Chocolate Choux Buns Recipe

April 24, 2023 Post a Comment

Description

Chocolate choux buns are a delicious and indulgent pastry that is sure to satisfy your sweet tooth. This classic French pastry is a light and airy pastry made with choux pastry dough and filled with a chocolate-flavored cream. The choux pastry dough is made with butter, milk, and flour, resulting in a crispy and light pastry. The chocolate cream filling is made with a combination of cocoa powder, sugar, and butter. Once baked, the choux buns are brushed with a simple syrup and sprinkled with powdered sugar, resulting in a sweet and delicious treat. Whether you’re looking for a classic dessert to serve at a dinner party or a fun snack to enjoy with a cup of coffee, chocolate choux buns are sure to please.

Ingredients

Choux Pastry:

- 1 cup (250 mL) water

- ¾ cup (175 mL) butter, cut into cubes

- 1 cup (125 g) all-purpose flour

- 4 large eggs

Chocolate Cream Filling:

- 4 tablespoons (60 g) butter, softened

- 2 tablespoons (20 g) cocoa powder

- 2 tablespoons (25 g) granulated sugar

- 1 teaspoon (5 mL) vanilla extract

Simple Syrup:

- ½ cup (125 mL) water

- ½ cup (100 g) granulated sugar

To Finish:

- Powdered sugar, for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

2. To make the choux pastry dough, bring the water and butter to a boil in a medium saucepan. When the butter has melted, add the flour and stir with a wooden spoon until the mixture comes together and forms a ball. Remove from heat and let cool for 5 minutes.

3. Add the eggs one at a time, beating well after each addition. The dough should be thick and glossy. Transfer the pastry dough to a pastry bag fitted with a ½-inch (1.25 cm) round tip.

4. Pipe the pastry dough onto the prepared baking sheet in 2-inch (5 cm) circles. Bake for 20 minutes, or until golden brown and crisp. Remove from oven and let cool completely.

5. To make the chocolate cream filling, beat the butter, cocoa powder, sugar, and vanilla extract together in a medium bowl until smooth. Transfer the filling to a pastry bag fitted with a ½-inch (1.25 cm) round tip.

6. To assemble the buns, pipe the chocolate cream filling into the cooled choux pastry buns.

7. To make the simple syrup, bring the water and sugar to a boil in a small saucepan. Stir until the sugar has dissolved. Remove from heat and let cool.

8. Brush each bun with the simple syrup and sprinkle with powdered sugar. Enjoy!

Equipment

- Medium saucepan

- Wooden spoon

- Pastry bag

- Small saucepan

- Baking sheet

- Parchment paper

Notes

- Make sure to use a pastry bag with a round tip for the choux pastry dough and the chocolate cream filling. This will ensure that the buns are evenly piped and filled.

- The simple syrup is optional, but it adds a nice sweetness to the buns.

- If you don’t have a pastry bag, you can spoon the dough and filling into the buns.