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Brought to you by: The Cooking Book

Prep time:

Cook time:

Serves: 4

These filled choux pastry buns, drizzled with chocolate sauce, are a deliciously decadent dessert.

Good with a pile of fresh berry fruits, such as strawberries, raspberries, or blueberries.

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  • 60g Plain Flour
  • 75g Butter
  • 2 Eggs, beaten
  • 400ml Double Cream
  • 200g Dark Chocolate, broken into pieces
  • 2 tbsp Golden Syrup

Recipe tips / Prepare ahead

Preheat the oven to 220°C (425°F/ Gas 7).


Step 1

Line 2 large baking trays with greaseproof paper. Sift the flour onto a separate piece of greaseproof paper.

Step 2

Put 50g of butter and 150ml (5fl oz) water into a small saucepan and heat gently until melted. Bring to the boil, remove from the heat, and tip in the flour. Beat quickly with a wooden spoon until the mixture is thick, smooth, and forms a ball in the centre of the saucepan. Cool for 10 minutes.

Step 3

Gradually add the eggs, beating well after each addition. Use enough egg to form a stiff, smooth, and shiny paste. Spoon the mixture into a piping bag fitted with a 1cm (1/2in) plain nozzle.

Step 4

Pipe walnut-sized rounds, set well apart, on the prepared baking trays. Bake for 20 minutes, or until risen, golden, and crisp. Remove from the oven and make a small slit in the side of each bun to allow the steam to escape. Return to the oven for a further 2 minutes, allow them to crisp, then transfer to a wire rack to cool completely.

Step 5

When ready to serve, pour 100ml (31/2fl oz) cream into a saucepan and whip the remainder until just peaking. Pile into a piping bag fitted with a 5mm (1/4in) plain nozzle.

Step 6

Add the chocolate, 25g of butter, and syrup to the saucepan with the cream and heat very gently until melted, stirring frequently. Meanwhile, pipe cream into each choux bun and pile onto a serving plate or cake stand.

Step 7

When the sauce has melted, mix well, and pour over the choux buns. Serve immediately.

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