Chocolate choux pastry buns

Small batch cocoa choux buns to use for homemade cream puffs.

Course Dessert

Cuisine French

Keyword chocolate choux pastry, chocolate cream puffs, cocoa cream puffs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 102kcal

Author Eva | Electric Blue Food

Ingredients

60 ml water
30 g butter
35 g flour
pinch of salt
1 egg
1 teaspoon cocoa powder

Metric - US Customary

Instructions

Add water and butter to a saucepan and set on medium heat. Stir to melt the butter. Remove from the heat when it reaches boiling temperature.
Sift in the flour and salt and whisk by hand until incorporated. Set back on the stove on medium heat and cook for 1-2 minutes in order to evaporate any excess liquid. It should easily gather into a ball. Remove from the heat and let cool for 15 minutes.
Crack the egg in a bowl and whisk it by hand. When the mixture has cooled pour in the egg and whisk by hand until incorporated. Sift in the cocoa and whisk in until homogeneous. When smooth and uniform, transfer it to a piping bag with a round aperture.
Line a baking tray with baking paper. Pipe each bun holding the piping bag at a 90° angle from the tray and working your way up making slight circular movements. Wet a finger with water and smooth down the peaks to create a round top. This batch should yield 10-12 buns.
Bake in the preheated oven at 180°C (350°F) fan-forced for 25-30 minutes. Smaller buns (if you've piped 12) will need 25 min, larger ones (if you've piped 10) need 30.
Turn off the oven and let the choux buns sit inside with the door slightly ajar for another 10 minutes. Only after that time you can take them out, transfer to a cooling rack and let come to room temperature. Slice open and fill only when they have cooled completely.

Notes

Please notice that the nutritional information refers to only the choux buns and does not take into consideration any kind of filling. It is also worth noting that said calculation is made by an online tool and meant as a guideline only.

To pipe my buns I have fitted the piping bag with an 806 Ateco tip (Wilton 12) but if you don’t have a wide round piping nozzle just cut the bag so that you have a hole of 1 cm in diameter.

When piping, make sure to space out the buns enough so they have room to double in size as they bake. One batch should yield 10-12 puffs, depending on the size you go for. Strive to make them all about the same size for even baking.

Nutrition