If you are a chocolate lover searching for a dessert that truly delights, the Triple Chocolate Choux Buns Recipe is your new best friend in the kitchen. These elegant French-inspired choux buns are infused with not one, not two, but three glorious types of chocolate, creating a treat that’s rich, airy, and decadently satisfying. The combination of a crisp, golden choux pastry shell, a luscious dark chocolate cream filling, and a silky ganache topping dusted with cocoa powder makes every bite an irresistible celebration of chocolate perfection.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simple, yet each one plays a crucial role. From the buttery richness of the choux dough to the creamy, dreamy texture of the filling and ganache, every component contributes to the harmony of flavors and textures that define this dessert.
- 1/2 cup water: Provides the moisture needed to create the perfect choux dough.
- 1/2 cup whole milk: Adds creaminess and enhances the dough’s tenderness.
- 1/2 cup unsalted butter cut into pieces: Gives the dough its rich flavor and helps with the puffing during baking.
- 1 tablespoon granulated sugar: Balances the buttery richness with a touch of sweetness.
- 1/4 teaspoon salt: Elevates all the flavors in the dough.
- 1 cup all-purpose flour: The backbone of the dough, providing structure.
- 4 large eggs at room temperature: Essential for giving the dough its light, airy texture.
- 1 cup cold heavy cream: Whipped for a luscious filling that melts in your mouth.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without weighing it down.
- 1 teaspoon vanilla extract: Adds a delicate warmth to the cream filling.
- 4 ounces dark chocolate melted and cooled: Infuses the cream with a deep chocolate flavor.
- 1/2 cup semi-sweet chocolate chips: Melted with cream for a glossy ganache topping.
- 1/2 cup heavy cream for ganache: Creates the smooth, rich topping that finishes these buns beautifully.
- 2 tablespoons cocoa powder for dusting: Adds a final touch of chocolate intensity and elegance.
How to Make Triple Chocolate Choux Buns Recipe
Step 1: Prepare the Choux Dough
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. In a medium saucepan, bring together water, milk, butter, sugar, and salt until it gently boils. This mixture is the foundation of your dough, setting the stage for that signature crisp yet tender choux texture. Once boiling, add the flour all at once and stir vigorously. You’ll see the dough form a smooth ball that pulls away from the sides—this is your signal to remove it from heat and let it cool slightly for 5 minutes.
Step 2: Incorporate the Eggs
Adding eggs one at a time is key here. Each egg enriches the dough, helping it become smooth, glossy, and perfectly pipeable. Mix well after each addition so your dough develops that beautiful elasticity, which is essential for the buns to rise and puff in the oven. Transfer this heavenly dough to a piping bag, ready for its transformation.
Step 3: Pipe and Bake
Pipe medium-sized mounds evenly spaced on your parchment-lined baking sheet. Resist the temptation to open the oven door while baking—this can cause your buns to collapse. Bake for 25 to 30 minutes until they look puffed and boasting a gorgeous deep golden color. Once out of the oven, keep the door slightly ajar and let the buns rest inside for 10 minutes before cooling completely on a wire rack.
Step 4: Make the Chocolate Cream Filling
While your buns cool, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the melted and cooled dark chocolate, turning the whipped cream into a silky, luscious chocolate cream filling that will be the star inside each bun.
Step 5: Prepare the Ganache
Heat the remaining heavy cream until just steaming, then pour over the semi-sweet chocolate chips. Stir until the mixture is completely smooth and glossy. This chocolate ganache will top the filled buns, adding an irresistible finish.
Step 6: Assemble the Triple Chocolate Choux Buns Recipe
Slice the cooled choux buns carefully, fill generously with the chocolate cream, and spoon the rich ganache over the top. Finally, dust with cocoa powder for a touch of sophistication and that final burst of chocolate flavor.
How to Serve Triple Chocolate Choux Buns Recipe
Garnishes
Add a few fresh raspberries or a sprinkle of chopped toasted nuts on top of each ganache-covered bun to bring a contrasting texture and a pop of color. A light dusting of powdered sugar alongside the cocoa powder can also elevate the presentation to patisserie-level perfection.
Side Dishes
Pair these choux buns with a cup of rich espresso or creamy hot chocolate for a decadent dessert experience. Fresh berries or a scoop of vanilla bean ice cream can perfectly balance the intense chocolate flavors and add refreshingly bright notes.
