Chocolate choux pastry

You will need:

  • 300g Water
  • 250g Flour
  • 125g Butter
  • 4-5 Eggs
  • 80g Nutella
  • 2 tbsp Cocoa Powder
  • 1 tsp Liqueur
  • 1 pinch Salt

To begin, pour water into a saucepan and add butter.

Once everything comes to a boil, add the flour and start stirring.

Once the batter forms and begins to separate from the sides of the saucepan, forming a white film on the bottom, the dough is ready.

Cool the batter. I recommend spreading the dough on a plate (see photo) so that it cools faster.

Gradually start adding eggs and salt to the dough, carefully kneading with a wooden spoon. Do not add all the eggs at once. This may hinder the kneading process.

Now add Nutella, cocoa powder, and liqueur, and mix the dough well. Your dough is ready.

Preheat the oven to 205°C (with convection).

Take a pastry bag and start forming your choux pastry.

Form several circles of dough, leaving the center empty. Bake the choux pastry for 20-25 minutes.

Then turn off the oven, partially open the door, and leave the choux pastry to cool inside for another 5 minutes. This is necessary so that they do not collapse due to a sharp change in temperature. This same batter is used for eclairs.

Then, for example, prepare pastry cream.

And fill your choux pastry with a pastry bag. I recommend filling the choux pastry just before serving. I do not recommend doing this a day or even earlier. Because you risk them getting soaked with cream and becoming soggy. The effect will not be the best.

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