Cooking with Katie

Chocolate Mousse Cream Puffs

Can you imagine anything more perfect? A delicate, little cream puff filled with light, airy chocolate mousse, this is heaven. Filling these with chocolate mousse is a great way to change up a traditional cream puff, and your guests will be very impressed by them! These are any kid’s, or adult’s, dream!

 Speaking of kids, I made these with the help of some very special people. My aunt and cousins live in west Texas and came to stay with us for a few days on their way to Tennessee. The two little girls, Gracie and Molly, had so much fun helping me make these yummy treats.

They are the sweetest little cuties, and I always enjoy getting to spend time with them and their family!

Chocolate Mousse Cream Puffs

Make your pat a choux and bake the cream puffs.

In the mean time, make the chocolate mousse, but double the recipe so that you have some left over! (BTW, I did not have enough heavy cream to make 2 recipes of chocolate mousse, so I just beat 2 egg whites with a pinch of salt in a mixer until stiff peaks formed and used that as well as the heavy cream.)

When the cream puffs are completely cool, fill a piping bag fitted with tip#12 with the chocolate mousse and fill each cream puff. Refrigerate until ready to serve. Keep the rest of the chocolate mousse in the refigerator in ramekins   wrapped with plastic wrap and save to enjoy another night. 🙂


Banana Pudding Cream Puffs

This recipe is for my Aunt Leisa, who loves banana pudding more than anyone else I know….including me. 🙂

Ok, get ready to see a lot of cream puff posts in the next few weeks because I’ve kind of become obsessed with them! I’m stuffing profiteroles with whatever I can think of!

It’s madness.

But these cream puffs, these are special. They’re special because they taste like you’re taking a bite of banana pudding! Which, btw, is my favorite pudding! Anyway, you have the actual cream puff (or profiterole, as some like it) that tastes like a Nilla wafer, the vanilla pudding, chunks of banana, and whipped cream! What more could you want in life?!?!?!?

Banana Pudding Cream Puffs

  • 1 recipe pat a choux (add a splash of vanilla into the dough as well)
  • 1 box instant vanilla pudding
  • 2 bananas, diced
  • 1/4-1/2 c heavy cream
  • 2-4 tbsp. sugar

Once you make your pat a choux, make your pudding according to the package directions. Add the bananas and let set up in the fridge until your cream puffs have completely cooled. Pour it into a piping bag with tip#12, and carefully fill each cream puff by putting the tip into the hole on the bottom and squeezing. Do NOT overstuff! 🙂 Let them chill in the fridge until ready to serve.

Whip the cream in a stand mixer with the whisk attachment and add the sugar depending on how sweet you want it. Whip it until it forms stiff peaks, then put it in another piping bag with tip#32. Pipe a few stars here and there on the cream puffs, then serve.

I also made these, for those who don’t like banana pudding! Ice Cream filled profiteroles! Instead of filling them with banana pudding, I cut them in half, put a little scoop of vanilla ice cream in the center, put the top back on, decorated them with whipped cream, and poured on some chocolate sauce (half a cup of chocolate chips and a few splashes of heavy cream melted over a double boiler). Messy, but delicious! Enjoy!

Pat a Choux

Pat a choux (pronounced pot a shoe) is a sweet, French dough used to make cream puffs, eclairs, profiteroles, and lots of other pastries. I used it to make my Cream Puffs, and I bet you’ve used it before, too!

French cooking can be kind of daunting sometimes, but this dough could not be easier! Basically, it’s just the combination of butter, water, flour, and eggs. I always add some sugar though, and sometimes I might add a little vanilla, or a pinch of cinnamon. It’s just so versatile and easy to make!

Pat a Choux

  • 4 tbsp. butter
  • 1/2 c water
  • 1/2 c flour
  • 1 tsp. sugar
  • 2 eggs

Bring the butter and water to a boil in a saucepan. Meanwhile, sift the flour and sugar. Add the flour mixture to the butter-water mixture off the heat and stir it until it pulls together into a ball. Cook it for 1-2 minutes over low heat, just to cook out the raw flour flavor.

