Why You’ll Love These Donuts
The first time I tried making choux pastry, I ended up with flat pancakes. Honestly. It was sad. But after some tweaks and a whole lot of testing, these chocolate chip cream puff donuts became my summer obsession. They’re the hybrid dessert you didn’t know you needed.
So what exactly are they? Imagine the flaky, buttery layers of a cream puff crossed with the fun, handheld shape of a donut. Then add in pockets of melted semisweet chocolate and a hint of apricot jam for brightness. That’s the magic right there. These aren’t your typical yeast-risen donuts. They’re made with a cream cheese-based dough that’s incredibly forgiving and bakes up tender, golden, and absolutely irresistible.
Perfect for summer parties, back-to-school treats, or just because. Trust me, you’ve got this. And once you make them, they’ll become your signature dish. No stress.
Ingredient Notes
Let’s talk about what goes into these chocolate chip cream puff donuts. The ingredient list is short, but each one plays a specific role. Here’s what you need to know:
- Unsalted butter Two full sticks. Make sure it’s softened to room temperature. Cold butter won’t cream properly with the cream cheese, and you’ll end up with lumps. I usually set mine out an hour before I start baking.
- Cream cheese One 8-ounce block, also softened. This is the secret to the tender, almost flaky texture. It adds richness without making the dough heavy. Don’t use the spreadable kind in a tub; it has too much water and will throw off the dough.
- Granulated sugar Just a quarter cup. These donuts aren’t overly sweet on their own. The sugar helps with browning and gives the dough a slight tenderness.
- All-purpose flour Two cups. No need for bread flour or anything fancy here. All-purpose gives the perfect structure for these donuts.
- Kosher salt A quarter teaspoon. It balances the sweetness and enhances the flavor of the butter and cream cheese.
- Apricot jam This is my favorite part. The jam adds a subtle fruity brightness that cuts through the richness of the dough and chocolate. It’s not overpowering, just a little something extra. If you’re not an apricot fan, we’ll talk about swaps in a minute.
- Semisweet chocolate chips Eight ounces. I use semisweet because it’s not too sweet and not too bitter. If your chips are large, give them a rough chop so they distribute evenly without tearing the dough.
- Egg wash One egg beaten with a tablespoon of water. This gives the donuts that beautiful golden-brown shine.
- Sparkling sugar Also called sanding sugar. It adds a lovely crunch and sparkle on top. Don’t skip it, it makes them look bakery-quality.
Ingredient Swaps
I get it, sometimes you don’t have exactly what’s on the list. Or maybe you want to mix things up. Here are some swaps that work well in these chocolate chip cream puff donuts:
- Jam alternatives: Not an apricot fan? Orange marmalade is fantastic here. The citrus notes pair beautifully with the chocolate. Raspberry or strawberry jam also work, just make sure it’s not too runny.
- Chocolate variations: Milk chocolate chips will make these sweeter. Dark chocolate (60-70% cacao) gives a more intense, less sweet result. White chocolate chips are also an option if you want a completely different flavor profile.
- Add-ins: For a nutty twist, add half a cup of chopped toasted walnuts or almonds along with the chocolate chips. The crunch is lovely against the tender dough.
- Butter: You can use salted butter and just reduce or omit the added salt. But I prefer unsalted so I can control the salt level myself.
- Sugar topping: If you don’t have sparkling sugar, you can dust the baked donuts with powdered sugar or drizzle them with melted chocolate. Both are delicious options.
How to Make Chocolate Chip Cream Puff Donuts
Let’s walk through the process. I’ll break it down into four main stages. Each one has its own image so you can see exactly what everything should look like. No guesswork here.
Stage 1: Make the Dough
Start by beating the softened butter and cream cheese together in a large bowl. I use a hand mixer, but a stand mixer works too. You want it smooth, about a minute. Then add the sugar and keep beating until the mixture is light and fluffy, around three minutes. This is where you’re incorporating air, which helps the dough stay tender. Finally, mix in the flour and salt just until combined. Don’t overmix, or the dough will get tough. Divide the dough into four equal portions, flatten each into a disk, wrap them in plastic, and refrigerate for at least one hour. This chilling step is crucial. It firms up the butter and cream cheese so the dough is easy to roll without sticking.
Stage 2: Roll, Fill, and Shape
On a lightly floured surface, roll each dough disk into a circle about an eighth of an inch thick. Don’t stress if it’s not a perfect circle, close enough is fine. Spread a thin layer of apricot jam over each circle, then sprinkle evenly with the chopped chocolate chips. Here’s a tip: don’t overload the chips. Too many and they’ll tear the dough or leak out during baking. Cut each circle into twelve wedges, like you’re cutting a pizza. Starting at the wide end, roll each wedge up toward the point. Then gently curve the rolled piece into a crescent shape. Place them on parchment-lined baking sheets, spaced about an inch apart.
Stage 3: Egg Wash and Sugar
Preheat your oven to 350 degrees F. While it’s heating, brush each pastry with the egg wash. Be generous but don’t let it pool in the creases. Then sprinkle generously with sparkling sugar. This is where they start looking like something special. The sugar catches the light and adds that satisfying crunch.
