Chocolate choux bun

A giant choux bun filled with a whipped Chantilly cream and covered in a dark, rich, chocolate sauce. What’s not to like.

Choux pastry (4 large choux)

50g whole milk
50g water
5g caster sugar
Pinch of salt
50g butter (unsalted)
100g plain flour
2 eggs

1. In a pan melt butter with milk, water, sugar and salt.

2. Add flour, mix well on medium/low heat for 8min whilst constantly stirring.

3. Pipe and top your choux with craquelin before baking.

4. Bake at 170c for 35/40 minutes (don’t open the oven door whilst baking!)

Craquelin (4 large choux)

60g Butter
Pinch salt
65g Light brown sugar
65g Plain flour

1. Mix together soft butter, salt and sugar until creamed and fluffy, add your flour and mix until you have a dough.

2. Roll the dough until you have a 1-2mm thick dough. Place in the fridge to set until hard. Using a cutter, cut the craquelin into disks and place on top of your choux before baking.

Chantilly cream (4 large choux)

250g Whipping cream
25g Icing sugar
¼ Vanilla pod (scraped)

1. Whisk all ingredients together until soft peaks.

Chocolate sauce (4 large choux)

100g Chocolate (70%)
120ml Cream (whipping)
25g Caster sugar
25ml Water

1. Bring water, sugar, and cream to the boil. Pour over the chocolate. Mix until chocolate is melted. Serve warm.