
- 1 vanilla pod
- 2 tbsp tbsp cornstarch
- 1 pinch salt
- 4 oz oz 70% dark chocolate
- 1 cup cup heavy whipping cream
- 5 tbsp tbsp powdered sugar
- 1 vanilla pod
Tools
- 2 Pots
- 2 Bowls
- 1 Stand Mixer
- 1 Piping Bag
Steps
Bring water to a boil with butter and salt.
Remove from heat and add all the flour at once, previously sifted.
Stir vigorously and quickly with a wooden spoon to prevent lumps.
The dough should be compact and smooth.
Return to the stove and on low heat, continue to stir to allow the dough to dry.
This will take 1 or 2 minutes at most, until the dough detaches from the pan.
Place the dough in the stand mixer’s bowl and let it run with the K beater until it’s lukewarm.
Add the eggs one at a time, ensuring each is well incorporated.
Fill the piping bag.
On a slightly buttered baking sheet, form cream puffs.
Bake the cream puffs in a preheated oven at 446°F.
After 8-10 minutes, lower the temperature to 392°F, slightly open the oven door to release steam.
After another 10 minutes, lower to 356°F and continue baking for about 10 minutes.
Remove from the oven and let them cool on a wire rack.Roughly chop the chocolate and place it in a bowl. Split the vanilla pod in half and scrape out the seeds with a knife.
Pour the milk into a pot with the vanilla pod, place on the stove, and heat on low until boiling.
Place the vanilla seeds, egg yolks, and sugar in a bowl and mix well with a whisk.
Add the starches and a pinch of salt.
Pour the cream into the hot milk and stir with a whisk.
Cook while continuously stirring, about 5 minutes on low heat.
Pour the hot cream over the chopped chocolate and mix with a spatula.
Cover with cling film in contact and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.Pour the cream into a bowl with the powdered sugar and the vanilla pod seeds.
Whip with an electric mixer at maximum speed until the cream is shiny and semi-whipped.
Store in the fridge.Pour 1/3 of the semi-whipped cream into the chocolate cream bowl and mix with a whisk to smooth and homogenize the mixture.
Then add another 1/3 of the cream, folding gently with a spatula from bottom to top to avoid deflating it.
Once incorporated, add the remaining cream using the same method.
Store in the refrigerator covered with cling film in contact until use.Cut the cream puffs in half and fill them with chocolate diplomat cream using a piping bag.
Close with the other half and dust with unsweetened cocoa powder.
Advice
Store in the refrigerator in a closed container for 3 days.
FAQ
Can I make the cream puffs with chocolate diplomat cream gluten-free and lactose-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities as indicated in the recipe. I recommend using a plant-based drink without added sugars, made from soy or almond. For gluten-free, ensure the ingredients are approved according to the Italian Celiac Association’s handbook. Here you can find the gluten-free choux pastry recipe.
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