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Triple Chocolate Choux Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill the Buns: Slice the cooled choux buns horizontally and fill generously with the prepared chocolate cream filling.
  8. 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.
  9. 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.

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