Mini Vanilla Cream Puffs Recipe (with Chocolate Ganache)

You will love this delicious mini vanilla cream puffs recipe with chocolate ganache. They look and, most importantly, taste amazing!

Chocolate Cream Puffs.

This mini vanilla cream puffs recipe is so incredibly easy and enjoyable to make! They truly are as much fun to create as they are to eat.

All you need is love. But a little chocolate now and then doesn’t hurt.

– Charles M. Schulz

Why You’ll Love This Recipe

You will adore these mini chocolate cream puffs with luscious vanilla filling and soft, delicious ganache icing. They are little bundles of joy!

Also called profiteroles or chou à la crème, they are delicate and flaky pastry sandwiches. When you bite into one, you’ll find the creamy vanilla filling—it’s so smooth and tasty!

Then, the silky ganache icing on top is just heavenly. They’re small enough to enjoy in one or two bites but packed with so much flavor that everyone will keep coming back for more!

Ingredients

Here’s a rundown of the simple ingredients needed for this cream puff recipe. See the full recipe below for a complete list.

Pastry Puffs For the pastry shells, you’ll make choux dough. You will only need basic kitchen staples: flour, butter, eggs, and water, which magically produce the delicate, flaky cream puffs. 🙂

You can buy these ingredients from any grocery store. Look for them in the baking aisle and in the dairy section. For the best results, choose fresh, high-quality ingredients.

Vanilla Filling The creamy and smooth texture of the filling offers a sweet vanilla taste that complements the tender pastry shell.

To make the filling, you’ll need ingredients like heavy whipping cream, sugar, and vanilla extract. These can all be found in the baking and dairy aisles of your local grocery store.

Ganache Icing This velvety and indulgent topping adds a luxurious finishing touch to your cream puffs.

To make the ganache, you’ll need heavy cream and chocolate. Look for semi-sweet or dark chocolate, which gives you that rich, fantastic flavor. You can find both at your local grocery store; heavy cream is usually in the dairy section, and chocolate can be found in the baking aisle.

Variations

Mix things up a bit. You can try different flavors and toppings for variations on the classic mini cream puff!

Instead of vanilla filling, you could fill the puffs with chocolate or strawberry cream, for example. Experiment with white chocolate or caramel flavors for the ganache icing.

You can sprinkle chopped nuts, shredded coconut, or colorful sprinkles on top for added texture and visual appeal.

Another option is to drizzle melted chocolate or caramel sauce over the filled puffs instead of coating them entirely. These variations offer a fun way to personalize the recipe and cater to different tastes.

Instructions

Below are simplified step-by-step instructions for making easy cream puffs.

Making Pastry Dough (Pâte à Choux) for the Cream Puff Shells

1 Gather flour, butter, eggs, milk, sugar, vanilla extract, chocolate, and cream. Boil water and butter, then add flour until a smooth dough forms. Let it cool slightly.

2 Stir in the eggs, one at a time, with a wooden spoon.

3 Mix until each has been thoroughly combined into the mixture and the dough is smooth and shiny.

4. Attach a star-shaped or round tip to your pastry bag. Fill the piping bag with profiterole paste and pipe round mounds or long pastry shapes in even, equal-sized portions onto the parchment paper (or silicone sheet).

5 Preheat the oven temperature to 425 degrees and bake the pastry shells on a cookie sheet until golden brown and puffed up. Remove from the baking sheet and cool on a wire rack.

Prepare the Cream Filling

6 In the bowl of a stand mixer with a paddle attachment or using a hand mixer, combine heavy cream, sugar, and vanilla extract. Beat until fluffy, with stiff peaks.

(Not pictured) Transfer the whipped cream to a piping bag fitted with a large star tip. Fill the cream puffs with the vanilla mixture.

Make Chocolate Ganache

7 Finely chop the chocolate. In a medium saucepan, bring the remaining cup of heavy cream to a simmer over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.

8 Dip the top of each cream puff into the ganache or drizzle it over the puffs. Once the ganache sets, serve the mini cream puffs and enjoy their deliciousness!

Assembly

Once cream puffs are completely cooled, fill them with cream.

There are two options for filling:

The first way is to pipe the cream into the puffs by making a small hole and pushing the pastry tip into the bottom of each puff. Pipe until the cream stops or comes back at you.

You can also slice off the tops of the puffs and pipe the cream inside using a pastry bag as we did.

If desired, add small pieces of fruit, then cover with the pastry lids. Finally, top with the warm ganache or simply dust with powdered sugar. Serve and enjoy!

FAQ

What is the difference between cream puffs and profiteroles?

Cream puffs and profiteroles dessert names are frequently used interchangeably. Both are choux cream-filled pastries. The primary distinction is that cream puffs are filled with pastry cream, not ice cream.

Can I make cream puffs ahead of time?

Yes, you can prepare the puffs ahead of time and store them (unfilled) in an airtight container at room temperature for up to a day. The shells may become soggy in the refrigerator. Let them cool completely, then store them. You can also make the vanilla filling and ganache icing in advance and store them separately in the fridge. When ready to serve, fill the cream puffs and ice them with ganache.

