I absolutely love making chocolate cream puffs. The combination of a crispy cocoa craquelin, soft choux pastry, and luscious strawberry cream filling creates an irresistible dessert that’s perfect for any occasion. Trust me, once you try these, you’ll want to make them again and again!
Why I Love This Recipe
These puffs are larger and perfect for a festive Christmas dessert.
With the rich creaminess of whipped cream and the fresh sweetness of strawberries, they’re a delightful treat to share with your closest friends during the holidays.
The chocolate strawberry cream puffs boast a wonderful combination of textures and flavors.
The outer shell is crisp and delicate, while the filling is soft, sweet, and creamy. Paired with fresh strawberries and luscious cream, they make a stunning and delicious holiday-themed dessert.
I hope you enjoy making and savoring this special treat!
When I first made these puffs, I found the process a little complicated.
However, after giving it a try, I realized it’s much simpler than it seems. Once you follow my detailed recipe, you’ll find that each step is straightforward, and the results are absolutely worth it.
Don’t worry—just trust the process, and you’ll create these impressive chocolate strawberry cream puffs with ease!
Ingredients
Cocoa Craquelin (makes 6 pieces)
- 35g butter, softened
- 20g icing sugar
- 35g cake flour
- 4g cocoa powder
Choux Pastry (makes 6 pieces)
- 35g butter
- 8g granulated sugar
- 5g sea salt
- 90g milk
- 45g cake flour
- 5g cocoa powder
- 2 eggs (adjust based on dough consistency)
Filling (for 3 pieces)
- 220g heavy whipping cream
- 10g granulated sugar
- 15g condensed milk
- 10 strawberries (some sliced, some diced)
Instructions
Cocoa Craquelin
- Soften 35g butter in a mixing bowl and add 20g icing sugar.
- Using a spatula, press and mix until the butter and sugar are well combined, light in color, and smooth.
- Sift in 35g cake flour and 4g cocoa powder. Mix gently with a spatula using a cutting motion until a non-sticky dough forms.
- Place the dough between two sheets of parchment paper and roll it out to 3mm thickness. Freeze for 20 minutes.
- Once frozen, use a round cutter slightly larger than the choux pastry to cut out circles. Keep them frozen until ready to use.
Choux Pastry
- Sift together 45g cake flour and 5g cocoa powder; set aside.
- In a non-stick saucepan, combine 35g butter, 8g granulated sugar, 1.5g sea salt, and 90g milk. Heat over low heat, stirring until the butter melts. Bring the mixture to a boil.
- Add the sifted flour and cocoa powder, and then turn off the heat. Stir quickly until fully combined and a thick dough forms.
- Return the saucepan to low heat and cook the dough, stirring continuously, until it leaves a thin film on the bottom of the pan.
- Transfer the dough to a mixing bowl and let it cool for a few minutes. Gradually add beaten eggs in small increments, mixing thoroughly after each addition, until the dough forms a smooth paste. It should hold a “V” shape when lifted with a spatula.
- Transfer the dough to a piping bag with the tip cut to the desired size. Pipe mounds onto a parchment-lined baking sheet, leaving space between each puff.
- Place a frozen cocoa craquelin round on top of each mound and lightly press to adhere.
- Bake in a preheated oven at 200°C for 15 minutes. Lower the temperature to 180°C and bake for another 15 minutes. Do not open the oven during baking.
Cool completely on a wire rack.
Filling
- In a mixing bowl, combine 220g heavy cream, 10g granulated sugar, and 15g condensed milk. Whip at low speed until it thickens, then increase to medium speed until stiff peaks form. Be careful not to overwhip.
- Transfer the whipped cream to a piping bag.
Assembly
- Slice the top third off each puff using a serrated knife.
- Pipe a layer of whipped cream onto the bottom half, add diced strawberries, then pipe another layer of whipped cream.
Decorate the sides with sliced strawberries and gently press the top back on.
Frequently Asked Questions
- Can I prepare the components in advance?
Yes! You can prepare the cocoa craquelin and choux pastry in advance. Store the baked puffs in an airtight container and assemble them fresh to maintain the best texture. - Can I use other fillings?
Absolutely! You can experiment with vanilla pastry cream, chocolate ganache, or even a citrus curd for a refreshing twist. - What if my choux pastry doesn‘t puff up?
Make sure to cook the dough properly and don’t open the oven during baking. Proper hydration and oven temperature are key!
Chocolate Cream Puffs with Strawberry Cream Filling
I absolutely love making chocolate cream puffs. The combination of a crispy cocoa craquelin, soft choux pastry, and luscious strawberry cream filling creates an irresistible dessert that's perfect for any occasion. Trust me, once you try these, you'll want to make them again and again!
Servings: 6
Ingredients
Cocoa Craquelin (makes 6 pieces)
- 35 g butter softened
- 20 g icing sugar
- 35 g cake flour
- 4 g cocoa powder
Choux Pastry (makes 6 pieces)
- 35 g butter
- 8 g granulated sugar
- 5 g sea salt
- 90 g milk
- 45 g cake flour
- 5 g cocoa powder
- 2 eggs adjust based on dough consistency
Filling (for 3 pieces)
- 220 g heavy whipping cream
- 10 g granulated sugar
- 15 g condensed milk
- 10 strawberries some sliced, some diced
Instructions
Cocoa Craquelin
- Soften 35g butter in a mixing bowl and add 20g icing sugar.
- Using a spatula, press and mix until the butter and sugar are well combined, light in color, and smooth.
- Sift in 35g cake flour and 4g cocoa powder. Mix gently with a spatula using a cutting motion until a non-sticky dough forms.
- Place the dough between two sheets of parchment paper and roll it out to 3mm thickness. Freeze for 20 minutes.
- Once frozen, use a round cutter slightly larger than the choux pastry to cut out circles. Keep them frozen until ready to use.
Choux Pastry
- Sift together 45g cake flour and 5g cocoa powder; set aside.
- In a non-stick saucepan, combine 35g butter, 8g granulated sugar, 1.5g sea salt, and 90g milk. Heat over low heat, stirring until the butter melts. Bring the mixture to a boil.
- Add the sifted flour and cocoa powder, and then turn off the heat. Stir quickly until fully combined and a thick dough forms.
- Return the saucepan to low heat and cook the dough, stirring continuously, until it leaves a thin film on the bottom of the pan.
- Transfer the dough to a mixing bowl and let it cool for a few minutes. Gradually add beaten eggs in small increments, mixing thoroughly after each addition, until the dough forms a smooth paste. It should hold a “V” shape when lifted with a spatula.
- Transfer the dough to a piping bag with the tip cut to the desired size. Pipe mounds onto a parchment-lined baking sheet, leaving space between each puff.
- Place a frozen cocoa craquelin round on top of each mound and lightly press to adhere.
- Bake in a preheated oven at 200°C for 15 minutes. Lower the temperature to 180°C and bake for another 15 minutes. Do not open the oven during baking.
- Cool completely on a wire rack.
Filling
- In a mixing bowl, combine 220g heavy cream, 10g granulated sugar, and 15g condensed milk. Whip at low speed until it thickens, then increase to medium speed until stiff peaks form. Be careful not to overwhip.
- Transfer the whipped cream to a piping bag.
Assembly
- Slice the top third off each puff using a serrated knife.
- Pipe a layer of whipped cream onto the bottom half, add diced strawberries, then pipe another layer of whipped cream.
- Decorate the sides with sliced strawberries and gently press the top back on.