These super easy cream puffs recipe with vanilla cream filling and topped with chocolate sauce, plus a good sprinkle of desiccated coconut are one of the most delicious French dessert recipes.
You will probably hear more about profiteroles or French chocolate eclairs, and while the difference between them is minimal, they all share the same dough. It’s a lot simpler to make them than you would think, and this is the only easy cream puffs recipe you will ever need. The vanilla cream filling is silky and luscious, the one and only French crème pâtissière recipe, which can be used as a base for so many other desserts.
It’s almost a tradition now to make these cream puffs for the New Year’s Party, mum bakes them every single year without a fail. As a child I used to love giving a helping hand when making them, or shall we say licking the cream bowl clean. Still helping, right? Although mum usually choose the long shape, which would qualify them as eclairs, I prefer the round shape.
Anyway, regardless of the shape, they are so delicious. The amount I have listed below give you a pretty large batch, so you will have to use 2 baking trays to make the choux pastry, or the dough. The cream filling, if you happen to have any leftover, can be easily used for any tarts. Or just sandwich some crackers together, dip them in chocolate sauce, and you’ve got a dessert in seconds.
Using dessicated coconut is entirely optional, but I think they look a lot nicer with it, and get that nice extra flavour. When you make the chocolate topping, do leave it to cook down, so it can get a change to harden a bit, otherwise it won’t really top the cream puffs well, and you’ll end up with really messy hands when you eat them.
As a general rule, the cream filling and the dough also have to be completely cool before baking and filling them. Don’t worry if the choux pastry is crispy when they come out of the oven, the soften nicely once they are refrigerated. And here you have, an indulgent dessert to treat yourself with no matter the occasion.
Easy cream puffs recipe with vanilla cream filling and chocolate glaze, an indulgent dessert for any party.
- 250 ml water ( 1 cup)
- 150 ml sunflower oil (5 oz)
- 250 g flour (2 cups)
- 5 medium eggs
- a pinch of salt
- 750 ml milk (2 cups)
- 150 g sugar (3/4 cups)
- 8 tbsp plain flour
- 100 g butter (/2 cup)
- 2 tsp vanilla extract
- 100 g icing sugar (1 cup)
- 3 tbsp cocoa powder
- 3 tbsp sunflower oil
- 4 tbsp boiling water
- dessicated coconut to decorate
Preheat the oven to 180 degrees C. (375 Fahrenheit).
To make the pastry, mix the water, oil and salt into a pan and bring it to the boil. Remove the pan from the heat, add the flour mixing quickly with a spatula. You will get a dough-like texture. Leave it to cool.
Add the eggs one by one and mix well until you get a smooth texture.
Line 2 large baking trays with greaseproof paper.
You can either use a piping bag or just a spoon to scoop the mixture onto the baking trays. Make sure you leave about 2 cm between each of the pastries.
Bake them at 180 degrees C for 15-20 minutes or until golden-brown.
To make the filling, boil half of the milk with the sugar.
In a separate bowl, mix the flour with the other half of milk.
Pour the milk and flour mixture over the sugar one and simmer them until the cream thickens.
Allow the cream to cool a bit, then add the butter and mix well. The cream will become really smooth and delicious.
Mix in the vanilla extract.
For the glaze, mix all the ingredients together.
Once the pastries are ready, transfer them to a rack and allow them to cool. Half each of the pastries and fill them with cream and glaze with the cocoa powder mixture. Decorate with dessicated coconut. Delicious!!!