choux bunsOriginal recipe from Le Cordon Bleu


For the choux pastry dough
250 ml water
100 g butter
1 tsp salt
1 tsp sugar
150 g flour, sifted
4 eggs
1 beaten egg for glaze

For the chocolate Chantilly cream
125 g dark chocolate, chopped
300 ml whipping cream
30 g powdered sugar

For the decoration
500 g raspberries
Powdered sugar


Choux buns filled with chocolate cream and raspberries– Preheat the oven to 180°C (350°F). Butter a baking sheet
– Prepare the choux pastry dough: heat the water, butter, salt, and sugar together in a saucepan until the butter melts, bring to a boil. Remove the saucepan from the heat and quickly add all of the sifted flour. Mix together with a wooden spoon until the dough becomes a smooth ball. Return to the heat and dry out the dough by turning it until it comes away from the sides and sticks on to the wooden spoon. Place the dough in a bowl and leave for 5 minutes
– Gradually incorporate three of the eggs, one by one, beating energetically between each with the wooden spoon. Beat the fourth egg in a separate bowl. Add half of it to the dough continuing to mix in as much air as possible to the dough; it should be smooth and glossy. At this point check if the dough is ready: lift up some dough, if it falls slowly from the spoon it is ready, if not add the remaining half of beaten egg and redo the test
– Place the choux dough into a pastry bag fitted with a plain tip, pipe 4-5 cm balls on to the buttered baking sheet. Brush with egg glaze and bake in the preheated oven for 15 minutes. Avoid opening the oven during this time. Lower the temperature to 165°C (325°F) and continue cooking with the door slightly open until the choux are golden. Tap the bottom of the choux buns; they should sound hollow when cooked. Leave to cool on a wire rack
– Prepare the chocolate Chantilly cream: melt the chocolate in a bain-marie. Whip the cream with the powdered sugar until firm, and then incorporate the chocolate by mixing quickly together. Place the mixture into a pastry bag fitted with a star tip
– Cut the tops off the choux buns. Pipe the chocolate Chantilly cream into the buns. Decorate with raspberries; replace the tops of the choux and sprinkle with powdered sugar

Choux buns filled with chocolate cream and raspberries

Chef’s tip: here, chocolate Chantilly cream and raspberries are used to decorate these choux baskets, but plain whipped cream, a fruit mousse, or lemon curd can be used to fill the buns and any seasonal fruit can be used for garnish

Personal notes:

choux buns filled with chocolate cream and raspberries

– my choux buns were baked for an additional of 30 mins when temperature has been lowered to 165 degrees
– i piped plain whipped cream (omitted the chocolate since the snowman is dipped into white chocolate) into the base of snowman
– snowman’s expressions and buttons are piped with chocolate pens. Hat is raspberry attached to snowman’s head with white chocolate

I shall be submitting this post to both Aspiring Bakers #34: Choux Party (August 2013)  hosted by Jasline of Foodie Baker and Little Thumbs Up: Eggs hosted by Baby Sumo of Eat your heart out.

aspiring bakers

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Pollution index: 66 (good)


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