A post by Blondie Book

Ingredients

• For the choux: 125 g water
• For the choux: 125 g whole milk
• For the choux: 100 g unsalted butter, cubed
• For the choux: 5 g granulated sugar
• For the choux: 3 g fine salt
• For the choux: 150 g all-purpose flour
• For the choux: 200 g beaten egg, approximately 4 large eggs
• For the filling: 500 g cold heavy cream
• For the filling: 120 g dark chocolate, finely chopped
• For the filling: 25 g powdered sugar
• For finishing: 15 g powdered sugar

Let’s make it

1. Heat the oven to 200°C (180°C fan). Line a large baking sheet with parchment. Draw a 16 cm circle and a 12 cm circle on the underside, spaced apart.
2. Combine water, milk, butter, granulated sugar, and salt in a saucepan. Bring to a full simmer, remove from the heat, and add the flour all at once. Stir until no dry flour remains.
3. Return the pan to medium-low heat and stir for 2–3 minutes, until the dough forms a smooth ball and a thin film forms on the pan. Transfer to a bowl and cool for 5 minutes.
4. Beat in the egg gradually, mixing after each addition. Stop when the dough is glossy and falls from a spatula in a thick V; you may not need all the egg.
5. Spoon the dough into a piping bag or sturdy bag with a 1.5 cm opening. Pipe a thick spiral within each circle, one larger round for the base and one smaller round for the cap. Smooth peaks with a damp fingertip.
6. Bake for 15 minutes at 200°C, then reduce the oven to 175°C (155°C fan) without opening the door. Bake another 25–30 minutes, until both rounds are deeply golden, firm, and dry-looking. Turn off the oven, prop its door open slightly, and leave the pastries inside for 10 minutes.
7. Cool the choux on a rack. When cool, split the larger base horizontally with a serrated knife. If the interior still looks moist, return the halves to a 150°C oven for 5–8 minutes, then cool completely.
8. Warm 150 g of the heavy cream until steaming and pour it over the chopped chocolate. Leave for 2 minutes, then stir until smooth. Chill until cold, about 45 minutes. Whip the remaining 350 g cream with 25 g powdered sugar to soft peaks. Fold in the chilled chocolate mixture until evenly combined. Cover and chill 20–30 minutes, until firm enough to hold a piped ribbon.
9. Set the bottom half of the larger choux round on a serving plate. Pipe an even band of chocolate cream over it, place the top half over the filling, then pipe a second generous band on top. Center the smaller choux cap over the cream and dust the top and exposed pastry with 15 g powdered sugar just before serving.
10. Refrigerate leftovers promptly in a covered container and eat within 2 days; the pastry softens as it stands.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Contains wheat, milk, and eggs.

Recipe in development · not kitchen-tested.