Choux puffs filled with Rich Dark Chocolate and Rum Mousse

25 Apr


I think making choux is an interesting baking experience. There are a few things that require extra care in order to be rewarded with a beautiful product – the consistency has to be exactly right; so not too much egg but not too little egg either. The panada has to be cooked for enough time but the most important thing to remember is – Never! Open the oven whilst the choux is baking.

If you do manage to remember all these things, you will experience the joy of piping these puffs onto a tray, placing them into a hot oven and seeing them bloom into these pretty golden brown profiteroles.


The mild taste and cloud-like texture of choux makes it extremely versatile and it can marry happily with sweet or savoury fillings such as vanilla custard, ice-cream or cream cheese. You can be as creative as you like.

I made these little puffs over the weekend and filled them with a delectably rich dark chocolate and rum mousse. We had them for dessert and the neighbours had them the next day for morning tea. Here’s the recipe. :O)

Makes about 50 little puffs

Ingredients for choux pastry:

  • 105 grams butter
  • 225 grams water
  • pinch of salt and sugar
  • 150 plain flour (sifted)
  • about 275 grams eggs (give or take)

Method for choux:

  1. Preheat oven to 220 degree Celsius.
  2. Place the butter, water, salt and sugar in a saucepan and bring to boil.
  3. Add the plain flour to the butter mixture and stir over low heat. This mixture is called a panada.
  4. Stir till the paste has a nice sheen and releases an eggy smell.
  5. Cool the mixture down to room temperature.
  6. Add the eggs one at a time and mix through with a wooden spoon.
  7. Add enough eggs till the mixture is soft but is still able to hold its shape. You can test this with your fingers. Stretch the mixture between your thumb and index finger. The paste should not break. When you have achieved this, you have added enough egg and the paste is ready to be piped.
  8. Pipe the puffs onto a lightly greased baking tray .
  9. Place in oven till choux puffs and turns golden brown. This can take between 10 to 15 mins.
  10. Remove from oven and cool on a cooling rack.

Ingredients for rich dark chocolate and rum mousse:

  • 330 grams dark chocolate
  • 330 grams cream
  • 3 egg yolks
  • 3 egg whites
  • 25 grams caster sugar
  • generous splash of rum


  1. Melt the chocolate over a double boiler.
  2. Add egg yolks, cream and rum to the melted chocolate, stirring with a wooden spoon till the mixture is smooth.
  3. Beat the egg whites and sugar till stiff peaks are formed.
  4. Gently fold the egg white mixture into the chocolate mixture and place into the fridge for 2 to 3 hours to set.

Assembling the choux puffs

  1. Remove the chocolate mousse from the fridge and stir through with a wooden spoon.
  2. The mixture should have a thick consistency.
  3. Place the mixture into a piping bag and pipe the mousse into the base of the choux puffs.
  4. Decorate the puffs with melted chocolate and dust lightly with icing sugar.

One Response to “Choux puffs filled with Rich Dark Chocolate and Rum Mousse”

  1. stressed out student April 25, 2009 at 3:23 PM #

    OMG …. YUM!!!!!!

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