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Home / Milk Chocolate Filled Cream Puff

Milk Chocolate Filled Cream Puff

Milk Chocolate Filled Cream Puff


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Pate a Choux
  • Croustillant for Pate a Choux
  • Milk Chocolate Pastry Cream (Hot Process)
  • Final Assembly

Pate a Choux

220g (7.8oz)
125g (4.4oz)
125g (4.4oz)
110g (3.9oz)
5g (0.2oz)
2g (0.1oz)
140g (4.9oz)
as needed

Method of Preparation

  1. Crack 250g of the eggs and mix them together using an immersion blender. Strain the eggs and rescale to 220g indicated in the recipe. Set aside to warm to room temperature.
  2. Combine the milk, water, butter, sucrose and salt in a medium saucepan and warm together over low heat until the better is melted.
  3. Turn the heat to medium-high and bring the mixture to a full boil. It’s important to have a uniform mixture at this point, you do not want any lumps of unmelted butter.
  4. As soon as the mixture boils, remove it from the heat (you do not want to evaporate any of the mixture) and add in the sifted all-purpose flour, all at once.
  5. Working quickly with a whisk, incorporate all of the flour into the liquid. In about 30 seconds it should form a smooth mass.
  6. Trade the whisk for a rubber spatula and return the saucepan to the stove and cook the mixture over medium heat, stirring all the while, until the mixture is dry and forms a shiny, smooth mass that stays together, and begins to stick to the bottom of the pan.
  7. Remove the mixture and place it in the bowl of stand mixer fitted with the paddle attachment. Mix the dough on medium speed for 30 seconds to release some steam.
  8. Turn the mixer to medium-low and begin adding the strained eggs in a very slow, steady stream.
  9. Once all of the eggs have been added, stop the mixer and scrape the bowl well all the way to the bottom to ensure the mixture is uniform.
  10. Judge to see if the mixture is the proper consistency. If the mixture seems dry, add some more strained whole eggs or some warmed whole milk until you obtain the V-shaped ribbon when you lift the paddle from the dough.
  11. At this point the dough is ready for piping as desired. The dough can also be refrigerated before piping to firm the dough.
  12. Place the croustillant discs on top of the piped choux and press down lightly. Place in preheated oven at 182.2°C/360°F for approximately 12-15 minutes or until golden brown.

Croustillant for Pate a Choux

100g (3.5oz)
125g (4.4oz)
2g (0.1oz)
125g (4.4oz)

Method of Preparation

  1. Combine the butter, sugar and salt together in a mixer and cream together until smooth.
  2. Add the flour and mix until incorporated.
  3. Roll out between two nonstick mats to about 5mm/ 1/8 inch.
  4. Store in freezer and cut as needed.

Milk Chocolate Pastry Cream (Hot Process)

100g (3.5oz)
200g (7.1oz)
900g (31.7oz)
100g (3.5oz)
90g (3.2oz)

Method of Preparation

  1. Combine sugar and in a bowl; whisk in cream to dissolve the dry ingredients.
  2. Heat milk on the stove.
  3. Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
  4. Bring to a simmer, stirring occasionally; cook for about 1 minute.
  5. Remove from the heat, add in ; cook for about 1 minute.
  6. Transfer to a container and cover with plastic wrap, refrigerate until ready to use.
  7. Place pastry cream in a piping bag with a small straight tip.

Method of Preparation

  1. Place the Chocolate Pastry Cream in a piping bag with a small straight piping tip.
  2. Gently poke a small hole on the bottom of the baked pate a choux.
  3. Fill the pate a choux with as much Chocolate Pastry Cream that will fit inside without extruding out.
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