Name: Chocolate Choux Pastry
Prep time: 30 min
Cook time: PT-487032H24M48S
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup water; 1/2 cup whole milk; 1/2 cup unsalted butter, cubed; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; 2 tablespoons cocoa powder (unsweetened); 1 1/2 cups heavy cream; 6 oz semi-sweet chocolate, chopped; 1 tablespoon powdered sugar (optional, for sweetness); 1 teaspoon vanilla extract

Why You’ll Love This Recipe

These chocolate choux pastries are a perfect balance of light, crisp dough and a rich, velvety chocolate cream filling. The combination of the slightly crisp outer shell with the soft, smooth chocolate center creates a heavenly texture and flavor. Whether you’re making them for a party, as a treat for yourself, or to share with friends, these pastries are guaranteed to become a favorite. Plus, they’re easier to make than they look!

Ingredients

For the Choux Pastry:

1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter, cubed
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
2 tablespoons cocoa powder (unsweetened)

For the Chocolate Filling:

1 1/2 cups heavy cream
6 oz semi-sweet chocolate, chopped
1 tablespoon powdered sugar (optional, for sweetness)
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Choux Pastry:

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the choux dough: In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture is just beginning to simmer.
Add the flour and cocoa powder: Quickly add the flour and cocoa powder all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture pulls away from the sides of the pan and forms a smooth dough ball. This will take about 1-2 minutes.
Add the eggs: Remove the saucepan from heat and let the dough cool for a few minutes. Add the eggs, one at a time, mixing thoroughly after each addition. The dough should be smooth, glossy, and slightly sticky.
Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe small rounds of dough (about 1 1/2 inches in diameter) onto the prepared baking sheet. Leave about 2 inches between each round to allow for expansion.
Bake the choux buns: Bake for 20-25 minutes, or until the buns are puffed up and golden brown. Do not open the oven door during the first 15 minutes to ensure they puff up properly.
Cool the buns: Once baked, turn off the oven and leave the buns in for 5 more minutes with the door ajar to allow them to set. Remove the buns from the oven and transfer them to a wire rack to cool completely.

For the Chocolate Filling:

Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
Sweeten and flavor: If desired, add powdered sugar to sweeten and vanilla extract for added flavor. Stir well to combine.
Cool the filling: Let the chocolate ganache cool to room temperature, then refrigerate it for 20-30 minutes to thicken.
Whip the ganache: Once the ganache has cooled and thickened, use a hand mixer to beat it until it becomes light and fluffy, resembling whipped cream.

Assemble the Pastries:

Fill the buns: Use a sharp knife to carefully cut a small slit in the side or top of each choux pastry. Pipe the whipped chocolate ganache into each bun, filling them completely.
Serve: Once filled, you can dust the tops with powdered sugar or drizzle additional melted chocolate on top for a decorative touch.

Servings and Timing

This recipe makes about 12-15 chocolate choux pastries. The preparation time is approximately 30 minutes, and the baking time is 20-25 minutes. After cooling and filling, the pastries are ready to serve!

Variations

Filling variations: You can make a lighter, whipped cream filling or a custard filling if you prefer something less rich than the chocolate ganache.
Chocolate glaze: Drizzle the top of the pastries with a shiny chocolate glaze made from melted chocolate and a little butter for extra sweetness and shine.
Different flavors: Add a splash of liqueur like Grand Marnier or Bailey’s Irish Cream to the filling for a grown-up twist, or mix in some espresso powder for a coffee-flavored ganache.

Storage/Reheating

These chocolate choux pastries are best enjoyed on the day they are made, as the filling can cause the pastry to soften over time. If you have leftovers, store the filled pastries in the refrigerator for up to 2 days. The dough can be made ahead of time, and the pastries can be filled and served later.

FAQs

1. Can I make these choux pastries in advance?

Yes, you can make the choux dough ahead of time and store it in the refrigerator for up to 24 hours before piping and baking. However, it’s best to fill the pastries shortly before serving to keep them crisp.

2. Can I freeze the choux pastry dough?

Yes, you can freeze the unbaked choux dough. Pipe the dough onto a baking sheet, freeze it until solid, and then store it in an airtight container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

3. How do I know when the choux pastry is done?

The choux buns should be golden brown and puffed up. If they are still pale, bake them for a few more minutes. They should sound hollow when tapped on the bottom.

4. Can I use a different filling?

Yes, you can use whipped cream, pastry cream, or even ice cream as a filling if you want something lighter. Just be sure the filling is thick enough to hold its shape in the pastry.

5. Why do I need to let the buns cool with the oven door ajar?

Letting the buns cool gradually with the oven door ajar helps prevent them from collapsing by allowing the steam to escape slowly, ensuring they retain their puffed-up shape.

6. Can I use store-bought chocolate ganache?

Yes, you can use store-bought ganache or chocolate mousse as a shortcut, but making your own filling ensures the freshest and most customized flavor.

7. Can I make these choux pastries without cocoa powder?

Yes, you can make the choux pastry without cocoa powder for classic choux buns. Simply omit the cocoa and follow the rest of the recipe as is.

8. Can I freeze the filled pastries?

It’s not recommended to freeze filled choux pastries, as the filling can cause the pastry to become soggy. It’s better to freeze the unfilled buns and fill them fresh when ready to serve.

9. Can I make the chocolate ganache filling with milk chocolate?

Yes, you can use milk chocolate for a sweeter, creamier filling. If you prefer a darker, more intense chocolate flavor, use semi-sweet or dark chocolate.

10. How do I prevent the choux buns from deflating?

Make sure the choux buns are fully baked before removing them from the oven. They need to be crisp and golden on the outside to hold their shape. Cooling them gradually in the oven also helps prevent deflation.

Conclusion

Chocolate Choux Pastry is a sophisticated and indulgent treat that’s surprisingly easy to make. With a crispy, airy outer shell and a creamy chocolate filling, these pastries offer the perfect combination of textures and flavors. Whether you’re serving them at a special event or enjoying them with a cup of coffee, these choux pastries will be a showstopper and a crowd favorite!

Chocolate Choux Pastry

Why You’ll Love This Recipe

Ingredients