A few weeks ago, I had an irresistible craving for cream puffs. Not the classic kind filled with whipped cream, but something closer to a French éclair or a religieuse: delicate choux pastry filled with chocolate pastry cream, yet still light and airy. What I was really craving, I realized, was a chocolate crème diplomate; the beautiful balance between pastry cream and whipped cream. Rich and silky, yet wonderfully light.
If you’re not familiar with crème diplomate, don’t worry. Until recently, I wasn’t either, even though I had probably enjoyed it many times in French pâtisseries without knowing its name. I only discovered it last year while working on my strawberry tart recipe, which some of you may remember.
After a few attempts in my kitchen, I finally arrived at a version that feels just right: elegant, airy, deeply chocolatey, and surprisingly simple to make. Don’t be intimidated by the length of the instructions, there’s nothing particularly complicated here. You won’t need any special equipment either. I personally never quite managed to master a piping bag, so these cream puffs are shaped simply with a spoon. Like most good things in the kitchen, this recipe simply asks for a little time and a little patience, nothing more.
So if you find yourself with a quiet Sunday afternoon ahead, I warmly recommend making a batch. I have a feeling that anyone who tastes these chocolate cream puffs will ask you the same question: Where did you find this recipe?
P.S. I recently ordered a small camera that should arrive very soon. This year, I’d love to step outside my comfort zone and share a new format with you, this time in video. My idea is simple: invite you into my kitchen here in Amsterdam and share some of my favorite recipes with you in a more intimate way. If that sounds like something you’d enjoy, you can subscribe to my YouTube channel Chez Léonce. I would be delighted to welcome you there when the first episode is ready :).
French Chocolate Cream Puffs with Light Chocolate Diplomat Cream
Ingredients
Pâte à Choux
- 1 cup (240 ml) water
- 7 tbsp + 1 tsp (100 g) unsalted butter
- 1 tbsp + 1 tsp sugar
- ½ tsp fine sea salt
- 1 cup + 1 tbsp (125 g) all-purpose flour, sifted
- 3 to 4 large eggs
Chocolate Pastry Cream Base
- 1⅔ cups (400 ml) whole milk
- 4 large egg yolks
- 7 tbsp (90 g) sugar
- 5 tbsp (40 g) cornstarch
- 4¼ oz (120 g) 55% dark chocolate, finely chopped
- 1 tbsp + 1 tsp (20 g) unsalted butter
- Pinch of salt
Chantilly
- 1 cup (240 ml) heavy cream, very cold
- 2½ tbsp powdered sugar (optional)
Instructions
Pâte à Choux
- In a saucepan, bring the water, butter, sugar, and salt to a full boil.
- Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon.
- Return to medium heat and cook, stirring constantly, until the dough forms a ball and pulls away from the sides. A thin film will form on the bottom, this is normal.
- Remove from heat and let cool for 2 minutes.
- Add the eggs one at a time, mixing fully after each addition. You may not need all four eggs. The dough should be glossy and smooth, forming a slow “V” shape when lifted with a spatula.
Shaping (no piping bag needed)
- Using two spoons, form small mounds about 1½ inches (3–3.5 cm) wide on a lined baking sheet. Lightly smooth the tops with a damp fingertip. Keep them small, this ensures even baking and a light interior.
Baking
- 340°F (170°C) for 15 minutes. Increase to 355°F (180°C) for 10–15 minutes. Do not open the oven early. They should be deeply golden, light, and firm.
- Turn off the oven, crack the door slightly, and let them sit inside for 10 minutes to dry. Cool completely on a rack.
Chocolate Pastry Cream
- Heat the milk until steaming.
- Whisk yolks and sugar until pale. Add cornstarch.
- Slowly pour in the hot milk while whisking. Return to heat and cook until thick and bubbling.
- Remove from heat. Add chocolate, butter, and salt. Stir until smooth. Press plastic wrap directly onto the surface and chill completely. The cream should be firm once cold, this is essential for the diplomat texture.
Chocolate Diplomat Cream
- Whip the heavy cream to soft peaks.
- Whisk the pastry cream until smooth.
- Fold in one-third of the whipped cream to loosen. Gently fold in the remaining cream until airy but stable. The final texture should be silky and light, yet structured enough to hold its shape.
Assembly
- Slice a small lid off each puff. Fill generously.
- Replace the tops and dust lightly with powdered sugar.
- Serve within 4–6 hours for best texture.
Notes
- Use 55% dark chocolate for a rounder, more Parisian flavor.
- Smaller puffs bake more evenly and stay crisp.
- Fill shortly before serving to preserve the shell texture.
