German Chocolate Cream Puffs With Whipped Cream

This German chocolate cream puffs with whipped cream recipe is a simple homemade dessert that is light, airy, and full of rich chocolate flavor. It has soft choux pastry puffs, a smooth chocolate cream filling, and a light whipped cream layer inside. It is beginner-friendly and perfect for coffee time, birthdays, or a holiday dessert table.

Chocolate cream puffs are a bakery favorite in Germany. They are often sold as Schokoladenwindbeutel. This version uses a simple choux dough that comes together in one pan on the stove. The chocolate cream filling cooks in minutes.

The puffs bake until golden and hollow, then get filled with a mix of chocolate pastry cream and whipped cream. Serve them fresh for the best taste and texture. Dust with powdered sugar or drizzle with melted chocolate for extra flair.

Recipe Card

Instructions

Step 1: Make the Chocolate Choux Pastry

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat until the butter melts and the mix starts to boil.
3. Remove from heat. Add the flour and cocoa powder all at once. Stir fast with a wooden spoon until a thick dough forms.
4. Return the pan to low heat. Cook for 1 to 2 minutes, stirring constantly. The dough should pull away from the sides of the pan.
5. Move the dough to a large bowl. Let it cool for 5 minutes.
6. Add the eggs one at a time. Beat well after each egg. The dough should be smooth and glossy.
7. Stir in the vanilla extract. The dough should hold its shape but still be soft.
8. Spoon or pipe 12 even mounds onto the baking sheet. Leave space between them.
9. Bake for 25 to 30 minutes, until the puffs are puffed up and firm.
10. Turn off the oven. Leave the puffs inside with the door slightly open for 10 minutes. This stops them from deflating.
11. Remove from the oven and let them cool completely on a wire rack.

Step 2: Make the Chocolate Pastry Cream

1. In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, and salt together. Add the egg yolks and whisk until smooth.
2. Slowly pour in the milk while whisking. This stops lumps from forming.
3. Cook over medium heat, stirring constantly with a whisk, for 5 to 7 minutes. The cream will thicken and bubble gently.
4. Remove from heat. Stir in the vanilla extract and butter until smooth.
5. Pour the cream into a bowl. Cover with plastic wrap touching the surface. Chill in the fridge for at least 1 hour.

Step 3: Make the Whipped Cream Layer

1. In a large bowl, pour the cold heavy cream.
2. Add the powdered sugar and vanilla extract.
3. Beat with a hand mixer on medium speed until soft peaks form. Do not overbeat, or the cream will turn grainy.
4. Chill the whipped cream in the fridge until you are ready to assemble.

Step 4: Assemble the Chocolate Cream Puffs

1. Cut each cooled puff in half horizontally. Do not cut all the way through.
2. Fold the chilled chocolate pastry cream into the whipped cream gently. Do not overmix.
3. Spoon or pipe the cream mix into the center of each puff.
4. Replace the top half gently. Dust with powdered sugar.
5. Drizzle with melted chocolate if you like. Serve right away, or chill for 30 minutes before serving.

Tips Section

• Use room temperature eggs. Cold eggs can make the dough separate.
• Add the eggs one at a time. Mix well after each one before adding the next.
• The dough should be thick but still drop from a spoon. If it looks too stiff, add a beaten egg a little at a time.
• Do not open the oven door while the puffs bake. Cold air can make them fall.
• Leave the puffs in the warm oven after baking. This helps them dry out and stay crisp.
• Whisk the chocolate cream constantly. If you stop stirring, it can burn or turn lumpy.
• Cover the cream with plastic wrap while it chills. This stops a skin from forming.
• Use cold heavy cream for the whipped layer. Warm cream will not whip well.
• Fold the chocolate cream into the whipped cream gently. Do not stir, or the mix will deflate.
• Fill the puffs just before serving. The cream can make the pastry soft over time.
• If the puffs look soft after cooling, put them back in a 300°F (150°C) oven for 5 minutes to crisp up.

Variations

• Double Chocolate Cream Puffs: Dip the tops in melted dark chocolate and let them set.
• Mocha Cream Puffs: Add 1 teaspoon of instant coffee powder to the chocolate pastry cream.
• Orange Chocolate Cream Puffs: Add 1 tablespoon of orange zest to the chocolate pastry cream.
• Cherry Chocolate Cream Puffs: Add a few pitted cherries into the cream before closing the puffs.
• Mini Chocolate Cream Puffs: Pipe smaller mounds and bake for 18 to 20 minutes for bite-sized treats.

Storage Instructions

Store unfilled chocolate cream puffs at room temperature in a paper bag or a loosely covered container. They stay fresh for up to 2 days. Do not use a tight lid, as trapped moisture makes them soft.

Store the chocolate pastry cream and whipped cream in the fridge in separate airtight containers for up to 3 days. Fold them together just before filling the puffs.

Filled cream puffs should be kept in the fridge and eaten within 4 hours. After that, the pastry starts to soften.

You can freeze unfilled baked puffs for up to 1 month. Place them in a freezer bag and seal well. To reheat, place them in a 350°F (175°C) oven for 5 to 7 minutes. Let them cool before filling.

Do not freeze filled cream puffs. The cream does not thaw well and can turn watery.

For make-ahead prep, bake the puffs and make the chocolate cream one day in advance. Keep the puffs at room temperature in a paper bag and the cream in the fridge. Whip the cream and fill the puffs just before serving.

FAQ Section

Why did my chocolate cream puffs deflate after baking?

They likely came out of the oven too fast. Leave them in the warm oven with the door slightly open for 10 minutes after baking. This helps them dry out and hold their shape.

Can I make chocolate cream puffs without a piping bag?

Yes. Use two spoons to drop even mounds of dough onto the baking sheet. The shape will be a little rustic, but they still taste great.

Can I use milk instead of water in the choux pastry?

Yes. Milk makes the pastry slightly richer and softer. Use the same amount as the water.

How do I stop the whipped cream from turning runny?

Use cold heavy cream and a cold bowl. Beat until soft peaks form, but do not overbeat. If you want extra hold, add 1 tablespoon of instant chocolate pudding mix.

Can I fill chocolate cream puffs with something other than cream?

Yes. Chocolate mousse, vanilla pastry cream, or fruit jam all work well. You can also mix whipped cream with mascarpone for a richer filling.