Whip the eggs slightly in a separate bowl and slowly add them to the dough. Beat it with a wooden or plastic spoon until it becomes a thick paste, like above.

Then put the dough in a piping bag fitted with tip#12. Pipe it into these cute little swirls on a greased baking sheet. (You could also use a mini ice cream scoop!) Dip your finger in a bowl of water and push down the little tips on top, otherwise they’ll burn!

Bake at 400 degrees for 20-25 minutes, or until they’re puffed and golden.

They should have this little hole in the bottom. That’s how you fill them! But if they don’t, then just cut a little slit in the side to fill them.

If you’re making eclairs, then just pipe a straight line of dough and bake them the same way. Fill them by cutting a slit in the top, piping in the filling, and covering it with chocolate once you’re done!

Once you’ve baked all your little cream puffs, profiteroles, etc. you can fill them with aaannnyyyything you want! I’ve really gotten into cream puffs, so I’ll be posting lots of yummy recipes and ideas soon! Happy Baking! 🙂

(Picture at the top of page URL:

Cream Puffs

Ok, raise your hand if you like flaky pastries filled with fluffy whipped cream and covered in chocolate! I know I do! (Just pretend I’m raising my hand!)

I actually got this recipe out of a kid’s cookbook we checked out of the library! I’d been scared to make these for a while, but when I saw them in that book, I thought, hey, if supposedly a 7-year-old could make these, then so can I! These cream puffs couldn’t be simpler! Plus, my dad is not a big fan of things that are too sweet, so these are one of his favorite desserts because there’s barely any sugar in it at all! There’s enough to keep my siblings coming back for more and to keep my dad happy! Of course, if you wanted them sweeter, you could use milk chocolate instead of semi-sweet chocolate and add a 1/4 c of powdered sugar to the cream, but I think they’re perfect the way they are!

Cream Puffs

  • 4 tbsp. butter
  • 1/2 c water
  • 1/2 c flour
  • 1 tsp. sugar
  • 2 eggs
  • 4 oz. semi-sweet chocolate
  • 2 tbsp. butter
  • 4 tbsp. heavy whipping cream
  • 2/3 c heavy whipping cream

Preheat the oven to 400 degrees and grease a cookie sheet. Cut up the butter and heat it in a saucepan with the water.

Sift the flour and sugar. I just put mine in a fine-mesh strainer and shake it, but you could also use a sifter.

Once the water comes to a boil, remove from heat and add the flour mixture and beat with a wooden or plastic spoon until it comes to a think consistency. Then beat the eggs in a small bowl and add slowly to the mixture until it makes a thick paste, like in the picture above.

I love this little gadget! It’s like a miniature ice cream scoop and makes sure that each cream puff comes out the same size. Of course, if you don’t have one, just spray a teaspoon with cooking spray and use that to help you scoop the dough.

Put all your little scoops onto the greased cookie sheet and bake for 20-25 minutes or until they become puffy.

While they’re baking, whip the 2/3 c of heavy cream with a hand mixer until it’s fluffy and looks like whipped cream. (If you want a sweetened whipped cream, just beat a 1/4 c of powdered sugar into it.)

Now here’s the secret to a good cream puff, cool them on a wire rack when they’re finished baking so that they don’t deflate! If you leave them on the pan, the heat will make them fall, so immediately move them to a cooling rack! Aren’t they just so pretty and puffy! 🙂

Poke them with a fork to let out the steam, otherwise the inside of your little pastries will get soggy!

When they’ve cooled down enough, insert a sharp knife where you poked them with the fork. (Sorry about how blurry the picture is!)

Then make yourself a pastry bag, (see my pastry bag post!) and fill it with the whipped cream. Put the tip into the hole of the puff and fill it with the cream, you’ll know you have enough when the cream puff almost bursts from swelling so much! (I apologize again for the blurriness of the picture!)

Here they are all filled! Now, you can serve them right now, or put them in the refrigerator until you’re ready to serve them. I chose to chill them because it’s nice to have a cold cream puff with warm chocolate dripping off of it!

Melt the butter, chocolate and heavy cream in a saucepan and pour over the cream puffs. Here’s my two younger brothers enjoying these tasty creations! Hope you enjoy!