Creative Ways to Present
For a stunning dessert platter, arrange your Triple Chocolate Choux Buns Recipe on a tiered cake stand alongside small glasses of chilled cream or chocolate liqueur. You can also cut some buns in halves to showcase the creamy filling and decorate the serving plate with extra ganache swirls and cocoa powder patterns.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the assembled buns in an airtight container in the refrigerator for up to 24 hours. Keep in mind the choux pastry may soften slightly, but the chocolate flavors will remain delightful.
Freezing
You can freeze unfilled choux buns by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag for up to 1 month. Thaw and fill them just before serving to maintain that fresh creaminess and optimal texture.
Reheating
For the best warm texture, reheat unfilled buns in a 350°F oven for about 5 to 7 minutes. Avoid reheating filled buns as the cream filling can melt and alter the structure.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will create a sweeter, creamier filling and ganache, which some people prefer for a lighter chocolate experience. Just adjust the sweetness by reducing the powdered sugar slightly if needed.
What’s the best way to pipe the choux dough?
Using a large round piping tip or no tip at all creates nicely rounded mounds that will puff up evenly in the oven. Try to keep the sizes uniform for even baking.
Can these choux buns be made gluten-free?
Traditional choux dough requires all-purpose flour for structure, but you can experiment with a gluten-free blend that includes xanthan gum for stability. Results may vary, so a few test runs are recommended.
Is it necessary to use whole milk or can I substitute?
Whole milk enhances the dough’s flavor and texture, but you can substitute with 2% milk or even a non-dairy milk like oat milk. The buns may be slightly less rich but still delicious.
How do I prevent the ganache from seizing?
Make sure your cream is hot but not boiling when pouring over the chocolate chips, and stir gently but continuously. Using good-quality chocolate also helps ensure a smooth ganache.
Final Thoughts
Baking these Triple Chocolate Choux Buns Recipe is an absolute joy and the reward is a stunning, decadent dessert that feels fancy yet approachable. Whether for a special occasion or a cozy chocolate craving, this recipe will quickly become a beloved favorite. Give it a try—you deserve a little chocolate magic in your life!
Print
Triple Chocolate Choux Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 buns
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these indulgent Triple Chocolate Choux Buns, a classic French dessert reinvented with luscious dark chocolate cream and a rich chocolate ganache topping. Light and airy choux pastry shells are filled with smooth chocolate cream made from whipped heavy cream and melted dark chocolate, then generously topped with a silky semi-sweet chocolate ganache and dusted with cocoa powder. Perfectly golden and irresistibly chocolatey, these cream puffs make an elegant treat for any special occasion or chocolate lover’s craving.
Ingredients
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Chocolate Cream Filling
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, melted and cooled
Chocolate Ganache and Topping
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- 2 tablespoons cocoa powder (for dusting)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the Choux Dough: In a medium saucepan, combine water, whole milk, butter, granulated sugar, and salt. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Cool the Dough and Incorporate Eggs: Remove the saucepan from heat and let the dough cool for about 5 minutes. Add the eggs one at a time, beating well after each addition until the dough becomes smooth, glossy, and pipeable.
- Pipe and Bake the Buns: Transfer the dough to a piping bag fitted with a plain round tip. Pipe medium-sized mounds onto the prepared baking sheet, spacing them evenly apart. Bake for 25 to 30 minutes until the buns are puffed, hollow, and deeply golden brown. Avoid opening the oven door during baking to ensure proper rise.
- Cool the Choux Buns: After baking, turn off the oven and crack the door slightly. Leave the choux buns inside to dry for 10 minutes, then transfer them to a cooling rack to cool completely.
- Prepare the Chocolate Cream Filling: Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the melted and cooled dark chocolate to create a rich, smooth chocolate cream filling.
- Fill the Buns: Slice the cooled choux buns horizontally and fill generously with the prepared chocolate cream filling.
- Make the Chocolate Ganache: Heat the remaining 1/2 cup heavy cream in a small saucepan until just steaming. Pour it over the semi-sweet chocolate chips and stir until smooth and glossy to form the ganache.
- Assemble and Finish: Spoon the chocolate ganache over the filled choux buns and dust lightly with cocoa powder for a beautiful finish. Serve immediately for best texture and taste.
Notes
- Do not open the oven door during baking as this may cause the buns to collapse.
- Choux buns are best served the same day fresh but can be stored in the refrigerator for up to 24 hours.
- Ensure eggs are at room temperature to help achieve a smooth and elastic dough.
- Cooling the dough slightly before adding eggs prevents scrambling.
