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Dark and delicious choux buns

Dark and delicious choux buns


A classic choux bun filled with a luxuriously dark chocolate centre. 

Choux pastry 


80g butter

100g water 

100g full fat milk 

½ tsp salt 

1tsp caster sugar

120g plain flour

180g whole egg (approx. 3 large eggs)


Bring to the boil the butter, milk, water, sugar and salt.

Add the plain flour and cook out for 2 minutes. 

Remove mixture from the pan and add to the kitchen aid with the paddle attachment.

Set to a medium speed and leave to cool and mix for 5 minutes. 

Slowly start adding the eggs until the mixture drops off a spoon slowly (may not need all the egg).

Once you have reached the desired consistency, place mixture into a piping bag with a round nozzle and pipe into desired size and shape.

Craquelin top


155g salted butter 

130g plain flour 

120g demerara sugar

50g granulated sugar

3g Sosa gelcrem hot

15g ground almonds

20g deZaan true dark cocoa powder


Melt the butter. 

Add all dry ingredients and mix together until all comes together as a dough. 

Roll the dough out between 2 pieces of greaseproof paper to 2-3mm thick. 

Place the mixture into the freezer to chill and set. 

Cut out desired size pieces ready for placing on to choux pastry before cooking.

Dark chocolate pastry cream filling


270g whole milk

80g double cream 

54g egg yolk

25g caster sugar 

25g Sosa home gourmet gel hot

90g Republica del Cacao 70% dark chocolate 


Add all ingredients except chocolate to a saucepan. 

Bring the mixture up to the boil slowly. 

Once boiled take mixture off the heat and add to the chocolate.

Leave to sit for a moment before whisking to combine.

Cling film the surface of the mixture and place in the fridge to cool.

Once cooled add mixture back onto kitchen aid with paddle attachment and beat mixture to bring back to a smooth and pipeable consistency.

Place mixture into a piping bag ready for filling. 



Pipe desired shape and size choux pastry onto a baking tray with a silpat.

With a little water use your finger to smooth down the point on your choux paste from the piping bag. 

Place your frozen craquelin disc on top. 

Place in a pre heated oven at 200c for 20 mins (size dependant).

Once removed from the oven place onto cooling rack and leave to cool. 

Once cooled use a sharp knife to make a hole in the bottom of each bun and fill completely with pastry cream. 

Can be served with chocolate sauce, ice cream etc. 

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