Oh goodness I cannot get enough cream puffs. Maybe it’s because of my previous job at a cream puff bakery and because I ate one basically every day, or maybe it’s because they are just so darn good.

Whatever the reason, they’re addicting. I LOVE chocolate pastry cream and made half a batch the last time I made cream puffs. This time, I decided to go all the way and do a full chocolate pastry cream with fresh raspberries inside. THEN you top it off with a chocolate glaze. These are too good they should be illegal.

One would believe that there would be too much chocolate. First of all, there is no such thing as too much chocolate. Second of all, the tartness from the raspberries cut through the sweetness of the chocolate. The outside crispness of the cream puffs balances out the creaminess of the pastry cream. Perfect balance all around.

To make these,you need chilled pastry cream and cooled profiteroles. To make the pastry cream into a chocolate pastry cream, simply melt 1/2 a bag of semisweet chocolate chips in a microwave on medium heat until it is melted. Whisk it into the pastry cream until it is smooth and creamy. Take the chocolate pastry cream and refrigerate until it is cool.  Wash one and a half box of fresh raspberries and make sure you pat them dry with a paper towel.

With scissors, cut the cream puffs horizontally in half. Use scissors instead of a knife as a knife may cause the puff to deflate. Fill each half with 1/4 cup of chocolate pastry cream and assemble four raspberries onto the cream. Place another teaspoon of pastry cream on top of the raspberries and place the top back on.

Make the chocolate glaze and pour a generous spoonful of chocolate onto the cream puffs. Spread it out so that the chocolate can spread out and over the sides of the puff.

And then watch it slowwwly drip down.

Drool.

Keep them refrigerated until you are ready to devour them!

Raspberry Eclairs

Chocolate Pastry Cream, recipe below

Pate a Choux (Cream Puffs), recipe can be found here

Chocolate Glaze, recipe below

1-2 box fresh raspberries

Take the cooled cream puffs and take scissors to cut them in half horizontally. Spoon 1/4 c chocolate pastry cream inside and place 3-4 raspberries on top. Take 1 teaspoon of chocolate pastry cream and place on top of the raspberries. Place the top of the cream puff back on. Once all of the cream puffs have been filled, generously spoon on the chocolate glaze and with the back of a spoon, spread it over the top.

Chocolate Pastry Cream

1 batch chilled Pastry Cream, recipe can be found here 

6 oz semisweet chocolate morsels

In a medium heat proof bowl, microwave the chocolate chips on medium heat for 2 minutes until it is melted. Dump the chilled pastry cream in and with a whisk, vigorously whisk the cream until it is smooth and glossy. Refrigerate for another 20-30 minutes until it is chilled.

Pate a Choux (Cream Puff) recipe can be found here

Chocolate Glaze

1 bag of semisweet chocolate

2 Tbsp unsalted butter

Over a double broiler, melt the chocolate and butter until smooth and glossy. Remove from heat to use.