Choux Puffs with Chocolate Cream

Name: Choux Puffs with Chocolate Cream
Yield: Makes 6 puffs
Ingredients: icing (powdered) sugar, for dusting; ½ tsp vanilla bean paste; 6 egg yolks; 40 g (1½ oz/¼ cup) plain (all-purpose) flour; 120 g (4 oz/scant ⅔ cup) caster (superfine) sugar; 1 tsp caster (superfine) sugar; 500 ml (18 fl oz/generous 2 cups) milk; pinch of salt; 4 eggs; 120 g (4 oz) dark chocolate, broken into small pieces; 150 ml (5 fl oz/scant ⅔ cup) water; 100 g (3½ oz/½ cup/1 stick) unsalted butter; 150 g (5½ oz/generous 1 cup) plain (all-purpose) flour; 100 ml (3½ oz/generous ⅓ cup) milk

Preparation info

Makes
6
puffs

Difficulty
Easy

Appears in

Soulful Baker

By Julie Jones

Published 2017

About

Choux pastry is lovely and light and is easier to make than many think. Piped into éclairs or profiteroles and filled with anything from whipped cream to flavoured crème pâtissière, choux pastries make for a great tea-time treat. The cooked pastry freezes really well and will only need to be thawed prior to filling.

Ingredients

Choux Pastry

150 ml (5 fl oz/scant ⅔ cup) water
100

Pastry
Vegetarian

Method

Line a baking sheet with non-stick baking paper. The filling will need to be cool before using so I suggest that you make this first.

Place the chocolate in a heatproof bowl, sat above a pan of simmering water. When the chocolate has melted, remove from the heat and set aside.

Put the egg yolks and one-third of the sugar in a large bowl. Whisk the yolks and sugar until they are