Description
Light, airy choux pastry shells filled with rich peanut butter cream and topped with silky chocolate ganache. These elegant yet indulgent Peanut Butter & Chocolate Cream Puffs are perfect for celebrations or special treats.
Ingredients
1/2 cup (120 ml) water
4 tbsp (60 g) unsalted butter
Pinch of salt
1/2 cup (65 g) all-purpose flour
2 large eggs, room temperature
1 cup (240 ml) heavy cream
1/3 cup (80 g) smooth peanut butter
2 tbsp (30 g) powdered sugar
1 tsp vanilla extract
4 oz (115 g) semisweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream (for ganache)
1 tbsp (15 g) unsalted butter (for ganache)
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and stir in flour until the dough pulls away from the sides of the pan.
- Return to medium heat, stirring constantly for 1 minute to slightly dry the dough.
- Transfer dough to a bowl and let cool for 2 minutes.
- Add eggs one at a time, beating well after each until dough is smooth and glossy.
- Using a piping bag or spoon, drop 1½ tbsp portions onto the baking sheet, spaced 2 inches apart.
- Bake for 20 minutes at 400 °F, then reduce oven to 350 °F (175 °C) and bake for 10 more minutes, until golden and puffed.
- Cool completely on a wire rack.
- Whip cream to soft peaks, then fold in peanut butter, powdered sugar, and vanilla until smooth. Keep chilled.
- Place chopped chocolate in a bowl. Heat cream and butter just to a simmer, pour over chocolate, let sit for 1 minute, then stir until smooth.
- Slice the top third off each puff. Fill each with about 2 tbsp of peanut butter cream, replace tops, and spoon ganache over each puff.
- Let ganache set for a few minutes before serving or refrigerate for up to 2 hours.
Notes
Add espresso powder to the ganache for a mocha twist.
Sprinkle chopped roasted peanuts on ganache before it sets for extra crunch.
Swap peanut butter with almond butter for a milder flavor.
Mix in raspberry jam with cream filling for a fruity variation.
Use Greek yogurt instead of cream for a lighter filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cream puff
- Calories: 280
- Sugar: 10g
- Sodium: 70mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
