How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mini Cream Puffs With Vanilla Cream And Chocolate Sauce?

You need 11 ingredients. The key ingredients include: 1/2 cup milk, 5 tbsp butter, cubed, 1 1/2 cups flour, 6 None eggs, and more.

Is Mini Cream Puffs With Vanilla Cream And Chocolate Sauce suitable as general?

Yes, Mini Cream Puffs With Vanilla Cream And Chocolate Sauce falls under the General category and is a great choice for this type of meal.

How do I store leftover Mini Cream Puffs With Vanilla Cream And Chocolate Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Cream Puffs With Vanilla Cream And Chocolate S

Name: Mini Cream Puffs With Vanilla Cream And Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk; 5 tbsp butter, cubed; 1 1/2 cups flour; 6 None eggs; 1 None vanilla bean, split lengthwise and seeds scraped out; 2/3 cup creme fraiche; 1 cup sugar; 3 cups heavy cream; 1/2 cup unsweetened cocoa powder; 1 lb strawberries, quartered; 3 stems mint, leaves picked

Mini Cream Puffs With Vanilla Cream And Chocolate Sauce

Eats Now Editorial Team · 1464 kcal · General

1
Preheat the oven to 425u00b0F. Place the milk, butter, 1/2 cup water and a pinch of salt in a large saucepan on medium heat. Bring to a boil. Add the flour in a steady stream and beat vigorously with a wooden spoon until the mixture comes away from the sides. Transfer the mixture to a mixing bowl and stir in 1 egg. Let stand for 10 mins to cool. Stir in the remaining eggs, one at a time.
2
Spoon the choux pastry into a piping bag with a large star tip. Pipe 12 balls onto each of 2 parchment paper-lined baking sheets. Bake 1 pan at a time for about 20 mins. Do not open the oven door during cooking. Remove from the oven and cool in pan on a wire rack.
3
For the vanilla cream, mix the vanilla seeds with the creme fraiche and 1/3 cup of the sugar. Beat 2 1/2 cups of the cream in a large bowl with an electric mixer until soft peaks form. Fold in the creme fraiche. Cut the puffs in half horizontally, but not all the way through. Spoon the cream into each puff. Freeze for at least 2 hours.
4
For the chocolate sauce, bring 1/2 cup water, 1/2 cup of the sugar and a pinch of salt to a boil in a medium saucepan. Whisk in the cocoa powder and cook, stirring until well blended. Remove from the heat and stir in remaining 1/2 cup cream. Set aside to cool. Sprinkle the remaining 2 tbsp sugar over the strawberries in a large bowl and set aside.
5
About 30 mins before serving, remove the cream puffs from the freezer. Serve with the chocolate sauce and strawberries. Garnish with mint leaves.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Mini Cream Puffs With Vanilla Cream And Chocolate Sauce

Tips for the best results

Variations & substitutions

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