Chocolate Cream Puffs: Easy French Pastry Recipe

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Panade: Combine the water, butter, salt, and granulated sugar in a medium saucepan over medium-high heat. Bring the mixture to a rolling boil, ensuring all the butter is melted.
3. Remove the pan from the heat and immediately add all the all-purpose flour at once. Stir vigorously with a wooden spoon until a thick, cohesive dough (the panade) forms and pulls away from the sides.
4. Return the pan to medium heat and continue stirring and cooking the dough for 2–3 minutes. This critical step cooks the starches, allowing a thin film to form on the bottom of the pan.
5. Transfer the panade to a large mixing bowl or stand mixer fitted with the paddle attachment. Allow the dough to cool for 5 minutes before proceeding.
6. Add the eggs one at a time, mixing well after each addition. Ensure the egg is fully incorporated before adding the next. The final dough should be smooth, shiny, and thick enough to hold its shape (if a peak falls into a soft V-shape, it is ready).
7. Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 6 large, evenly spaced mounds onto the prepared baking sheet.
8. Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) without opening the door and bake for an additional 25 minutes, or until the shells are deeply golden brown and firm.
9. Turn off the oven, prop the door open slightly, and allow the puffs to cool inside for 10 minutes to prevent collapse. Transfer to a wire rack to cool completely before filling.
10. Prepare the Mousse Filling: In a separate bowl, whip the heavy cream, cocoa powder, 1 Tbsp powdered sugar, and vanilla extract until stiff peaks form.
11. Once the shells are cool, slice them horizontally. Fill the bottom shell generously with the chocolate mousse, replace the top, and dust with powdered sugar before serving.