📝 About This Recipe
A cornerstone of French bistro culture, these delicate choux pastry puffs are a masterclass in texture and elegance. Each golden, airy shell is filled with a silky vanilla bean cream and finished with a decadent, warm bittersweet chocolate ganache. It is a timeless dessert that balances the crunch of the pastry with the cold, creamy center and the rich heat of the cocoa sauce.
🥗 Ingredients
Pâte à Choux (Pastry Shells)
- 1/2 cup Water
- 1/2 cup Whole Milk
- 8 tablespoons Unsalted Butter (cut into small cubes)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Fine Sea Salt
- 1 1/4 cups All-Purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
Chantilly Filling
- 1 1/2 cups Heavy Cream (very cold)
- 3 tablespoons Confectioners' Sugar
- 1 teaspoon Vanilla Bean Paste (or extract)
Chocolate Sauce
- 6 ounces Bittersweet Chocolate (60% cacao, finely chopped)
- 1/2 cup Heavy Cream
- 1 tablespoon Light Corn Syrup (for shine)
- 2-3 tablespoons Boiling Water (to thin the sauce if needed)
Garnish
- 1/4 cup Toasted Sliced Almonds (optional)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone mats.
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2
In a medium saucepan, combine the water, milk, butter cubes, sugar, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
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3
Remove the pan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and no white streaks remain.
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4
Return the pan to medium heat and cook, stirring constantly for 2 minutes. This dries out the dough; it should form a smooth ball and leave a thin film on the bottom of the pan.
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5
Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on medium-low speed for 2 minutes to let the steam escape and cool the dough slightly.
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6
With the mixer running, add the eggs one at a time, waiting until each is fully absorbed before adding the next. The final dough should be shiny and fall off the paddle in a slow 'V' shape.
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7
Transfer the dough to a piping bag with a large round tip. Pipe 1.5-inch mounds onto the prepared sheets, spacing them 2 inches apart. Use a damp finger to smooth down any 'peaks' on top.
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8
Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes until the puffs are deeply golden and feel light and hollow.
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9
Immediately poke a small hole in the side of each puff with a toothpick to let steam escape, then let them cool completely on a wire rack.
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10
Prepare the filling: Whip the cold heavy cream, confectioners' sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
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11
Make the chocolate sauce: Place chopped chocolate in a bowl. Heat the 1/2 cup cream until simmering, pour over the chocolate, and let sit for 2 minutes. Stir until smooth, then whisk in the corn syrup.
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12
To assemble, slice the cooled puffs in half horizontally. Pipe or spoon a generous amount of Chantilly cream into the bottom half and replace the top.
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13
Arrange 3 puffs on each plate and drizzle generously with the warm chocolate sauce. Garnish with almonds and a dusting of powdered sugar.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the dough from curdling or losing its structure. Never open the oven door during the first 20 minutes of baking; the rush of cold air will cause the puffs to collapse. If the chocolate sauce thickens too much, whisk in a tablespoon of boiling water to restore its glossy, pourable consistency. For the crispest shells, bake them a few hours in advance and store them in an airtight container; you can crisp them up in a 300°F oven for 5 minutes if they soften. If you prefer a traditional bistro style, swap the Chantilly cream for high-quality vanilla bean ice cream.
🍽️ Serving Suggestions
Pair with a glass of semi-sweet Champagne or a chilled Sauternes dessert wine. Serve alongside a bowl of fresh raspberries or strawberries to cut through the richness of the chocolate. A hot cup of dark roast espresso provides a perfect bitter contrast to the sweet cream. For a holiday twist, add a pinch of cinnamon to the chocolate sauce or orange zest to the cream filling.