These delightful crunchy & chocolatey yummy choux puffs (or call them cream puffs if you want to pardon moi French) are amazingly good for the soul. I mean, come on, it’s Chocolate! And here’s how to make them!
Makes about 12 Choux Puffs
70g Unsalted Butter
50g Granulated Sugar
50g Cake Flour
10g Corn Flour
6g Cocoa Powder
½ tsp Vanilla Extract
60g Unsalted Butter
60g Cake Flour
12g Corn Flour
8g Cocoa Powder
150g Eggs, beaten (about 3 small-medium sized eggs or about 2½ large eggs)
200g Whipping cream
20g Icing Sugar
20g Cocoa Powder
100g Chocolate Melts
20g Melted Butter
- Cream Butter & Sugar until light and fluffy. Add vanilla extract and mix till combined.
- Sift in the dry ingredients (flour & cocoa powder) and mix till combined.
- Remove from bowl and place onto parchment paper. Add another sheet on top and roll out the dough with a rolling pin till about 0.5mm in thickness. Chill in the fridge.
- Heat butter and milk over low heat until butter melts. Stir to combine mixture a little.
- Turn off heat and add in flour & cocoa powder. Mix till combined into a pasty wet dough.
- Turn the heat back on to cook the dough for about 1-2 minutes or until a thin film forms at the bottom of the pan when you scrape the dough in the middle.
- Remove from heat and let cool.
- Add beaten eggs little by little and mix till dough absorbs all the eggs. Do not add eggs all at once.
- When the mixture forms a triangular drip shape as you lift your spatula and drop off the batter, the dough is ready. If it is too dry, add a bit more egg.
- Put the mixture into a piping bag with a round nozzle and pipe about 2cm circles & set aside.
- Remove the cookie dough from fridge and cut out about 1.5 – 2 cm shapes and place them over the piped choux.
- Bake at 190 degree Celsius for 12 mins and then lower to 160 degree Celsius for another15 mins.
- Once cooled, overturn the puff and make an incision at the bottom for the filling.
- Melt the chocolate melts over a bowl of hot water & add butter. Stir to combine. Put chocolate into a piping bag and set aside.
- Make chocolate cream by whipping cream, sugar & cocoa powder together until stiff and put in a piping bag.
- Pipe Chocolate cream into puff followed by a small amount of the melted chocolate. Wipe away any excess that flows out.
- Chill in fridge before serving.
NB: Like all things delicate, Choux Puffs & Cookie Choux do not retain their crisp for long. For maximum crunch & freshness, they are best eaten immediately or on the same day. Should you need to consume it a day later, put them in an airtight container while chilling it in the fridge. The cookie might not be as crisp as compared to a freshly made one but it is still yums and that is all that mattered :)!
– Recipe by Candice Cheong, our Behind-the-Scene Marketing Think-Tank / Late Night Baker!-
About the author:
Candice Cheong heads Marketing at Spoonful. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. Follow Candice on Instagram @dice97