Description
Indulge in these decadent Triple Chocolate Choux Buns, a French-inspired dessert featuring light, airy choux pastry filled with a rich dark chocolate cream and topped with a luscious blend of melted milk and semi-sweet chocolates. Perfect for chocolate lovers looking for an impressive yet approachable treat.
Ingredients
Scale
Choux Pastry
- 1 cup water
- 8 tablespoons unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Chocolate Filling
- 1 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup milk chocolate, chopped
- 1 cup semi-sweet chocolate, chopped
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make choux dough: In a saucepan, combine the water, cubed butter, and granulated sugar. Bring to a boil over medium heat. Remove from heat and quickly stir in the flour until it forms a smooth dough.
- Cook dough: Return the pan to low heat and cook the dough for 1-2 minutes while stirring constantly. This step dries out the dough and causes it to pull away from the pan sides, ensuring the right texture.
- Incorporate eggs: Transfer the dough to a mixing bowl and allow it to cool slightly. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is glossy and smooth.
- Shape and bake choux buns: Pipe or spoon small mounds of the dough onto the prepared baking sheet. Bake for 25-30 minutes, or until the buns are puffed up and golden brown. Cool completely on a wire rack to prevent collapsing.
- Prepare chocolate cream filling: Heat the heavy cream until just simmering. Pour over the finely chopped dark chocolate and stir until completely smooth. Chill the mixture until thickened, then whip lightly with powdered sugar and vanilla extract to create a fluffy filling.
- Melt topping chocolates: Melt the milk chocolate and semi-sweet chocolate together gently until smooth, either using a double boiler or microwave in short bursts, stirring frequently.
- Assemble the buns: Slice each choux bun open horizontally, fill generously with the dark chocolate cream, then drizzle with the melted milk and semi-sweet chocolate mixture.
- Final chill (optional): Chill the filled and drizzled buns briefly to help the chocolate set before serving, enhancing presentation and texture.
Notes
- Ensure the choux buns are fully baked and dry before removing them from the oven to prevent collapsing.
- Chilling the filled buns briefly before serving helps the chocolate topping to set for a neat finish.
- Use room temperature eggs to help the dough incorporate smoothly.
- For even piping, use a pastry bag fitted with a round tip or spoon carefully to shape uniform buns.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
