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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


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!



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


1 cup heavy cream

9 ounces semisweet chocolate, finely chopped

Garnishes optional

Fruit, strawberries, raspberries etc.

1 tablespoon powdered sugar


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.


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.


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!


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

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