Delicious Homemade Homerun Balls
Delicious Homemade Homerun Balls
Make Your Own Chocolate Cream Puffs (Homerun Balls) at Home! (+Tips to Keep Them Crispy)
These homemade Homerun Balls taste remarkably similar to the ones you buy at the store! The cream filling can make the puffs soggy quickly, so it’s best to enjoy them as soon as possible. For an even more delightful experience, chill them in the refrigerator or freezer before serving. The ideal consistency for the choux pastry is best demonstrated visually, so please refer to the video. We’ve also included special tips in the video on how to prevent them from becoming soggy easily, so be sure to check it out!
Choux Pastry (Makes approx. 40)- 40g unsalted butter
- 90ml water
- 1g salt
- 60g cake flour
- 2 large eggs, at room temperature
- 1/4 tsp vanilla extract
Rich Ganache Filling- 150g dark chocolate
- 100g heavy cream
- 150g dark chocolate
- 100g heavy cream
Cooking Instructions
Step 1
In a saucepan, combine the unsalted butter, water, and salt. Heat over medium-low heat, stirring until the butter is completely melted. Once it comes to a boil, remove from heat.
Step 2
Immediately add the sifted cake flour to the hot liquid. This step helps prevent lumps.
Step 3
Using a spatula or whisk, stir vigorously until the flour is fully incorporated and the mixture forms a smooth, cohesive dough. Be careful as the mixture is hot.
Step 4
Return the saucepan to low heat. Continue stirring the dough constantly for about 1-2 minutes, or until a thin film forms on the bottom of the pan. This process dries out the dough, achieving the right consistency. The dough should come together as a smooth ball.
Step 5
Transfer the hot dough from the saucepan to a large mixing bowl. Let it cool for about 5-10 minutes. Cooling the dough is crucial before adding the eggs.
Step 6
Once the dough has cooled slightly, crack the two room-temperature eggs into a separate bowl and lightly whisk them. Gradually add the beaten eggs to the dough, a little at a time, stirring continuously with a whisk or spatula until fully incorporated. It’s important to add the eggs slowly and mix well after each addition to achieve the correct consistency. The final dough should be smooth and glossy, falling from the spatula in a ‘V’ shape.
Step 7
Prepare a piping bag fitted with a round tip (about 1cm in diameter) and fill it with the choux pastry dough.
Step 8
Line a baking sheet with parchment paper or a silicone baking mat. Pipe mounds of dough onto the prepared sheet, about the size of a US quarter coin (or roughly 500 won coin size). Ensure you leave enough space between each puff as they will expand.
Step 9
Lightly mist the piped dough with water using a spray bottle. This helps the puffs steam as they bake, resulting in a lighter and airier texture.
Step 10
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the puffs are golden brown and firm. They should sound hollow when tapped.
Step 11
Once baked, immediately transfer the puffs to a wire rack to cool. Before they cool completely, use a skewer or small knife to carefully poke a small hole in the bottom of each puff. This allows steam to escape, preventing them from becoming soggy and ensuring maximum crispiness. Let them cool completely.
Step 12
To make the ganache filling, finely chop the dark chocolate and place it in a heatproof bowl. Add the heavy cream. Microwave for about 50 seconds to 1 minute, just until the cream is hot and the chocolate begins to melt. Be careful not to overheat.
Step 13
Let the mixture sit undisturbed for about 2 minutes to allow the residual heat to fully melt the chocolate. Then, stir gently with a whisk or spatula until the ganache is smooth, glossy, and well combined.
Step 14
Chill the ganache in the refrigerator until it reaches a pipeable consistency, usually about 15-30 minutes. It should be thick but still flowable. If it becomes too firm, gently warm it slightly to loosen.
Step 15
Once the choux puffs are completely cool and the ganache is ready, use a piping bag to fill each puff through the hole you made in the bottom with the prepared ganache. Fill them carefully to avoid bursting.
Step 16
You can enjoy the filled Homerun Balls immediately, but for an enhanced experience, refrigerate them for about an hour to set, or freeze them for an extra-cold treat. Chilled, they offer a delightful contrast between the crisp puff and the rich chocolate filling.
Step 17
Enjoy your delicious creation!
