Classic Choux, Chantilly Cream, Chocolate Sauce and Roasted Almonds

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  • Classic Choux, Chantilly Cream, Chocolate Sauce and Roasted Almonds

Classic Choux, Chantilly Cream, Chocolate Sauce and Roasted Almonds

Yield: 16-20 portions

Prep Time: 30 Minutes

Cook Time: 20 Minutes


1 cup water

1/4 cup unsalted butter + 1 tbsp

1 tablespoon sugar plus

1 teaspoon salt

5 3/4 ounces flour

4 large eggs

1.5 cups 35% Cream

1/2 cup caster Sugar

1 tbsp Vanilla Paste

6 oz 80% Dark Chocolate

1/2 cup 35% Cream

2 tbsp Caster Sugar

Method: Preheat oven to 425 degrees fahrenheit. Place water in a medium sized pot and bring to a boil. Add sugar and salt. Once mixture is at a full boil add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Remove from heat and transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With the paddle attachment place mixer on lowest speed. Slowly add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag right away, fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet tray.

Place in oven and cook for 10 minutes, then turn the oven down to 350 degrees fahrenheit and bake for 10 more minutes or until golden brown. Once they have finished cooking, remove from oven and pierce with a paring knife immediately to release steam. Once cooled, cut in half and fill with Chantilly cream.

Chantilly Cream: Place cream, vanilla, and sugar in a stand up mixer with whisk attachment. Place on medium high speed until stiff peaks have formed. Remove from bowl and place pipping bag, keep in fridge till ready to use.

Chocolate Sauce: In a small pot add chocolate, sugar and cream. Cook over low hear until chocolate has completely melted and is fully incorporated into the cream. Turn off heat and spoon over cream puffs.