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A serving of Chocolate and Chai into Cream Puffs made for two is for Valentine's Day with everyone is sharing chocolate recipes which is all well and good, but to be honest, when I thought about my significant other, he loves a good cup of tea...and he also loves cream puffs, profiteroles and eclairs so it made sense to combine those these.

We don't actually celebrate Valentines and this year we're taking a train to spend the weekend with grandma. Love and all the good qualities it encompasses should be present every day so we try our best to show up every day and so this was more a gesture for you...some cream puffs that come together really quickly and have a ground chai tea in the whipped cream.

Cream puffs are an easy dessert, and often the thought is that you need a piping bag to make these and honestly, if you want them to look perfect you might need one, but these are beautifully imperfect like any relationship and so a piping bag isn't actually essential.

Why you'll love these

Light pastry

The cocoa powder does not take away from how nice and light these pastries are to consume.

Chai cream filling

Lightly spiced that compliments the chocolate perfectly, it's a nice addition here.

Chocolate icing

The chocolate flavor in the pastries is light so that icing really adds the flavor punch here.

How to prepare Chocolate Chai Cream Puffs

Prepare the tray: Greaseproof your baking tray with butter and add a little water, tapping to leave water beads.
Sift it: Sift the flour, cocoa powder and add the sugar and set that aside!
Heat: The water and butter are heated until melty and simmering.
Beat: Add the flour and sugar to the saucepan and combine swiftly with a wooden spoon.
Eggs a do: Add a quarter of the lightly beaten eggs and whip until combined.
Repeat: Continue with those eggs until all combined and smoooooooooth!
Spoon: Take half a tablespoonful and smooth out and place on your tray.
Bake and turn: Bake for 10 minutes, increase that heat and then turn that baking tray.
Cool it: Remove from the oven and set aside to cool fully.
Chai cream: Prepare your chai cream filling.
Spoon it: Spoon (or pipe) the cream filling into the centers of your cream puffs.
Chocolate icing: Prepare the chocolate icing and drizzle over.
Serve em up: Serve these up and enjoy!

Tips for the best Chocolate Chai Cream Puffs

Traditional choux pastry: For the more traditional Choux Pastry without any twists, you can find the recipe here.

Water beads on your tray: The water on your tray will create a steamy atmosphere which gives the cream puffs their perfect crust in texture and fluffy interior.

Twist on this chocolate chai flavor: If you prefer fruity flavors and have some freeze dried raspberries or strawberries on hand, you could easily sub this instead of the chocolate to make these less chocolate heavy.

Flavored cream options: The flavored cream is my twist to my significant other, so if you hate tea you could switch out and add some ground coffee to the whipped cream or jam or whatever your loved one prefers. Make these with the intention to surprise them and enjoy together while hanging out.

More chocolate recipes you'll enjoy

Fudgy Brownies

Caramelized White Chocolate Chocolate Brookies

Flourless Chocolate Cake

How to make:

Preheat the oven to 200ºC/390F and lightly grease a baking tray, pour a little water over the top and tap to remove excess water leaving only water beads remaining on the tray.

Sift the flour and cocoa powder into a bowl, add the sugar and set aside.

Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture is simmering.

Remove from the heat and pour the chocolate flour mix into the liquid, stirring swiftly to combine with a spatula or wooden spoon until the dough is smooth and no longer sticks to the side of the saucepan.

Add a quarter of the eggs, beating to combine until smooth.

Continue adding the eggs in the same manner until they are fully incorporated and the dough is smooth.

Either spoon a heaped tablespoon of the pastry onto the prepared baking tray and shape into a smooth round shape or place the dough into a piping bag and pipe evenly onto your prepared baking tray.

Place in the oven and bake for 12 minutes, increase the heat to 220ºC/430F, turn the tray around and bake for a further 14 minutes or until they are all lightly golden.

Remove from the heat and place on a cooling rack, allowing to cool fully.

To make the whipped cream, blend the sugar and loose chai tea until fine. Pour the cream into a bowl and add the chai sugar.

Whip until soft peaks have just formed.

Carefully slice each pastry half way near the base where it has split while baking and pry open slightly, filling with a heaped tablespoon of cream, closing back up again to hide the cut.

Place all the icing ingredients in a bowl and whip until well combined and smooth. Place in a microwave for 10 seconds (or a double boiler until the icing has the consistency of syrup).

Remove and pour an even amount over the top of each cream puff.

Devour immediately.

Chocolate Chai Cream Puffs

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Author: Sylvie Taylor
Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41 minutes
Yield: Makes 6
Category: Baking, Dessert

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Description

A hint of chai in the cream of these chocolate puffs will make a great surprise for your loved ones and you don't need to know how to pipe to create these.

Ingredients

60 grams / ½ cup - 1 tablespoon bread flour
10 grams / 1 ½ tablespoons cocoa powder
14 grams / 1 tablespoon superfine/caster sugar
130 milliliters / ½ cup + 2 teaspoons cold water
50 grams / 1.75 ounces butter, cubed
2 eggs, lightly beaten
Chai Cream Filling
28 grams / 2 tablespoons superfine/caster sugar
1 heaped teaspoon loose chai tea
120 milliliters / ½ cup heavy cream
Chocolate Icing
50 grams / ½ cup confectioner's/icing sugar
5 grams / 2 teaspoons cocoa powder
14 grams / 3 teaspoons milk
¼ teaspoon sea or kosher salt

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Instructions

Preheat the oven to 200ºC/390F and lightly grease a baking tray, pour a little water over the top and tap to remove excess water leaving only water beads remaining on the tray.
Sift the flour and cocoa powder into a bowl, add the sugar and set aside.
Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture is simmering.
Remove from the heat and pour the chocolate flour mix into the liquid, stirring swiftly to combine with a spatula or wooden spoon until the dough is smooth and no longer sticks to the side of the saucepan.
Add a quarter of the eggs, beating to combine until smooth.
Continue adding the eggs in the same manner until they are fully incorporated and the dough is smooth.
Either spoon a heaped tablespoon of the pastry onto the prepared baking tray and shape into a smooth round shape or place the dough into a piping bag and pipe evenly onto your prepared baking tray.
Place in the oven and bake for 12 minutes, increase the heat to 220ºC/430F, turn the tray around and bake for a further 14 minutes or until they are all lightly golden.
Remove from the heat and place on a cooling rack, allowing to cool fully.
To make the whipped cream, blend the sugar and loose chai tea until fine. Pour the cream into a bowl and add the chai sugar.
Whip until soft peaks have just formed.
Carefully slice each pastry half way near the base where it has split while baking and pry open slightly, filling with a heaped tablespoon of cream, closing back up again to hide the cut.
Place all the icing ingredients in a bowl and whip until well combined and smooth. Place in a microwave for 10 seconds (or a double boiler until the icing has the consistency of syrup).
Remove and pour an even amount over the top of each cream puff.
Devour immediately.

Notes