I love making Chocolate Caramel Choux Buns when I want an elegant dessert that feels bakery-worthy yet completely achievable at home. Light, airy choux pastry is filled with luscious caramel cream and topped with rich chocolate glaze. For me, they’re the perfect combination of delicate texture and indulgent flavor.
Why You’ll Love This Recipe
I love how impressive these choux buns look once assembled. The crisp shells, silky caramel filling, and glossy chocolate topping create beautiful layers of flavor and texture.
I also appreciate how customizable they are. I can adjust the sweetness of the caramel, use dark or milk chocolate, or even add a sprinkle of sea salt for contrast. They feel special enough for celebrations but are fun to make anytime I’m craving something decadent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the choux pastry:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
For the caramel filling:
1 cup granulated sugar
2 tablespoons water
1/2 cup heavy cream, warmed
2 tablespoons butter
1 cup whipped cream (for folding into cooled caramel)
For the chocolate glaze:
4 oz dark or semi-sweet chocolate
1/3 cup heavy cream
Optional topping: flaky sea salt
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, I bring the water and butter to a boil.
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I reduce the heat and stir in the flour and salt all at once, mixing until a smooth dough forms and pulls away from the sides of the pan.
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I let the dough cool slightly, then beat in the eggs one at a time until smooth and glossy.
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I pipe or spoon small mounds of dough onto the baking sheet.
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I bake for 20–25 minutes until puffed and golden brown, then let them cool completely.
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For the caramel, I heat the sugar and water in a saucepan over medium heat without stirring until it turns a deep amber color.
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I carefully whisk in the warm heavy cream, followed by the butter, until smooth.
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I let the caramel cool completely, then fold in whipped cream to create a light caramel filling.
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For the chocolate glaze, I heat the heavy cream until warm, then pour it over chopped chocolate and stir until smooth.
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I slice each cooled choux bun in half or make a small hole underneath.
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I fill them with the caramel cream using a piping bag.
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I dip or drizzle the tops with chocolate glaze and sprinkle with flaky sea salt if desired.
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I let them set before serving.
Servings and timing
This recipe makes about 12–15 choux buns.
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling and assembly time: 45 minutes
Total Time: About 1 hour 40 minutes
Variations
I sometimes add a teaspoon of espresso powder to the chocolate glaze for deeper flavor. When I want a lighter version, I fill the buns with pastry cream and drizzle caramel on top instead.
If I prefer extra texture, I sprinkle crushed toasted nuts over the chocolate glaze. I also enjoy making mini versions for bite-sized treats.
storage/reheating
I store filled choux buns in an airtight container in the refrigerator for up to 2 days. For best texture, I prefer filling them shortly before serving.
Unfilled choux shells can be stored at room temperature for up to 2 days or frozen for up to 1 month. I re-crisp them in a 300°F (150°C) oven for about 5–8 minutes before filling.
FAQs
Why didn’t my choux buns rise properly?
They may need a few more minutes in the oven. I make sure not to open the oven door too early, as this can cause them to collapse.
Can I make the caramel ahead of time?
Yes, I prepare the caramel in advance and store it in the refrigerator. I let it come to room temperature before folding in whipped cream.
How do I prevent the caramel from crystallizing?
I avoid stirring the sugar while it melts and ensure the sides of the pan are clean.
Can I use store-bought caramel sauce?
Yes, I can use prepared caramel sauce to save time.
Do I have to use dark chocolate?
No, I can use milk chocolate or semi-sweet chocolate depending on my preference.
Conclusion
I find Chocolate Caramel Choux Buns to be a beautifully indulgent dessert that combines airy pastry with rich caramel and smooth chocolate. The textures and flavors come together in a way that feels both elegant and comforting. Whenever I want to create something impressive and delicious, this recipe is always a favorite in my kitchen.
