These mini Chocolate Cream Puffs with vanilla filling and ganache icing are so incredibly easy to make!
They truly are as much fun to make as they are to eat.

All you need is love. But a little chocolate now and then doesn’t hurt.
– Charles M. Schulz
Cream Filled Pastry
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.



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!
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Mini Chocolate Cream Puffs (with Vanilla Filling and Ganache Icing)
- 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
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, chopped
Garnishes optional
Fruit, such as strawberries or raspberries
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
Leftovers can be stored in the refrigerator sealed in an airtight container for 5 days.
- 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

In short, you will have a ball making and then eating these smile-producing treats! 😃
xo,
Cindy
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
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These are so approachable. If I knew how easy they were I would have made them years ago! 🙂
★★★★★
So good and so easy! Thank you
★★★★★
Glad you enjoyed them! They are delicious, aren’t they? ☺️