This choux pastry creation is a classic French dish filled with chocolate and vanilla cream and served with lashings of chocolate sauce. A great sharing dessert for romantic dinners.


For the choux

  • 40g/1½oz plain flour
  • 25g/1oz unsalted butter
  • 1 large free-range egg, beaten
  • 1 free-range egg yolk
  • small handful flaked almonds

For the chocolate hazelnut filling

  • 100g/3½oz chocolate hazelnut spread
  • 50ml/2fl oz double cream

For the Chantilly cream filling

  • 150ml/¼ pint double cream
  • 1 tbsp icing sugar, sifted, plus extra to serve
  • 1 vanilla pod, split and seeds scraped

For the chocolate sauce

  • 100g/3½oz dark chocolate
  • 25g/1oz caster sugar

Comments (0)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.