Chocolate Choux au Craquelin (Chocolate Cream Puffs) Recipe by Food Fusion

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Prepare Chocolate Craquelin: In a bowl, add butter, caster sugar & mix well.

Sift together all-purpose flour and cocoa powder, then mix until well combined.

Spread the mixture on butter paper, cover with another butter paper, and roll it out to a 1-2mm thick sheet. Freeze for 30 minutes or until use.

Prepare Choux Pastry: In a saucepan, add water, butter, sugar & salt. Turn on the flame, mix well & bring it to boil.

Turn off the flame, add all-purpose flour & mix until well combined. Turn on the flame & cook on low flame for a minute.

Transfer choux dough to a separate bowl & let it cool at room temperature.

Add eggs one by one & beat on low speed until well combined, then transfer to a piping bag with a round nozzle.

On a baking tray, place a silicon mat, dip a cookie cutter in cocoa powder & mark 5cm circles on it.

Pipe mounds of choux dough on the silicon mat.

Take out chocolate craquelin from the freezer, remove baking paper & cut into 5cm circles with the help of a cookie cutter.

Transfer craquelin rounds on choux pastry & bake in a preheated oven at 190°C for 35 minutes (on both grills). Let them cool at room temperature.

Prepare Custard Cream: In a saucepan, add milk, sugar, mix well & bring it to boil.

In a bowl, add custard powder, water & mix well. Now add dissolved custard powder in milk, mix well & cook until it thickens.

Remove from heat & let it cool completely while whisking.

In a bowl, add whipping cream & beat well until soft peaks form. Add prepared custard & beat until well combined.

Transfer to a piping bag with filling nozzle & refrigerate until chilled. Insert tip of custard cream filled bag into hole in each choux & begin piping with steady pressure until filled.

Drizzle melted chocolate & serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens