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Whole Grain Chocolate Mousse Cream Puffs

This is my other whole grain chocolate mousse cream puffs. These are better than my previous version.

Chocolate mousse whole grain cream puffs
This is round 2 perfected cream puffs. Yeah! perfected is the word…these Whole Grain Chocolate Mousse Cream Puffs are just to die for.

I think they will not get better than this. I am extremely pleased with the results as these ones are much better for you and the flavor is just unreal. What a winner recipe, you can’t even tell these mousse cream puffs are whole grain and that olive oil was actually used on this, I LOVE THEM.

I did two batches today as one batch was for one of my Spanish friends bday party. The batch with the smaller puffs was the one I took to the party. I actually made those ones plain, just whipped cream and powdered sugar on top, just like these ones I made a while back.

The ones we kept were the more elaborate ones. After all that work I could not see myself giving those away, they were to good to give up :-) I actually ate 8, bad girl.

Anyhow, I hope you get to make these puffs. They are a little bit of work but worth every minute.

Enjoy!

You can see how the pastry looks like on the left picture just before placing on the piping bag, very thick, and in the right picture you can appreciate the chocolate glaze.

Left picture depicts the smaller puffs. On the right picture both smaller and medium puffs side by side. Can you tell the difference? and make sure you get rid off the tips of each puffs before baking, I forgot :-(
Whole Grain Chocolate Mousse Cream Puffs

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Whole Grain Chocolate Mousse Cream Puffs

Miryam's original recipe

Yield: 35-40 medium cream puffs

Ingredients:

1 cup water
4 tablespoons butter, 4 ounces
4 tablespoons olive oil
1 cup whole wheat pastry flour
1/4 cup all-purpose flour
1/4 teaspoon salt
4 organic eggs

Mousse

2 cups of heavy cream
1/3 cup of maple syrup
2-3 tablespoons cocoa powder

Chocolate Glaze

4 tablespoons heavy cream
6 oz dark chocolate chips
2 tablespoons organic milk

Directions:

Preheat oven to 425F. Line two baking sheets with parchment paper.

Put water, butter and oil in a medium-size saucepan over medium-high heat and melt. When the butter has melted, add the flour and salt all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate, about 20 seconds.

Remove from the heat and cool for about 5-10 minutes. Add the eggs, one at a time, beating after each one and until the dough is smooth. I use a wire whisk for this, just like in the picture.

Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto baking sheets previously lined with parchment paper (make sure you get rid of the tips on each puff that forms when you pipping them on to the baking sheet, they tend to burn)

Bake puffs for about 11-12 minutes at 425 F (medium sized ones, for small ones 10-11 minutes at 425F and 6-7 minutes at 375F). Reduce the temperature to 375 F and bake for an additional 6-8 minutes until they are golden brown and puffy.Turn off the oven and open the door a crack and leave cream puffs inside to cool for 20-30 minutes. Remove the cream puffs from the oven.

For the filling:

Beat  heavy cream with a hand mixer. Before it is almost whipped add the maple syrup and whipped until final stage. With a spatula, fold in the cocoa powder.

For the chocolate glaze:

Combine heavy cream, and chocolate in a bowl and microwave on high for 30 seconds. Stir well. Continue microwaving in 20 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Set aside to rest until spreadable but not runny.The mixture will set as it sits. Give it about 30-45 minutes at least.

To assemble the cream puffs, I carefully cut the tops off the puffs (almost completely). Add the filling to each puff using a piping bag. With a spoon or small spatula spread a little bit of the chocolate glaze to each puff or dust with powdered sugar for an easier version.

TIP: You can store unfilled cream puffs in the freezer in a zip log bag. Thaw at room temperature then rewarm in a 350°F oven until warm and crisped.

I like my glaze thick but you can add an extra tablespoon of heavy cream and an extra tablespoons of milk for a runnier version.

 

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12 Responses to “Whole Grain Chocolate Mousse Cream Puffs”

  1. #
    1
    Aisha Jameel — April 12, 2011 @ 3:30 pm

    mmmm i love cream puffs ! i would definitely wanna try that :D
    http://kitchensojourn.blogspot.com :)

  2. #
    2
    Natalie — April 13, 2011 @ 8:14 pm

    ahh I haven’t had cream puffs in years and I’ve never tried making my own. Yours look perfect!

  3. #
    3
    Gemma — April 14, 2011 @ 11:54 am

    Ooooooooooooooooohhhhh! Que bo!!!!! No he fet mai lioneses, ho tinc pendent, i m’agraden taaaaaaaaaaant! Hauré de posar-m’hi aviat, el meu blog i la meva panxa necessiten una recepta de lioneses, i les de trufa són les meves preferides.
    Una abraçada!

  4. #
    4
    Natalie — October 23, 2011 @ 2:36 am

    I love cream puffs, these ones look delicious!

  5. #
    5
    ttovie — October 23, 2011 @ 2:27 pm

    Cool! I’ve switched to wheat flour for most of my baking now and I was just wondering the other day how well it would work with cream puffs. Nice to know it worked perfectly. I’ll have to give it a try.

  6. #
    6
    lisa is cooking — October 23, 2011 @ 3:41 pm

    These are so cute, and I love the idea of a whole wheat pate a choux!

  7. #
    7
    Regan - The Professional Palate — October 23, 2011 @ 10:32 pm

    These are brilliant. We love them.

  8. #
    8
    Tracey — November 20, 2011 @ 1:58 pm

    Hi,if i don’t have whole wheat pastry flour…what can i replace it for? Thanks!

  9. #
    9
    eatgood4life.blogspot.com — November 20, 2011 @ 2:59 pm

    Tracey,

    you can use all purpose flour, let me know how they turn out.

    thanks for visiting my blog

  10. #
    10
    nancyandnic — April 19, 2012 @ 2:39 am

    Mine looked great, until I turned off the oven and opened the door a crack – they sun – suggestions?

  11. #
    11
    eatgood4life.blogspot.com — April 19, 2012 @ 2:52 pm

    Nancyandnic,

    I am so sorry they didn’t work out for you. That stinks. I have not made them in a while but I was planning on making them soon for a gathering.

    The reason that I am thinking of for why your cream puffs deflated is the oven temperature. There are three important phases of baking these, a brief initial high heat phase, a longer lower heat phase, and a brief slow cooling phase.

    I have found a link that explains very well the problems that can come with making cream puffs. Check it out
    http://www.joyofbaking.com/CreamPuffs.html

    While I have never have had the problem of deflated cream pufss I could probably have this in the future so this is very informative for me as well.

    Thanks for visiting my blog and I am sorry your cream puffs deflated :-( Hope this answer helps!!

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    12
    nancyandnic — April 21, 2012 @ 4:15 pm

    I made them again – before your reply – I had put in an extra half cup of flour in the first batch :). They worked the second time round, I also lowered the temp to 410 for the first 15 mins as the bottoms got burnt the first time too.

    Thanks for the reply.

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