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Frozen cream puffs up close.

Frozen Cream Puffs

Homemade pastry encloses milk chocolate and vanilla cream filling to make these frozen delights. This is such a tasty dessert.
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Servings:18 cream puffs

Ingredients

For the shells:

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 4 large eggs

For the filling:

  • ¾ cup milk chocolate chips
  • 2 cups whipping cream
  • 3 tablespoons confectioners’ sugar
  • 2 ½ teaspoons vanilla extract

Instructions

To make the shells:

  • Line two baking sheets with parchment paper and set them aside.
  • Boil 1 cup of water along with the butter in a medium pan on the stovetop and then reduce to medium heat. Quickly add the flour and salt. Stir rapidly to form a soft dough, and then continue to cook while stirring constantly for 3 additional minutes.
  • Remove the pan from the heat and let the mixture cool for 10 minutes. Then stir in one egg at a time, while stirring until smooth after each addition. Now cover the mixture with plastic wrap and place it in the refrigerator to chill for at least 1 hour.
  • Once the dough has chilled completely, remove it from the refrigerator and preheat the oven to 400°F. Scoop the dough out in rounded tablespoonfuls onto the prepared baking sheets.
  • Bake for 20 minutes and then reduce the heat to 375°F and bake for an additional 15 – 20 minutes. They are finished once they turn golden brown on all sides and don’t collapse on themselves when removed from the oven. Let them cool completely on a cooling rack.

To make the filling:

  • Place the chocolate chips into a microwave-safe bowl and microwave for 30-second intervals while stirring in-between until the chocolate has melted completely. Set aside and let it cool to almost room temperature.
  • Meanwhile, beat the whipping cream, sugar, and vanilla until stiff peaks have formed, and then gently fold in the melted chocolate.
  • Transfer the chocolate cream filling into a piping bag with a round tip attached to it. Pierce each shell by carefully pushing the round tip into the side of the shell and then fill the shell with the cream.
  • Place the cream puffs into an airtight container and freeze them overnight. Serve them frozen with a dusting of confectioners’ sugar or use leftover chocolate chips to drizzle melted chocolate over them.

Notes

  • You can either dust these with powdered sugar before serving or drizzle with melted chocolate. Or, if you're feeling indulgent, both!
  • If you're torn between milk chocolate and white chocolate, you can use one kind in the filling and drizzle the finished frozen cream puffs with the other kind.
  • Freeze them for up to 3 months. They're great as an emergency dessert if you get unexpected guests!

Nutrition

Calories: 204kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 93mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg