Choux Puffs With Cream And Hot Chocolate Sauce

By Faeza
01 June 2015


Choux pastry puffs:

¦ 120g (1 cup) wheat cake flour

¦ 250ml (1 cup) water

¦ 125g (½ cup) unsalted butter, cubed

¦ 10ml (2 teaspoons) sugar

¦ 3ml (½ teaspoon) salt

¦ 4 large eggs


¦ 125ml (½ cup) fresh cream

¦ 45ml (3 tablespoons) caster sugar


¦ 200g dark chocolate


Preheat oven to 220°C. Grease and line two baking sheets.

Sift the flour into a bowl, then set it aside.

In a medium saucepan, bring water, butter, sugar and salt to a boil over medium-high heat, stirring gently with a wooden spoon.

When mixture begins to boil, add flour all at once and stir vigorously until paste pulls away from the sides of the pan and forms a ball –about one minute. Remove from the heat.

Allow paste to cool, stirring a couple of times – about two minutes. Add the eggs one at a time, stirring vigorously after each addition, and making sure each egg is well incorporated before adding the next.

Transfer choux pastry to large pastry bag fitted with large plain nozzle. Pipe mixture onto baking sheets – 8cm apart. To prevent tops from burning, level peaked tops with tip of a wet finger.

Bake until tops and sides are golden – 25 to 30 minutes. Turn off oven and allow puffs to rest in the oven for five minutes.

Remove from oven; poke each puff in the side with a small paring knife to allow steam to escape. Transfer to wire rack and allow puffs to cool completely.

Whip cream until soft peaks form, mix with caster sugar, and place in piping bag with a large nozzle.

Slice choux puffs and pipe a small amount of cream onto the bottom half, then replace the top.

To serve, place choux puffs onto a platter. Melt chocolate and spoon over choux puffs.

If you do not have a piping bag, use a dessertspoon for the choux paste and fill with whipped cream.