top of page

Chocolate Cream Puff

[Choux Pastry]

  • 50g butter

  • 60ml milk

  • 60ml water

  • 2g salt

  • 2g sugar

  • 60g cake flour

  • 10g unsweetened cocoa powder

  • 2 eggs


  • 25g softened butter

  • 20g sugar

  • Pinch of salt

  • Half egg

  • 20g almond powder

  • 15g cake flour

  • 6g unsweetened cocoa powder

[Chocolate Custard Sauce]

  • 250ml milk

  • 2 eggs

  • 40g sugar

  • 10g cake flour

  • 10g cornstarch

  • 50g dark chocolate

  • 20g whipping cream


  1. Biscuit: Whisk butter until loosen. Add in sugar and whisk mixture until pale and creamy.

  2. Add in egg in 2 additions, mixing well after each addition, followed by flour, almond powder and cocoa powder, mix well.

  3. Transfer mixture into a piping bag fitted with a small round piping tip.

  4. Pastry: Place milk, water, salt, sugar and butter in a saucepan. Heat till butter has melted and sugar has dissolved.

  5. Remove pan from heat. Add in sifted flour and cocoa powder. Mix well using a scraper and return pan to heat.

  6. Cook mixture over medium fire, stirring constantly for 3-4mins until moisture has evaporated. Mixture may be in broken pieces initially, but will form into a dough eventually.

  7. Place dough in a mixing bowl. Beat eggs and add into dough in 3 additions, mixing well into a batter.

  8. Scoop batter up and allow batter to drop. If batter forms a triangle when it drops, this shows that batter is ready. If not, add a little more egg.

  9. Transfer batter into a piping bag fitted with a round piping tip. Pipe batter onto a parchment paper lined baking tray to a diameter of 4cm.

  10. Pipe biscuit mixture over pastry as shown and bake in a preheated oven of 180degC for 40mins.

  11. Sauce: Place chocolate and cream in a heatproof bowl and place over a pan of simmering water and cook until melted.

  12. Place milk in a saucepan and heat till boiled.

  13. In another mixing bowl, whisk egg yolk, add in sugar, whisk well, followed by flour and starch.

  14. Add in milk and whisk well. Sieve mixture back into saucepan and heat over medium heat, whisking until mixture thickens [custard].

  15. Remove pan from heat and add custard into chocolate, whisk well. Transfer mixture into a piping bag and chill to cool.

  16. When puffs are done and cooled completely, make a small cut at the bottom of each puff and pipe custard in.


bottom of page