Stage 4: Bake to Golden Perfection
Bake for 26 to 34 minutes, depending on your oven. You’re looking for a deep golden brown color. The edges should be slightly darker, and you might see a little melted chocolate peeking through. Let them cool on the baking sheets for five minutes, then transfer to a wire rack to cool completely. Don’t skip the cooling time on the sheet. They’re fragile right out of the oven and need a few minutes to set.
Pro Tips for Perfect Donuts
After testing these chocolate chip cream puff donuts more times than I can count, I’ve learned a few things. Here are my best tips to make sure yours turn out perfect every time:
- Room temperature ingredients are non-negotiable. Cold butter or cream cheese won’t cream properly. You’ll end up with lumps. Set them out an hour before you start.
- Chill the dough thoroughly. That one hour in the fridge isn’t optional. It makes the dough easy to roll and prevents the butter from melting into the flour before baking.
- Don’t overfill with chocolate chips. I know it’s tempting to pile them on, but too many will cause the dough to tear or the chips to leak out and burn on the pan.
- Use a light hand with the jam. A thin layer is all you need. Too much jam makes the dough soggy and difficult to roll.
- Space them apart on the baking sheet. They spread a little during baking. About an inch between each pastry is perfect.
- Rotate the pan halfway through. Ovens have hot spots. Rotating ensures even browning.
- Check for doneness at 26 minutes. Ovens vary. Start checking early so you don’t overbake them.
- Let them cool completely before storing. If you pack them away while they’re still warm, the steam will make them soft and the sugar will get sticky.
Storage & Make-Ahead Tips
These chocolate chip cream puff donuts are perfect for making ahead. Here’s how to keep them fresh:
At room temperature: Store in an airtight container for up to three days. I like to layer them with parchment paper so the sugar doesn’t get rubbed off.
To freeze unbaked: Arrange the shaped, unbaked pastries on a baking sheet and freeze until solid. Then transfer to a freezer bag. When you’re ready to bake, pop them directly from the freezer onto a lined baking sheet. Add about five minutes to the bake time. No need to thaw.
To re-crisp: If they’ve lost their crunch, pop them in a 300°F oven for about five minutes. Never microwave them. The sugar gets sticky and the texture turns rubbery.
Make-ahead tip: You can make the dough disks up to two days ahead and keep them in the fridge. Or freeze them for up to a month. Just thaw in the fridge overnight before rolling and shaping.
Frequently Asked Questions
Make these once, and they’ll become your new go-to. Tag me when you do! And if you’re looking for more inspiration, come find me on Pinterest where I’m always pinning my latest baking adventures.
Chocolate Chip Cream Puff Donuts
Ingredients
Method
- In a large bowl, beat the softened butter and cream cheese together until smooth, about 1 minute.
- Add the sugar and continue beating until light and fluffy, about 3 minutes.
- Mix in the flour and salt just until combined. Divide the dough into 4 equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll each dough disk into a circle about 1/8-inch thick.
- Spread a thin layer of apricot jam over each circle, then sprinkle evenly with the chopped chocolate chips.
- Cut each circle into 12 wedges (like a pizza). Starting at the wide end, roll each wedge up toward the point, then gently curve into a crescent shape.
- Place the pastries on parchment-lined baking sheets. Preheat your oven to 350 degrees F.
- Brush the pastries with egg wash and sprinkle generously with sparkling sugar.
- Bake for 26 to 34 minutes, until golden brown. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Source: Nutritional Information
Why did my cream puff donuts deflate after baking?
This usually happens if you open the oven door too early during baking. The rush of cold air causes the steam inside to collapse. Wait until at least 26 minutes before peeking. Also, make sure they’re fully baked before you take them out; underbaked donuts will sink as they cool.
Can I make the shells ahead and fill them later?
Absolutely. These chocolate chip cream puff donuts are actually filled during assembly, not piped after baking. But you can bake them a day ahead and store them in an airtight container. Just re-crisp in a 300°F oven for five minutes before serving.
What if I don’t have a piping bag for the filling?
No worries! These donuts don’t require piping. The filling is rolled inside the dough before baking. Just spread the jam and sprinkle the chocolate chips right on the rolled-out dough, then roll it up. Super easy and no special equipment needed.
Can I use all-purpose flour instead of bread flour?
Yes, this recipe actually calls for all-purpose flour, so you’re good to go. Bread flour would make the dough tougher, which isn’t what we want here. All-purpose gives the perfect tender, flaky texture for these cream puff donuts.
Why Use Milk?
This recipe doesn’t use milk in the dough, but if you’re making a classic choux pastry, milk adds richness and helps with browning. For these cream puff donuts, the butter and cream cheese provide plenty of richness on their own.
Why Didn’t My Choux Pastry Puff Up?
This isn’t a traditional choux pastry recipe, so don’t expect it to puff like a cream puff. However, if your donuts came out flat, the dough might have been too warm when you rolled it, or you overmixed the flour. Chilling the dough properly prevents this.
How Do You Keep Cream Puffs Fresh?
Store these chocolate chip cream puff donuts in an airtight container at room temperature for up to three days. If you live in a humid climate, add a paper towel to the container to absorb excess moisture. Don’t refrigerate them unless you’ve added a dairy-based filling.
Can You Freeze Cream Puffs with the Filling in Them?
For these donuts, the filling is baked in, so yes, you can freeze them after baking. Let them cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer bag. Thaw at room temperature and re-crisp in the oven for best results.
