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Triple Chocolate Choux Buns

Triple Chocolate Choux Buns
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Triple Chocolate Choux Buns are delicate French pastries featuring light, airy choux dough infused with cocoa powder, filled with a luscious triple chocolate cream, and finished with a glossy chocolate glaze. This dessert delivers a decadent, multi-textured chocolate experience that is both visually stunning and irresistibly rich yet balanced by the airy pastry shell.

Ingredients

Scale

For the Choux Dough

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • 2 tablespoons cocoa powder
  • 1 cup all-purpose flour
  • 4 large eggs

For the Triple Chocolate Filling

  • 6 ounces bittersweet chocolate
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar (optional)

For the Chocolate Glaze

  • 4 ounces bittersweet chocolate
  • 1 tablespoon heavy cream

Instructions

  1. Prepare the Choux Dough: Combine water, butter, sugar, and cocoa powder in a saucepan over medium heat. Bring to a boil and melt the butter completely. Remove from heat and quickly stir in the flour until a smooth dough forms that pulls away from the pan.
  2. Incorporate the Eggs: Allow the dough to cool slightly, then beat in the eggs one at a time, stirring vigorously until the dough is smooth, glossy, and forms soft peaks when piped.
  3. Pipe and Bake: Transfer the dough to a piping bag fitted with a round tip and pipe small, uniform rounds onto a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until puffy, crisp, and golden brown. Do not open the oven door during baking.
  4. Prepare the Triple Chocolate Filling: Melt the bittersweet chocolate over a double boiler. Whip the heavy cream with vanilla extract until soft peaks form. Gently fold the melted chocolate into the whipped cream until the mixture is luscious and thick enough to pipe.
  5. Fill the Buns: Once the buns have completely cooled, slice each horizontally and pipe a generous amount of the chocolate cream filling inside. Replace the tops carefully.
  6. Glaze the Buns: Melt bittersweet chocolate with heavy cream to create a smooth glaze. Dip the tops of the filled buns into the glaze and place them on a rack to let the glaze set and firm.

Notes

  • Dry flour properly by mixing thoroughly into boiling liquid to prevent lumps.
  • Beat in eggs gradually to achieve the perfect dough consistency—soft but not runny or stiff.
  • Pipe evenly using a round tip to ensure uniform buns and even baking.
  • Avoid opening the oven early to maintain steam and proper puffing of the dough.
  • Cool buns fully before filling to prevent melting or watery filling and glaze.
  • Use high-quality chocolate for richer flavor in filling and glaze.

Nutrition

Keywords: choux buns, triple chocolate, French pastry, chocolate dessert, cream puffs, chocolate glaze, chocolate filling

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