I want to thank SunButter® for partnering with me on this sponsored post. As always, all opinions and ideas are my own.
If you love cream puffs, these SunButter Milk Chocolate Cream Puffs will wow you. The recipe yields 18 golden puffs topped with a chocolate craquelin and filled with a silky SunButter milk chocolate whipped ganache. The whipped ganache blends milk chocolate and creamy SunButter to create a rich, chocolate-peanut-butter-like flavor without nuts — ideal for anyone avoiding tree nuts or peanuts.
What is SunButter?
SunButter is a smooth seed butter made from roasted sunflower seeds. It’s a great alternative to nut butters for people with allergies, and it works well in recipes that call for peanut or almond butter. Nutritionally, SunButter provides protein and micronutrients and typically contains less saturated fat than many nut-based spreads. It’s a versatile ingredient and, for many people, an indistinguishable substitute for peanut butter in both sweet and savory recipes. In blind tastings for this recipe, several people described the filling as tasting like chocolate peanut butter — a big win for a peanut-free treat.
Making Cream Puffs 101
HOW MANY EGGS?
One of the most sensitive parts of making choux pastry is the egg quantity. The recipe lists 4–5 large eggs because the exact number depends on factors like humidity and the eggs’ water content. Add eggs one at a time and stop when the dough reaches the desired consistency. After the fourth egg, check the batter: when you lift the paddle, the dough should fall in a glossy “V” shape. If it holds without forming that V, add the fifth egg. The dough should be thick, sticky, shiny, and smooth.
WHY TURN THE OVEN OFF MID-BAKING?
Choux needs an initial burst of heat to build internal steam and set the pastry’s structure. Turning the oven off briefly after that initial minute prevents the exterior from burning while the interior continues to cook gently. During that first phase, avoid opening the oven door — even a small draft can cause the puffs to collapse.
HOW DO I KNOW WHEN THE SunButter Milk Chocolate Cream Puffs ARE DONE?
Visual cues help, but they don’t always guarantee doneness. The puffs should be golden and well-risen, but the interior must be dry enough to avoid collapse. A simple test: remove one puff and wait 45 seconds. If it deflates, the batch needs more time. If it holds its shape, the rest are likely done.
ALLOWING THE SunButter Milk Chocolate Cream Puffs TO COOL IN THE OVEN
Cooling the puffs in a slightly cracked oven prevents rapid temperature changes that can cause them to collapse. Leaving the oven door ajar for 30–45 minutes lets them dry out a bit more and retain structure. After removing them from the oven, poking a small hole in each puff or slicing the tops off allows any residual steam to escape and further prevents sogginess.
Making the SunButter Whipped Chocolate Ganache
1. Heat the cream: Warm the heavy cream in a medium saucepan over medium heat until it just starts to boil.
2. Pour over chocolate: Place the chopped milk chocolate in a heatproof bowl. Remove the cream from heat and pour it over the chocolate. Let it sit for 1–2 minutes, then whisk until smooth.
3. Add SunButter: Whisk the SunButter into the warm ganache until fully combined and glossy.
4. Chill: Press plastic wrap directly on the ganache surface to prevent a skin and refrigerate for at least 8 hours, ideally overnight.
5. Whip: Using the whisk attachment on a stand mixer (or a hand mixer), whip the chilled ganache until stiff peaks form. The result is a light, pipeable SunButter milk chocolate whipped ganache.
How to Store Cream Puffs
Filled cream puffs should be refrigerated and are best eaten within 48 hours because the ganache contains dairy. Unfilled puff shells freeze well; store them airtight in the freezer and fill them when ready to serve. The whipped ganache does not freeze well, so make just the quantity you need or scale the recipe down if desired.
Get the Recipe:
SunButter Milk Chocolate Cream Puffs
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Ingredients
SunButter Milk Chocolate Whipped Ganache
- 600 g Milk chocolate, finely chopped
- 3 cups Heavy cream, cold
- 3/4 cup Creamy SunButter®
Chocolate Craquelin Topping
- 1/2 cup Dark brown sugar
- 7 tbsp Unsalted butter, softened
- 14 tbsp (105 g) All-purpose flour
- 1 ½ tbsp (10 g) Dutch-process cocoa powder, sifted (regular cocoa also works)
Cream Puffs
- 1/2 cup Whole milk
- 1/2 cup Water
- 1/2 cup Unsalted butter, cubed, room temperature
- 1 tbsp White sugar
- 1 tsp Salt
- 1 cup (120 g) All-purpose flour
- 4-5 Large eggs
Equipment
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Stand mixer
Instructions
SunButter Milk Chocolate Whipped Ganache
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Place the chopped milk chocolate and SunButter in a medium bowl and set aside.
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Heat the heavy cream in a medium pot until it reaches a low boil. Remove from heat and pour over the chocolate and SunButter. Let sit 1 minute, then whisk until smooth.
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Cover the ganache with plastic wrap touching its surface and refrigerate for at least 8 hours or overnight.
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While the ganache chills, make and bake the cream puff shells and let them cool before whipping the ganache.
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Whip the chilled ganache in a stand mixer with a whisk attachment until stiff peaks form. Fill the cooled cream puffs using a piping bag or spoon, replace the tops, and serve immediately or keep refrigerated until serving.
Chocolate Craquelin Topping
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Mix the craquelin ingredients together until a uniform dough forms.
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Between two sheets of parchment, roll the dough to about 1/8″ thickness into a rectangle. Freeze for at least 30 minutes while you prepare the choux dough.
Cream Puffs: Making the Choux
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Preheat the oven to 475°F and line two baking sheets with parchment. Fit a pastry bag with a plain ½” tip.
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In a medium saucepan, combine milk, water, butter, sugar, and salt. Bring to a boil, stirring. Add flour all at once and stir vigorously until a dough ball forms and a dry film appears on the pan. Remove from heat.
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Transfer the dough to a stand mixer with the paddle and beat 30–60 seconds to cool it. Add eggs one at a time, fully incorporating each before adding the next. After the fourth egg, test the batter: if it forms a “V” off the paddle, it’s ready; if not, add the fifth egg. The final dough should be thick, sticky, shiny, and smooth.
Cream Puffs: Piping & Baking
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Pipe the dough into 2″ rounds on the prepared sheets, about nine per sheet (18 total).
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Cut 18 rounds from the frozen craquelin, matching the diameter of the puffs, and place each round on a piped puff, pressing gently to adhere.
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Bake at 475°F for exactly 1 minute, then turn the oven off immediately. After 9 minutes, set the oven to 350°F and bake an additional 10 minutes. Rotate pans and bake another 10 minutes or until the puffs are fully puffed (about 30 minutes total). Test one puff for doneness by removing it and waiting 45 seconds to see if it deflates.
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When finished, turn the oven off and crack the door about one-third open. Let the puffs cool in the cracked oven for 30–45 minutes, then remove and cool completely before filling.