Caramel and Chocolate Ganache Choux Puffs
Light and airy choux pastry puffs filled with silky homemade caramel and topped with a rich dark chocolate ganache. A timeless French patisserie classic that is far easier to make than it looks, ideal for any celebration or indulgent afternoon.
🛒 Ingredients
15 servings
- 100 g unsalted butter
- 1 pinch of salt
- 1/2 tsp sugar
- 250 ml water
- 150 g all-purpose flour
- 3 eggs
- 200 g sugar (for the caramel)
- 200 ml heavy cream
- 150 g dark chocolate (70%)
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Directions
- 1
Preheat the oven to 200 °C (390 °F). In a saucepan, bring the water, butter, salt and sugar to a boil.
- 2
Remove from heat and add the flour all at once, stirring vigorously until the dough is smooth. Return to low heat, stirring until the dough pulls away from the pan sides.
- 3
Let the dough cool for 10 minutes — do not skip this. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 4
Using a piping bag, pipe small round puffs or elongated éclairs onto a parchment-lined baking sheet, spaced well apart.
- 5
Bake 25–30 minutes without opening the oven door. Turn off the oven and cool the puffs inside with the door slightly ajar to prevent deflating.
- 6
Caramel: melt the sugar dry in a saucepan to a deep amber. Gradually pour in warm cream, stirring constantly. Let cool.
- 7
Ganache: melt the chopped chocolate with the remaining warm cream, stirring until smooth and glossy.
- 8
Fill the cooled puffs with caramel using a piping bag, then top with chocolate ganache. Refrigerate at least 30 minutes before serving.
💡 Chef's Tip
Never open the oven during baking, and always cool the choux inside with the door slightly open — this is the key to puffs that stay perfectly crisp and tall.
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