Ingredients
- Cocoa choux pastry
- Rich chocolate cream filling
- Dark chocolate ganache
- Crushed peppermint candy
- Powdered sugar
Directions
Bake cocoa choux puffs until golden and crisp.
Fill the cooled choux puffs with whipped chocolate cream using a piping bag.
Stack the filled choux puffs into a tower on a modern plate or cake stand.
Drizzle the tower with warm chocolate ganache.
Sprinkle crushed peppermint over the top.
Optionally, dust with powdered sugar for a snowy touch.
Frequently Asked Questions
How do I keep the Festive Chocolate Cream Puffs crispy before serving?
The key to crispness is assembly timing! Store the baked, unfilled cocoa choux pastry shells in an airtight container at room temperature for up to two days. Fill them with the rich chocolate cream filling and top with ganache only a few hours before you plan to stack and serve to prevent sogginess.
Can I make the chocolate cream filling ahead of time for these cream puffs?
Yes, the rich chocolate cream filling can be prepared up to 24 hours in advance. Store the filling in an airtight container in the refrigerator. Ensure it is well-chilled before piping it into the cooled choux puffs.
What is the best way to substitute the crushed peppermint candy topping?
If peppermint isn't your preference, you can easily substitute the crushed peppermint candy with finely chopped dark chocolate, toasted hazelnuts, or even a dusting of cocoa powder mixed with the powdered sugar for a different festive finish.
