Coffee Cream Choux Bun Dessert

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Coffee Cream Choux Bun Dessert
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Health Score:
Health Score
6,1 / 10
1 hr 15 min.
ready in 1 hr 30 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie684 kcal(33 %)
Protein10.6 g(11 %)
Fat57.59 g(50 %)
Carbohydrates31.14 g(21 %)
Sugar added1.43 g(6 %)
Roughage0.3 g(1 %)
Vitamin A566.03 mg(70,754 %)
Vitamin D2.67 μg(13 %)
Vitamin E4.38 mg(37 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.45 mg(41 %)
Niacin2.88 mg(24 %)
Vitamin B₆0.05 mg(4 %)
Folate62.98 μg(21 %)
Pantothenic acid0.66 mg(11 %)
Biotin1.47 μg(3 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C0.55 mg(1 %)
Potassium294.93 mg(7 %)
Calcium86.18 mg(9 %)
Magnesium70.01 mg(23 %)
Iron4.59 mg(31 %)
Iodine50 μg(25 %)
Zinc1.22 mg(15 %)
Saturated fatty acids34.76 g
Cholesterol238.83 mg
Author of this recipe:


½ teaspoon
superfine caster sugar
0.333 cup
salted butter
1 cup
2 tablespoons
For the filling
2 ½ cups
double cream (48% fat)
1 tablespoon
powdered sugar (plus extra for sprinkling)
2 teaspoons
instant Coffee (dissolved in 1 tsp hot water and cooled)
For the sauce
1 tablespoon
4 tablespoons
6 ounces

Preparation steps

To make the choux pastry, put the water, sugar and butter into a saucepan. Stir over a low heat until the butter has melted. Sieve together the flour and cocoa. Increase the heat under the butter mixture and add the flour all in one go. Remove from the heat and stir vigorously until the mixture comes away from the sides of the pan cleanly and forms a smooth ball. Tip the mixture into a bowl and leave to cool for about 15 minutes.
Heat the oven to 200°C/180°C fan/400°F/gas 6. Beat in the eggs a little at a time. Continue adding the egg until the mixture is smooth, glossy and will fall reluctantly from a spoon when given a sharp tap. You may not need to add all of the egg.
Grease a large baking tray. Put the choux paste into a piping bag fitted with a large plain nozzle. Pipe
small balls evenly spaced on the baking tray. With a wet finger smooth the tops of the buns. Bake for about 20 minutes until well risen and golden brown. Remove from the oven and, using a skewer prick the base or side of each bun and return to the oven for 5 minutes to dry the centres.
Whisk the cream, icing sugar and coffee together until thick but not stiff. When the buns are cold carefully slice off the tops. Put the cream into a piping bag fitted with a plain nozzle and pipe cream into each bun. Replace the lids. Sprinkle with icing sugar.
To make the sauce put the butter, water and chocolate into a bowl over a pan of hot, but not boiling water. Stir until smooth and shiny. Arrange the choux buns on a serving dish and pour over the warm chocolate sauce.