How do you store cream puffs with fillings?

After making cream puffs, store them in an airtight container in the refrigerator for up to 24 hours or wrap and freeze them. The unfilled puffs can be stored in an airtight container for 2-3 days. Slice them in half and remove some of the doughy center to prevent them from getting soggy. To freeze the unfilled pastry puffs, wrap them tightly in plastic wrap or Ziplock bags.

Expert Tips

Follow these expert tips for making perfect mini chocolate cream puffs every time!

Get Ingredients Ready Before starting, ensure all ingredients are at room temperature. This helps the dough come together smoothly.

Even Piping When piping the dough onto the baking sheet, try to make each puff the same size. This ensures even baking and uniform results.

Cool Before Filling Allow the baked cream puffs to cool completely before filling them with the vanilla mixture. This prevents the filling from melting and oozing out.

Smooth Ganache For velvety ganache icing, chop the chocolate into very fine pieces. This will prevent lumps.

More Amazing Chocolate Desserts

Below are more delicious chocolate recipes to try!

Homemade Chocolate Cake
Brownie Pudding
Peanut Butter Rice Krispie Bars
Best Chocolate Chip Cookie Recipe
Healthy Oatmeal Bars with Chocolate and Sea Salt
Toffee Popcorn with Chocolate Drizzle

You will adore these mini golden delicacies filled with choux pastry cream and topped with chocolate. The dessert is decadent, but the recipe is easy, approachable, and user-friendly.

And now, here is the recipe!

Love this Mini Chocolate Cream Puff Recipe? Leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section further down the page. I love hearing from you!

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Chocolate cream puffs with chocolate ganache.

Mini Chocolate Cream Puffs (with Vanilla Filling and Ganache Icing)


  • Author: Cindy Munson
  • Total Time: 50 minutes
  • Yield: 20 cream puffs 1x

Description

You will adore these golden delicacies filled with choux pastry cream and topped with chocolate. The dessert is decadent, but the recipe is easy, approachable, and user-friendly. Have fun making and then eating these smile-producing treats!


Ingredients

Scale

Cream Puffs

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Cream Filling

2 cups chilled heavy whipping cream

4 tablespoons granulated sugar

1 tsp vanilla extract

Ganache

1 cup heavy cream

9 ounces semisweet chocolate, finely chopped

Garnishes optional

Fruit, strawberries, raspberries etc.

1 tablespoon powdered sugar


Instructions

Cream Puffs

Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.

Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter melts, then remove from the heat. Mix in the flour until all dry lumps are incorporated. Stir in the eggs, one at a time, until each has been thoroughly combined into the mixture. Pipe the profiterole paste in round or long pastry shape in even portions onto the parchment using a piping bag.

Bake until the pastries have puffed up and are golden brown, approximately 25-30 minutes. Remove from the baking sheet and cool on a wire rack.

Cream Filling

In a large mixing bowl, combine 2 cups of heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed for approximately 2 minutes until fluffy, with stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star tip.

Ganache

In a small saucepan over medium heat, bring the remaining cup of heavy cream to a simmer. Remove from the heat and stir in the chocolate until melted and smooth.

Assembly

Once cream puffs are completely cooled, fill them with cream. Two options for filling: 1) The first way is to pipe the cream into the puffs by pushing the pastry tip into the bottom of each pastry. Pipe until the cream stops or comes back at you. 2) You can also slice off the tops of the puffs and pipe the cream inside using a pastry bag.

If desired, add small pieces of fruit, then cover with the pastry lids. Finally, top with the warm ganache or simply dust with powdered sugar. Serve and enjoy!

Notes

Storage Leftovers can be stored in the refrigerator and sealed in an airtight container for 24 hours.

Make Ahead You can prepare the puffs ahead of time and store them (unfilled) in an airtight container at room temperature for up to a day. The shells may become soggy in the refrigerator. After baking, let them cool completely, then store them. You can also make the vanilla filling and ganache icing in advance and store them separately in the fridge. When ready to serve, fill the cream puffs and ice them with ganache.

  • Prep Time: 20 minutes
  • Cook Time: 30
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Keywords: Chocolate Cream Puffs, Cream Puffs, Profiteroles, Choux pastry, filling for profiteroles

Recipe Card powered byTasty Recipes

Nutrition Label. The nutritional values listed are an approximation based on the ingredients in the recipe card. Actual amounts may vary.

Be sure to try these easy no bake hot chocolate mix cookies, too!

I know you will have a ball making and then eating these smile-producing treats! 😃

Please let me know what you think by sharing a five-star recipe rating below. Be sure to subscribe or follow me on social media for more inspiration!

xo,
Cindy

5 comments on “Mini Vanilla Cream Puffs Recipe (with Chocolate Ganache)

  1. They look so good, can’t wait to make them, love easy recipes
                  Thank you 😊 

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