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Chocolate Caramel Choux Buns

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Elegant Chocolate Caramel Choux Buns made with light, airy choux pastry filled with fluffy caramel cream and topped with a rich chocolate glaze. A bakery-style dessert that combines delicate texture with indulgent flavor.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12–15 choux buns
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 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 the chocolate glaze:
  • 4 oz dark or semi-sweet chocolate
  • 1/3 cup heavy cream
  • Optional: flaky sea salt for topping

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, bring water and butter to a boil.
  3. Reduce heat and add flour and salt all at once, stirring until a smooth dough forms and pulls away from the sides.
  4. Let dough cool slightly, then beat in eggs one at a time until smooth and glossy.
  5. Pipe or spoon small mounds onto the prepared baking sheet.
  6. Bake for 20–25 minutes until puffed and golden brown. Cool completely.
  7. For the caramel, heat sugar and water over medium heat without stirring until deep amber.
  8. Carefully whisk in warm heavy cream, then butter, until smooth. Cool completely.
  9. Fold whipped cream into cooled caramel to create a light filling.
  10. For the glaze, heat heavy cream and pour over chopped chocolate. Stir until smooth.
  11. Slice buns in half or make a small hole underneath and pipe in caramel filling.
  12. Dip or drizzle tops with chocolate glaze and sprinkle with flaky sea salt if desired.
  13. Allow to set before serving.

Notes

  • Avoid opening the oven door early to prevent choux buns from collapsing.
  • Caramel can be made ahead and refrigerated; bring to room temperature before using.
  • Do not stir sugar while melting to prevent crystallization.
  • Store filled buns in the refrigerator for up to 2 days.
  • Unfilled shells can be stored at room temperature for 2 days or frozen for 1 month.
  • Re-crisp shells in a 300°F (150°C) oven for 5–8 minutes before filling.
  • Milk or semi-sweet chocolate can be used instead of dark chocolate.

Nutrition

Find it online: https://juliameals.com/chocolate-caramel-choux-buns/