Vanilla Puffs with Cocoa Crumble and Whipped Ganache
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- Rolling Pin
- 2½-inch/6 cm round cutter
- Medium saucepan
- Piping bags
- Mixing bowls
- Wire rack
INGREDIENTS
Crumble:
- ¾ cup/100 grams cold unsalted butter, cut into cubes
- ½ cup/100 grams sugar
- ¾ cup/100 grams all-purpose flour
- ¼ cup/20 grams black cocoa powder
- 1 tablespoon vanilla paste
Choux:
- ½ cup/125 grams water
- ½ cup/125 grams whole milk
- 7 tablespoons/100 grams unsalted butter
- 1 teaspoon sugar
- ⅓ teaspoon fine sea salt
- 1 cup/140 grams all-purpose flour
- 4 to 5 medium eggs, about 200 grams
Diplomat Cream:
- 2 cups/500 grams whole milk
- ½ cup/100 grams sugar
- 6 tablespoons/50 grams cornstarch
- 4 to 5 large egg yolks, about 100 grams
- 1 teaspoon vanilla paste
- 3½ tablespoons unsalted butter
- 1 cup/250 grams heavy cream, cold
Ganache:
- 7 ounces/200 grams white chocolate, finely chopped
- ¾ cup/200 grams heavy cream, hot
- Pinch of fine sea salt
- 1 teaspoon powdered gelatin
- 1 tablespoon/20 grams cold water
- 1 teaspoon vanilla extract
- ⅔ cup/150 grams heavy cream, cold
Black vanilla paste (optional):
- ¼ cup vanilla paste
- ¼ cup sugar
- 3 tablespoons grapeseed oil
- Pinch of fine sea salt
INSTRUCTIONS
- Line a baking sheet with parchment paper and preheat the oven to 340°F (170°C), convection if available.
- To prepare the crumble, mix the butter, sugar, flour, cocoa, and vanilla paste in a stand mixer fitted with the paddle attachment until it forms coarse crumbs. Roll the mixture between two sheets of parchment to about ⅛ inch thick. Freeze until firm, then cut into 2½-inch/6 cm rounds. Keep frozen until ready to use.
- For the choux pastry, combine water, milk, butter, sugar, and salt in a medium saucepan and bring to a full boil. Add the flour all at once and stir vigorously with a wooden spoon over medium heat until the dough pulls away from the pan and forms a smooth ball, about 2 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes to cool slightly.
- Add the eggs one at a time, allowing each to incorporate fully before adding the next. The dough should be glossy and pipeable, holding soft peaks. Transfer to a piping bag fitted with a large round tip. Pipe 2-inch/5 cm rounds onto the baking sheet, spacing them about 2 inches apart. Press a frozen crumble disc gently onto each puff.
- Bake for 30 to 35 minutes, until golden brown and crisp. Do not open the oven door during baking. Cool completely on a wire rack.
- To make the diplomat cream, heat the milk and vanilla paste in a saucepan over medium heat until steaming. In a separate bowl, whisk the sugar, cornstarch, and yolks until pale and smooth. Slowly whisk in a third of the hot milk to temper, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2 minutes.
- Remove from heat, whisk in the butter, and transfer to a shallow container. Cover with plastic wrap pressed directly onto the surface and refrigerate until cold, at least 2 hours. Once chilled, whip the heavy cream to soft peaks and fold it gently into the pastry cream until smooth.
- To make the ganache, bloom the gelatin by combining it with cold water and letting it sit for 10 minutes. Melt the white chocolate with the hot cream in a heatproof bowl set over a saucepan of simmering water, or in a microwave in 20-second bursts, stirring between each. Stir in the salt, vanilla, bloomed gelatin, and cold cream. Chill for at least 8 hours. When ready to use, whip until smooth and soft but able to hold shape.
- To assemble, use a paring knife or piping tip to cut a small hole in the base of each puff. Pipe in the diplomat cream until full. Pipe a tall swirl of whipped ganache on top of each puff. Use a spoon to indent the ganache and add a small spoonful of black vanilla paste, if using.
- Serve immediately or refrigerate for up to 6 hours.
FAQ
How can I make these vanilla puffs ahead of time?
