These cream-filled-chocolate-glazed treats look great, taste great, and are a complete chore to make (if you have to clean up after yourself). So put on your apron, preheat your oven, and roll up your sleeves because it’s time to get busy.
You’ll need the following tools:
- Mixer w/ a whisk attachment
- A large saucepan
- A heat-resistant rubber spatula
- Two piping bags
- A #12 round piping tip
- A #10 star piping tip
- A scraper
- Measuring cups and spoons
- Containers for your ingredients
- Baking trays
- An oven
- A bread/cake knife
- A stove or induction cooker
- 5-7 large eggs
- 2 cups all-purpose flour
- 1 ¾ stick unsalted butter, cubed
- 1 ½ tbsp powdered sugar
- 2 cups water
- Preheat your oven to 165°C (150°C for convection ovens).
- Mix water, sugar, and unsalted butter in a large saucepan. Bring the mixture to a boil, then remove from heat.
- Add in flour and mix until the batter smoothes out, and there are no more lumps. Remember to use a heat-resistant rubber spatula for this step, so you don’t have a hard time scraping and mixing.
- Add in five of the eggs one at a time, while vigorously mixing the dough.
- Check the consistency of the dough by scooping a tiny bit using the tip of your heat-resistant rubber spatula.
- If the batter slowly drips and forms a hook, you can start shaping the dough.
- If the batter is too dry, beat the remaining eggs and slowly incorporate it into your dough in fourths, checking the consistency after each fourth is added.
- If the batter is too dry, you can try to add a bit of all-purpose flour, but we’d suggest starting from scratch all over again, and using a bit more flour to begin with.
- Place your #12 round piping tip into your piping bag and pack the dough into the bag.
- If you don’t have a piping bag, a zip-top bag with one of the corners cut off will do.
- Stack two baking trays on top of each other, spray a thin layer of cooking spray (skip if using non-stick), then pipe out 3” lengths, leaving a half an inch space in between each line of dough.
- Bake each sheet of dough for 55 min. (45 min. for convection ovens).
- Let the choux pastry cool for 30 min. to an hour.
Chantilly Cream Filling
- 2 ¼ cups all-purpose cream
- ½ cup sugar
- ¼ tsp. salt
- ¼ tsp. vanilla paste (or ½ tsp. vanilla extract)
- Whisk all four ingredients together using a mixer and a whisk attachment.
- Whisk until volume doubles and stiffens.
- Place your #10 star piping tip into a clean piping bag and fill with chantilly cream.
- Keep the packed bag in the chiller until you’re ready to use it.
- 1 ¼ cup semi-sweet chocolate pieces
- ½ cup unsalted butter
- 1 pinch of salt
- ¼ tsp. instant coffee
- Using a double boiler, melt all ingredients together until smooth.
- Keep lukewarm until you’re ready to use it.
- Cut your choux pastry in half, lengthwise.
- Dip, but do not completely submerge the top half of the choux pastry into the chocolate glaze.
- Chill the glazed choux pastry tops in the fridge until the chocolate sets. This should take roughly 5-10 min..
- Pipe your desired amount of chantilly cream on top of the bottom half.
- Place the un-glazed side of the glazed choux pastry on top of the chantilly cream layer.