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Triple Chocolate Choux Buns

Triple Chocolate Choux Buns
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Master the art of making light, airy Triple Chocolate Choux Buns featuring choux pastry filled with a rich, silky cream made from dark, milk, and white chocolate. This elegant dessert offers an unforgettable triple chocolate flavor with a delicate texture, perfect for any occasion from casual family treats to sophisticated parties.

Ingredients

Scale

Choux Dough Ingredients

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1 cup all-purpose flour (or gluten-free flour blend for variation)
  • 4 large eggs
  • A pinch of salt

Triple Chocolate Cream Filling Ingredients

  • 4 ounces dark chocolate, melted
  • 4 ounces milk chocolate, melted
  • 4 ounces white chocolate, melted
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Choux Dough: In a saucepan, bring water and butter to a boil until the butter melts completely. Remove from heat and stir in the flour and salt all at once. Mix vigorously until the dough forms a smooth ball that pulls away from the sides of the pan.
  2. Incorporate Eggs Gradually: Let the dough cool slightly. Then, whisk in the eggs one at a time, mixing thoroughly after each addition until the dough becomes glossy and falls in thick ribbons when lifted.
  3. Pipe and Bake the Buns: Transfer the dough to a piping bag with a medium round tip and pipe small rounds onto a lined baking sheet. Space them evenly. Bake initially at a high temperature to puff the shells, then reduce the temperature to finish cooking and crisp the exterior, resulting in golden, puffed buns.
  4. Prepare the Triple Chocolate Cream Filling: While the buns cool, whip the heavy cream with sugar and vanilla extract to soft peaks. Gently fold in the melted dark, milk, and white chocolates until smooth and creamy.
  5. Assemble the Buns: Slice each cooled bun horizontally. Generously fill with the triple chocolate cream. Optionally, pipe some cream on top and dust with cocoa powder or grated chocolate for a polished finish.

Notes

  • Ensure the dough pulls cleanly away from the pan before adding eggs to avoid soggy buns.
  • Bake at the correct temperatures to prevent cracking or collapse and to achieve perfect puffing.
  • Add eggs gradually and mix well to maintain the dough structure.
  • Use high-quality chocolate for the best flavor and texture in the filling.
  • Chill the triple chocolate cream before assembling to help it hold shape better.

Nutrition

Keywords: triple chocolate, choux buns, pastry, chocolate dessert, creamy filling

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