wheel of baking

Chocolate Choux Pastry

Ingredients

flour cocoa powder water butter sugar salt eggs, slightly beaten

STEP 1

Sift the flour and cocoa powder together in a small bowl. Set aside.

STEP 2

Heat the water with the butter, salt and sugar in a small pot over medium-low heat.

STEP 3

Once the butter melts completely, increase the heat. Continue heating until the first bubbles appear.

STEP 4

Remove from the heat and add the flour and cocoa powder all at once. Stir to combine.

STEP 5

Return to the heat. Keep stirring for a few minutes or until the dough no longer sticks to the pot.

STEP 6

Transfer the dough to a medium bowl. Mix with a wooden spoon to cool down slightly.

STEP 7

Start adding the eggs very slowly. The dough will initially look curdled but will come together with mixing.

STEP 8

Stop adding eggs when the dough looks smooth and glossy.

STEP 9

Pipe choux on a silicone mat (or parchment paper). Top with chocolate craquelin, if desired.

STEP 10

Bake until puffy and set and the inside of the choux is dry or very slightly moist.

 Enjoy!

Slice and fill as desired. These are filled with a decadent salted caramel filling (recipe in post).