Bake the choux shells and let them cool completely, then store them in an airtight container at room temperature for up to one day. For longer storage, freeze the baked, unfilled shells in a single layer, then transfer to a zip-top bag once frozen. Thaw at room temperature and re-crisp in a 325°F (160°C) oven for 5 to 10 minutes. Prepare the diplomat cream and whipped ganache in advance and store them in the refrigerator for up to 2 days. Assemble the vanilla puffs just before serving to preserve texture.
How can I make vanilla puffs gluten-free?
Substitute the all-purpose flour in both the choux pastry and the crumble with a 1:1 gluten-free baking flour blend that contains xanthan gum or a stabilizer. Avoid almond flour or coconut flour, which do not behave like wheat flour in choux pastry. Be sure to sift the flour and incorporate it well when making the roux for the choux. Note that the texture may be slightly different, but the vanilla puffs will still rise and hollow out if the dough is prepared and baked correctly.
Can I freeze the vanilla puffs after baking?
Yes, but only the unfilled choux shells. Once baked and fully cooled, arrange the empty shells in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer bag and store for up to 1 month. To serve, let them thaw at room temperature and warm briefly in the oven at 325°F (160°C) to restore crispness. Filled vanilla puffs do not freeze well, as the moisture from the cream will soften the shell upon thawing and compromise texture and flavor.
What can I use instead of black cocoa powder in the crumble?
You can substitute with Dutch-process cocoa powder, which will still provide rich flavor and dark color, though not as intense as black cocoa. Natural cocoa powder can be used in a pinch, but it has a higher acidity and lighter hue, which may slightly alter the taste and look of the vanilla puffs. If you want to keep the visual contrast of the cocoa crumble, add a small amount of activated charcoal or dark chocolate powder to deepen the color without changing the recipe’s texture.
How do I know when the choux pastry is ready to be piped?
The choux pastry is ready when it’s smooth, glossy, and holds a V-shaped peak when lifted with a spatula. After cooking the dough on the stovetop and adding the eggs one by one in the mixer, check the consistency frequently. It should be thick but pipeable, not runny. If under-mixed, the vanilla puffs may not rise properly; if over-mixed, they can collapse in the oven. You can pipe a small test puff and bake it briefly to confirm the dough behaves as expected before filling your whole tray.
What is the difference between diplomat cream and pastry cream in vanilla puffs?
Diplomat cream is a lighter version of pastry cream, made by folding whipped cream into chilled pastry cream. This combination gives it a softer, more mousse-like texture that’s ideal for vanilla puffs. Pastry cream on its own is thicker and denser, often used in tarts or éclairs. For vanilla puffs, diplomat cream adds a delicate, airy richness that balances the crispy shell and whipped ganache. It also holds up well during assembly but should still be piped shortly before serving for the best texture contrast.
How can I keep the vanilla puffs crisp if storing overnight?
To maintain crispness, store the unfilled choux shells in an airtight container lined with paper towels at room temperature. Avoid refrigerating them, as humidity can soften the shells. If they lose their crunch, reheat in a 325°F (160°C) oven for about 5 to 7 minutes before filling. Do not store filled vanilla puffs for more than a few hours, as the moisture from the cream and ganache will cause the shell to soften. Assemble just before serving for best results.
Can I make the ganache without gelatin for vanilla puffs?
You can omit the gelatin from the whipped white chocolate ganache, though it will affect the structure. The gelatin helps stabilize the ganache, especially when piped tall on top of vanilla puffs. Without it, the ganache may be softer and less likely to hold its shape for extended periods. If skipping gelatin, use high-quality white chocolate with a high cocoa butter content and whip the ganache just until soft peaks form. Keep refrigerated until serving, and pipe the ganache shortly before presentation for best visual results.
How do I prevent my vanilla puffs from collapsing after baking?
Make sure the dough is properly dried during stovetop cooking and that enough eggs are added to create an elastic consistency. Bake at the correct temperature—340°F (170°C) convection—and do not open the oven door during baking, as sudden drops in temperature can cause collapse. After baking, pierce the side or base of each puff with a small knife to release steam and help them dry out fully. Cool completely on a wire rack before filling to maintain their shape and texture.
How do I make this recipe dairy-free?
Use plant-based block butter in place of regular butter and substitute the milk with oat or cashew milk, both of which offer a creamy texture. For the diplomat cream and ganache, choose a whippable non-dairy cream made from oat, cashew, or soy. Use a dairy-free white chocolate alternative and ensure all components are fully plant-based. These substitutions will maintain the structure of the vanilla puffs with only slight differences in flavor and richness.
