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Peanut Butter & Chocolate Cream Puffs

Peanut Butter & Chocolate Cream Puffs
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Delicious homemade Peanut Butter & Chocolate Cream Puffs featuring light and airy choux pastry filled with a rich, creamy peanut butter filling and topped with a glossy chocolate glaze. This easy-to-make dessert combines the perfect balance of creamy peanut butter and decadent chocolate for a treat that’s ideal for any occasion.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)

Peanut Butter Cream Filling

  • 1 cup heavy cream
  • 1/2 cup smooth peanut butter
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 4 ounces semi-sweet or dark chocolate (chips or baking chocolate)
  • 1 tablespoon heavy cream or unsalted butter (optional for glaze shine)

Instructions

  1. Prepare the Choux Pastry: Bring water and butter to a boil in a saucepan. Remove from heat and quickly stir in all the flour until a smooth dough forms. Return briefly to heat to dry the dough slightly. Transfer to a bowl and cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough is silky and sticky.
  2. Pipe and Bake the Pastry Shells: Using a piping bag, pipe uniform rounds of dough onto a parchment-lined baking sheet. Bake initially at a high temperature to encourage puffing, then reduce the heat to dry out the shells and get them crisp. Let the shells cool completely to maintain hollow centers.
  3. Make the Peanut Butter Cream Filling: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the smooth peanut butter until well combined, creating a light yet flavorful filling.
  4. Fill the Cream Puffs: Once cooled, slice or poke holes in each shell and pipe the peanut butter cream filling inside generously using a small nozzle or spoon.
  5. Prepare the Chocolate Glaze: Melt the chocolate gently over a double boiler or microwave, stirring frequently for smoothness. Optionally, add a tablespoon of heavy cream or butter for a silky shine.
  6. Glaze the Cream Puffs: Dip the tops of the filled cream puffs into the melted chocolate glaze or drizzle the chocolate over them. Let the glaze set before serving to achieve a glossy finish.

Notes

  • Ensure the choux pastry dough is dry enough before adding eggs for proper puffing and hollow centers.
  • Use room temperature eggs to incorporate them better into the dough and create loftier puffs.
  • Cool pastry shells completely before filling to prevent sogginess.
  • Whip cream only until soft peaks form to maintain lightness in the peanut butter filling.
  • Melt chocolate slowly and avoid overheating to keep the glaze smooth and shiny.

Nutrition

Keywords: peanut butter cream puffs, chocolate cream puffs, choux pastry dessert, peanut butter filling, chocolate glaze dessert

Find it online: https://lillysplate.com/peanut-butter-chocolate-cream-puffs/