Cocoa meringue choux Cream puffs Recipe

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Cocoa meringue choux Cream puffs

Cooking Tree is serving you a delectable recipe for Cocoa meringue choux Cream puffs, and we’ll show you how to prepare it from scratch.


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Cocoa meringue choux Cream puffs Recipe





45 Min

21 Min




– 22g Unsalted butter – 25g Water – 25g Milk – 1g Salt – 1g Sugar – 28g Cake flour – 50g Egg – Cocoa powder – Whipped choco cream (100g whipping cream + 10g sugar + 6g cocoa powder) – Meringue (1 egg white + 40g sugar + 1/4ts vanilla extract)


1. Put butter, water, milk, salt, and sugar in a pot and heat until the butter is melted. Remove from the heat and add soft flour and mix. 2. Put on low heat and fry for about 1 minute until a thin film forms on the bottom, then transfer to another bowl and cool lightly. 3. Divide the eggs into 2 batches, mix, and place in a piping bag. 4. Pan in an oven pan, prepare the dough with water-soaked fingers, sprinkle with cocoa powder, and bake in an oven preheated to 180 degrees for 20 minutes. 5. Fill the shoe with chocolate cream, put the meringue, and heat it with a torch.