Serious Eats: Recipes
Triple Chocolate Cream Puffs
- Use a good quality chocolate for superior flavor. In this recipe, I like to use a bittersweet chocolate that's 60% cacao, otherwise use semisweet.
- Make sure to let the choux paste cool slightly before adding the eggs, and quickly whisk in the first egg to prevent it from cooking on the bottom of the pan.
- While the puffs are in the first stage of baking, hold back any temptation to open the oven door! Any change in oven temperature before the shells are fully puffed may cause them to deflate.
- If the ganache seems too loose at first, just let it cool down a bit to thicken.