The classic Ohio Buckeye candy gets all dressed up for the holidays as Buckeye Cream Puffs. I am proud to have partnered with Ohio Eggs to bring you this fabulous dessert recipe.
I think it is safe to say that even if you don’t live in the Buckeye state that you’ve likely heard of Buckeye candies. Peanut butter dough dipped in chocolate to mimic the appearance of the nuts on Ohio’s state tree – the Buckeye. I grew up indulging in them. My mom always made the classic Buckeye candies at the holidays. And so I decided to turn that classic candy into Buckeye Cream Puffs.
I was excited to offer Ohio Eggs a recipe using the always crowd-pleasing flavors of chocolate and peanut butter of the Buckeye but in a dessert that included eggs. Four of them. Did you know my home state of Ohio is the second largest egg farming state in the nation? Ohio produces more than 9 billion eggs a year!
Have you ever thought about making cream puffs? A classic French pastry might seem intimidating but I promise you they are simple enough for even a beginning baker. The dough starts with boiling water and butter and then adding flour – it’s kind of similar to making cooked play dough.
Once the dough cools a bit you mix in four eggs, one at a time to be sure they don’t clump together, and then use a large cookie scoop to transfer the dough to baking sheets. And when they bake they puff up like magic. It’s really a fun recipe to have your kids help you with!
Watch how to make Buckeye Cream Puffs:
Tips for making Buckeye Cream Puffs:
- Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute a different size.
- Be patient and add the eggs one at a time, mixing the dough well after each addition.
- I used THIS large cookie scoop to make the cream puffs.
- I used THIS digital thermometer to make sure my dough was below 125 degrees before adding the eggs.
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN and print this recipe!
Buckeye Cream Puffs
- 1 cup water
- 8 tbs unsalted butter
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 4 large eggs
- 1/4 cup peanut butter
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 cups heavy whipping cream
- 1 1/4 cups bittersweet chocolate chips
- 3/4 cup heavy whipping cream
- Preheat oven to 425 degrees. Line two baking pans with silicone baking mats or parchment paper.
- Put the water, butter and salt in a medium sauce pan and heat over high heat until it boils. Remove from heat and pour the flour in all at once, using a heat-safe spatula to stir the flour and water mixture together. Place the pan back on medium heat and stir until the dough is smooth, just about one minute.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and allow to cool for about 10 minutes, or until the dough reaches a temperature of below 125 degrees.
- With the mixer on low speed add the four eggs, one at a time, mixing well between the addition of each egg. Once all eggs have been added turn the mixer to medium speed and beat for 2 minutes.
- Use a large cookie scoop (3 tablespoon capacity) to transfer the dough to the prepared baking pans. You'll have six cream puffs per pan.
- Bake the puffs for 15 minutes at 425 degrees. Rotate the pans in the oven and lower the temperature to 350 degrees. Continue baking the puffs for 25 minutes. Remove the puffs from the oven and allow to cool completely.
- In a clean bowl of a stand mixer fitted with the whisk attachment, beat together the peanut butter, powdered sugar, vanilla and salt. Add the cream and beat on low, scraping down the bowl with a spatula to make sure the peanut butter mixture doesn't stick to the bottom and sides of the bowl.
- Turn the mixer speed to high and whip the peanut butter cream mixture until whipped cream is formed. This will take a minute or two on high speed.
- Place the chocolate chips in a clean, glass bowl. Heat the cream in a microwave-safe measuring cup until the cream is hot and almost boiling, at least 2 minutes.
- Pour the hot cream over the chocolate chips and allow to sit for 1 minute. Use a spatula or spoon to stir together the melted chocolate chips and cream until completely smooth.
- Gently pull apart each cooled cream puff so you have a top and a bottom half for each. Use a spoon to fill each puff generously with the peanut butter whipped cream. Top each puff generously with chocolate ganache. Refrigerate until ready to serve.
Lisa | Garlic & Zest says
That creamy peanut butter filling has me swooning. I love cream puffs as a whole, but this combo is speaking to me. I think my family would love these for Easter — what a beautiful, fun dessert.
I think they would love these for Easter. Thank you Lisa!
I have never made cream puffs before, but you make it look so easy! I might have to give this recipe a whirl soon.
I really think you should try them!
Cream puff looks absolutely puffed perfect very cute too. That chocolate ganache, cream filled puff….heavenly!
Thank you so much!
Claudia Lamascolo says
I have to congratulate you, this is the second or third visit and I mouth water every time kudo’s you have got my attention on your desserts for sure keep them coming great to see homemade inspiration here. You’re family is very lucky to have a mom and wife like you …xo
Oh wow Claudia, that is so sweet of you to say. Thank you 🙂
I’ve never made cream puffs but this totally make me want to give them a try! The chocolaty frosting and the cream filling! So delicious! I love the addition of the peanut butter to resemble Buckeye candies! Perfect!
Thanks Beth. I was really pleased with how they turned out 🙂
Perfectly puffed up puffs, with cream and peanut butter sound heavenly..perfect holiday dessert!
Andrea The Petite Cook says
What a gorgeous looking dessert! I’ve eaten something similar in Sicily but without the peanut butter, I’m sure these taste even better!
Thank you so much Andrea 🙂
Claudia Lamascolo says
going to try these soon
We were thinking of making some kind of cream treat this Easter and I think it is going to have to be these. They look epic.
I really hope you decide to make them. They are so good!
Lisa Bryan says
Oh my gosh, that chocolate drizzle on top looks absolutely perfect. Definitely need one of those!
Yes you do – I hope you try them!