Best 6 Chocolate Orange Cream Puffs Recipes

CHOCOLATE ORANGE CREAM PUFFS

Steps:

• In a sturdy saucepan or pot, combine all the choux ingredients, except the flour, vanilla and eggs. Set the pot on low heat and stir until the butter has melted and the mixture comes to a simmer.
• Add the flour and use a wooden spoon or silicone spatula to stir the mixture quite fast. It will begin to come together and form a ball at which point keep stirring it around slowly for another minute, pressing it against the sides of the pot to cook the flour. The left-hand side picture below the recipe is the dough at this stage.
• Take it off the heat and transfer to a mixing bowl. Let cool for a few minutes. Stir the vanilla into the beaten eggs and slowly pour into the bowl while you use either a hand mixer or stand mixer to beat the dough. At first it will look like scrambled eggs, but it will come together and become smooth, thick and shiny in just a couple of minutes. When this happens, stop adding the eggs, even if you have some left. Depending on the weather, the egg size and other factors, you will likely not need to use all of it. Keep the remainder aside for the egg wash. The dough will be thick, but it should be a pipe-able consistency. The right-hand side picture below the recipe is the dough at this stage.
• Preheat the oven to 200 C. Line a baking sheet with a silicone mat. I tried baking paper, but the puffs stuck to the sheet and I ended up with some bottomless ones so I really recommend a silicone mat here.
• Fill a piping bag with the mixture and pipe 8 to 10 equal sized mounds, roughly 2 inches in diameter. A swirly piping pattern results in cute baked puffs, but make sure you are piping in consistent circles, leaving no gaps at the bottom because that will result in your filling leaking out.
• Moisten your finger and smoothen the tops of the little dough mounds. Brush lightly with the remaining beaten egg.
• Bake for 20 minutes at 200 C, then leave the tray in the oven and lower the temperature to 175 C. Bake for an additional 5 to 10 minutes until the puffs are golden brown. Avoid opening the oven door because it will cause the puffs to deflate.
• When the puffs are done, let them cool in the oven itself so that the sudden colder air outside doesn't 'shock' them. After 30 minutes, take them out and let them cool completely at room temperature.
• Meanwhile, whip the cream with the sugar and half the orange zest (save the rest for the chocolate) until soft peaks form and the cream is nice and thick. It helps to chill your bowl and beaters before whipping and the cream MUST be very, very cold. Keep refrigerated till you're ready to fill the puffs.
• For the chocolate topping, combine the cream, chocolate and the rest of the orange zest from above in a small microwave-safe bowl. This isn't a traditional ganache, more of a quick chocolate sauce. Microwave for about 5 to 10 seconds, then stir to make a smooth, glossy topping. Overheating will cause the chocolate to seize, so it's best to heat in increments and let the warm of the mixture melt any lumps of chocolate. If it seems too thick, add more cream but don't reheat the mixture unless necessary.
• Now gently split open the puffs, and add a dollop of cream in the center. Place the 'lid' back on and drizzle with the chocolate topping. Decorate with more orange zest. Ta da! These are best eaten immediately though you can store them in the refrigerator for 2 to 3 days. They will soften and will last a couple of days longer if you haven't filled them yet. Happy baking!

ORANGE-CHOCOLATE PUFFS

Steps:

• Heat oven to 400°F. Grease cookie sheet; lightly flour. Heat 1 cup water, the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Cool 5 minutes.
• Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet.
• Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops; reserve. Pull out any strands of soft dough.
• Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
• Heat remaining ingredients over low heat until smooth; drizzle over puffs. Refrigerate any remaining puffs.

CHOCOLATE CREAM PUFFS

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
• Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
• Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

CHOCOLATE CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
• Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
• Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
• Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
• Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
• Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
• Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
• For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

CHOCOLATE-FILLED CREAM PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.