Chocolate-Covered Cream Puffs with Rich Chocolate Glaze

This easy cream puffs recipe is one of the best you’ll try. Shared by a friend, it quickly became a favorite thanks to its simple method and great results. Follow the clear steps below and enjoy light, golden puffs filled with a creamy topping.

Cream puffs are simpler than they look. With a few basic steps and a reliable oven, you’ll have impressive treats that far surpass store-bought versions. They puff up in the oven and become hollow inside, which makes them ideal for filling.

Ingredients for Easy Cream Puffs:

• 1 cup water
• 1 stick unsalted butter
• Pinch of salt
• 1 cup all-purpose flour
• 4 eggs

How to Make Easy Cream Puffs:

1. In a saucepan over medium-high heat, combine the water, butter and a pinch of salt. Bring to a simmer until the butter melts.
2. Add the flour all at once and whisk quickly. Continue whisking until the mixture pulls away from the pan and forms a smooth ball, about 1–2 minutes.
3. Remove the pan from heat and let the dough cool for about 3 minutes.
4. Transfer the dough to a stand mixer fitted with the paddle attachment. Beat briefly to release some heat, then add the eggs one at a time, mixing well after each addition. After adding the last egg, beat for about 2 minutes. The dough should be tacky and creamy.
5. Fit a piping bag with a round tip (or use a zip-top bag with a corner snipped off) and fill it with the dough.
6. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. Tip: dab a little batter on each corner of the sheet before laying down the parchment to keep it from sliding while piping.
7. Pipe each puff by holding the bag downward, squeezing in place for about 5 seconds, then slowly moving upward to form a mound about 1.25″ wide — resembling a large Hershey’s kiss. Use your finger dipped in water to smooth any sharp points and detach the dough cleanly.
8. Bake for 25–30 minutes without opening the oven door. Opening the oven can cause the puffs to deflate. The finished puffs should be golden on the outside and hollow inside. Cool completely on a rack before filling.

Note: Puffs rise significantly during baking and should be moist inside but not doughy.

Filling and Topping Ingredients:

• 1 (8 oz) container Cool Whip (lite or fat-free works)
• 3 tablespoons sweetened condensed milk
• 3 tablespoons whipped cream cheese
• Approximately 14 oz milk chocolate (for melting)

To Make the Filling:

1. In a large bowl, beat the whipped cream cheese until smooth. Add Cool Whip and condensed milk, then beat until the mixture is creamy and thick. Chill until ready to use.

How to Melt Chocolate:

1. Place chocolate pieces in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

To Assemble the Puffs:

1. Using a narrow piping tip, insert it into the side of each cooled puff and fill with the chilled cream mixture.
2. Dip the tops of the filled puffs into the melted chocolate, allow excess to drip off, then place them on a tray. Refrigerate until the chocolate sets and keep refrigerated until serving.

Serve cold for best texture and flavor.

Easy Cream Puffs Recipe

5 from 1 vote

By: Alyona’s Cooking

This easy cream puffs recipe is simple and produces light, delicious puffs—perfect for sharing or serving at gatherings.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 15 people

Course: Dessert

Cuisine: American

Ingredients

• CREAM PUFFS:
• 1 cup water
• 1 stick unsalted butter
• Pinch of salt
• 1 cup all-purpose flour
• 4 eggs
• FILLING & TOPPING:
• 1 (8 oz) container Cool Whip
• 3 tbsp sweetened condensed milk
• 3 tbsp whipped cream cheese
• About 14 oz milk chocolate, melted

Instructions

• Melt butter and salt in water over medium-high heat. Add the flour and whisk quickly until a smooth ball forms and the mixture pulls away from the pan (1–2 minutes).
• Transfer the dough to a stand mixer with the paddle attachment. Beat briefly, then add eggs one at a time, mixing well after each. After the last egg, beat 2 minutes more. The dough should be tacky and creamy.
• Place the dough into a piping bag fitted with a round tip.
• Preheat the oven to 375°F and line two large baking sheets with parchment paper.
• Pipe mounds about 1.25″ wide by holding the bag downward, squeezing for about 5 seconds, then lifting slowly. Smooth pointy tops with a wet finger.
• Bake 25–30 minutes without opening the oven door. Allow to cool completely; puffs should be golden and hollow inside.
• For the filling: beat cream cheese until smooth, then fold in Cool Whip and condensed milk. Chill until ready to use.
• Assemble: pipe filling into each puff using a narrow tip, dip tops in melted chocolate, place on a tray and refrigerate until set. Serve cold.

Notes

Tip: Dab a small amount of batter on each corner of the baking sheet before laying the parchment to keep it from sliding while you pipe the puffs.

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