Italian fried cream puff with chocolate

Italian fried cream puffs with chocolate cream are delicious morsels of fried choux pastry. Really delicious, one leads to another.

Italian fried cream puff with chocolate

Video recipe of the day

  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Cooking time10 Minutes
  • Cooking methodFrying
  • CuisineItalian


For cream puff

7.9 ounces all purpose (AP) flour (225 g)
1 tablespoon sugar
8.8 ounces milk (250 g)
10.5 ounces eggs (300 g)
4.4 ounces unsalted butter (125 g)
1 teaspoon salt

For chocolate cream

2 cups milk (500 g)
5 yolks
5 teaspoons rice starch (25 g)
5 teaspoons cornstarch (25 g)
1 vanilla bean
4.4 ounces chocolate drop (125 g)

For frying

35 ounces sunflower oil (1 l)


3 Bowls
1 Whip
1 Saucepan
1 Piping bag
2 Pots
1 Container


For cream puff

In a saucepan, pour the butter, water, milk, salt and sugar and bring to the boil until the butter has melted. When it starts to boil, remove from the heat and add all the sifted flour and mix well avoiding the formation of lumps. Put it back on the heat and let it dry for 1 or 2 minutes. The dough is ready when it starts to come off the pan. Transfer the mixture to a bowl or mixer and mix with a whisk to cool for about 2 minutes. Add the eggs, one at a time, waiting for them to blend before adding the next one. Before adding the last egg, check that the mixture is soft and if the mixture forms a triangle with a ladle it means that it is ready, otherwise you will have to add the last egg. Fill the pastry bag with the smooth nozzle and start forming piles of dough on previously cut sheets of parchment paper in the shape of a square. Dip the puffs into boiling oil with parchment paper, which will be removed as soon as it comes off the puff. Leave to drain on absorbent paper until completely cooled. 

For chocolate cream

Open the vanilla and take the seeds from inside. Heat the milk with the vanilla pod. Mix the vanilla seeds with the eggs and sugar and whisk. Add the starches and mix well. Pour the hot milk into the cream, mix with a whisk, cook while stirring. Remove from the heat and add the chocolate. Mix with a whisk until incorporated. Put the cream in a low and large container. Cover with contact film. Leave to cool quickly and transfer to the fridge for a few hours. Can be kept in the fridge for up to 3 days.

Fill a sac a poche with the chocolate cream. Fill the cream puffs with the chocolate cream. Sprinkle with powdered sugar


Cook’s tips

The stuffed puffs can be stored in airtight container for 2-3 days in the refrigerator.

You can fill the puffs with nutella instead of the chocolate cream.

Recipe of dessert

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Italian fried cream puff with chocolate

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