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Triple Chocolate Choux Buns Recipe

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★★★★★

4.4 from 23 reviews

Delight in these decadent Triple Chocolate Choux Buns, featuring a rich dark chocolate pastry cream nestled inside airy chocolate choux buns topped with a crisp, sweet chocolate craquelin. This recipe takes classic French choux pastry to the next level with the luscious addition of intense chocolate flavor in every component, perfect for impressing guests or indulging in a luxurious homemade dessert.

Ingredients

Scale

Chocolate Pastry Cream

  • 500 ml full cream / whole milk
  • 4 large egg yolks (at room temperature)
  • 30 gr caster sugar
  • 30 gr cornstarch
  • 120 gr dark cooking chocolate (finely chopped)

Chocolate Craquelin

  • 35 gr plain flour
  • 10 gr unsweetened cocoa powder
  • 45 gr unsalted butter (soft)
  • 45 gr brown sugar

Chocolate Choux Pastry

  • 125 ml water
  • 50 gr unsalted butter
  • 20 gr caster sugar
  • 60 gr plain flour
  • 10 gr unsweetened cocoa powder
  • 1 pinch salt
  • 2 large eggs (at room temperature)

Instructions

  1. Prepare the Chocolate Pastry Cream: Place the milk in a small saucepan and heat on low until simmering. Meanwhile, whisk egg yolks with caster sugar until combined, then add cornstarch. Slowly pour hot milk into egg mixture while whisking to avoid lumps. Return mixture to saucepan and cook on low for about 5 minutes, stirring continuously until thickened. Remove from heat and stir in chopped dark chocolate until smooth. Cover with plastic wrap touching the surface and refrigerate at least 2 hours.
  2. Make the Chocolate Craquelin: In a small bowl, combine flour and cocoa powder. In another bowl, soften butter and brown sugar, then sift the flour and cocoa mixture in. Mix together until homogeneous, thick paste forms. Roll between two sheets of baking paper to a thin 2mm layer. Freeze on a flat baking sheet for at least 30 minutes until firm.
  3. Prepare the Chocolate Choux Pastry: Combine water, caster sugar, salt, and butter in a medium saucepan and bring to simmer over medium low heat. Sift flour and cocoa powder together separately. Remove saucepan from heat once butter melts and liquid simmers, then add sifted flour/cocoa all at once. Stir vigorously with spatula until mixture forms a thick paste (panade). Return to heat and cook 2 minutes, stirring constantly to dry dough and form a thin skin on bottom. Transfer to bowl and cool 10–15 minutes.
  4. Incorporate Eggs into Choux Dough: Whisk eggs until combined. Add 1–2 tablespoons of whisked egg to dough and mix vigorously until smooth; repeat gradually adding eggs until dough reaches desired consistency. Dough may appear split initially but will come together with mixing.
  5. Pipe and Assemble Buns: Preheat oven to 180°C (350°F) and line baking sheet with parchment paper. Fit pastry bag with 2 cm round tip and pipe mounds about 4 cm wide and 2 cm tall, spacing well apart. Remove craquelin from freezer, peel top paper, and cut disks same size as pastry mounds. Place craquelin disks gently on top of each choux mound.
  6. Bake the Choux: Bake for 30–35 minutes without opening the oven door to allow proper puffing. After baking, leave oven door slightly ajar and keep buns inside for 15 minutes to dry and set. Cool buns on wire rack.
  7. Fill and Serve: Transfer chilled chocolate pastry cream to piping bag with 1.2 cm open star tip. Slice cooled choux buns horizontally in half and pipe cream into bottom halves. Replace tops and serve immediately for best texture and flavor.

Notes

  • When pouring hot milk into egg mixture, add slowly while whisking to prevent scrambling the eggs.
  • Constant stirring during cooking pastry cream helps avoid lumps and ensures smooth texture.
  • Use high-quality dark chocolate for a rich, shiny pastry cream finish.
  • Allow panade dough to cool before adding eggs so eggs don’t cook prematurely.
  • Adding eggs gradually helps attain the proper choux pastry consistency; dough should be thick but pipeable.
  • Prepare baking sheet with parchment paper to prevent sticking and facilitate even baking.
  • Placing craquelin atop choux helps produce a crisp, crackly surface and adds texture contrast.

Keywords: chocolate choux buns, triple chocolate dessert, French pastry cream, craquelin topping, homemade choux pastry, chocolate cream puffs, baked choux buns

Find it online: https://foodarohub.com/triple-chocolate-choux-buns-recipe/