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Triple Chocolate Choux Buns

Triple Chocolate Choux Buns
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Indulge in the perfect dessert with these Triple Chocolate Choux Buns featuring light, airy choux pastry filled and topped with a luscious blend of dark, milk, and white chocolate ganache. This recipe balances a delicate crunch with rich, creamy chocolate flavors for a crowd-pleasing treat that’s both impressive and approachable.

Ingredients

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Choux Pastry Dough

  • 120ml water
  • 120ml milk
  • 100g unsalted butter
  • 140g all-purpose flour
  • 4 large eggs
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Triple Chocolate Filling and Topping

  • 50g dark chocolate (50-70% cocoa), chopped
  • 50g milk chocolate, chopped
  • 50g white chocolate, chopped
  • 150ml heavy cream
  • Optional: cocoa powder, chopped nuts, edible gold leaf for garnish

Instructions

  1. Prepare the choux pastry dough: Combine water, milk, butter, and sugar in a saucepan over medium heat. Bring to a boil then remove from heat. Quickly stir in all the flour at once. Return to heat and stir vigorously until the mixture forms a smooth ball and pulls away from the pan.
  2. Incorporate the eggs: Allow the dough to cool slightly. Beat in the eggs one at a time, fully incorporating each before adding the next, to create a light, hollow structure for puffing.
  3. Pipe and bake the buns: Transfer the dough to a piping bag and pipe small rounds onto a baking sheet. Bake initially at a high temperature to encourage puffing, then reduce heat to finish baking and drying out the interiors, forming hollow shells.
  4. Prepare the triple chocolate filling: While the buns cool, melt dark, milk, and white chocolates gently over a double boiler. Blend the melted chocolates with whipped heavy cream to create a smooth, luscious ganache filling.
  5. Assemble the choux buns: Slice the cooled buns gently in half. Pipe or spoon the triple chocolate filling inside. Drizzle or dip the tops with additional melted chocolate to finish the dessert extravaganza.

Notes

  • Make sure the flour is fully cooked while stirring to avoid a doughy taste.
  • Add eggs slowly to prevent the dough from becoming too runny or dry.
  • Start baking with a hot oven, then lower temperature to dry out the buns thoroughly.
  • Allow buns to cool completely before filling to prevent sogginess.
  • Melt chocolates gently over a double boiler to maintain a smooth consistency without burning.

Nutrition

Keywords: choux buns, chocolate dessert, triple chocolate, choux pastry, chocolate ganache, baked dessert

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