Turning Simple Ingredients into Decadent Chocolate Cream Puffs

By Whisk Takers

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**Choux Pastry** * 1/3 cup (80 ml) water — you can add a little more if needed * 1/3 cup (80 ml) milk — can be replaced with water * 2/3 stick unsalted butter (70 g) * Pinch of salt * 1 cup flour (115 g) * 3 eggs — sometimes 4 (adjust according to dough consistency) **Baking:** Bake at **375°F (190°C)** for 15 minutes, then reduce to **340°F (170°C)** and bake for another 25–30 minutes. In the last 5 minutes, watch closely to prevent burning. **Key Tips:** * The butter mixture must come to a boil. Otherwise: * The flour won’t cook through properly → the dough will be torn and lumpy; * The fat won’t distribute evenly → the texture will suffer; * The puffs will rise poorly or not at all. * Dry the dough well over low heat for about 4–5 minutes — this is the key to making the puffs rise beautifully and stay hollow inside. * Add the eggs one at a time for better incorporation and to control the dough’s consistency. --- **Chocolate Cream Filling** * 1 1/2 cups milk (360 ml) *