The legendary chocolate choux pastry recipe ! With the famous super easy chocolate pastry cream !

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier crunch, while semi-sweet chocolate is more budget-friendly.

Prepare the craquelin dough by mixing 35 g of soft butter, 45 g of brown sugar, and 45 g of flour until combined.

For the choux pastry, bring 75 g of milk and 75 g of water to a boil with 60 g of butter in small pieces and 2 g of salt.

Add 90 g of flour to the boiling mixture, stirring until a dough forms.

Remove from heat and let cool slightly before adding 150 g of eggs, mixing well after each addition.

Transfer the choux pastry dough to a piping bag fitted with a round tip.

Pipe small mounds onto a baking sheet lined with parchment paper, spacing them apart.

Bake the choux pastry until puffed and golden brown, without opening the oven door.

For the chocolate pastry cream, melt 180 g of dark chocolate in a heatproof bowl over simmering water, stirring until smooth.

In a separate bowl, whisk together 150 g of egg yolks, 180 g of sugar, and 75 g of starch, then gradually add 750 g of milk and cook until thickened.

Fill the cooled choux pastries with the chocolate pastry cream and replace the tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens