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Bournville Dipped Choux Pastry Recipe

Antara Basu

324 Recipes

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A teacher and foodie who loves photography and traveling. Antara is a passionate food ...

May 29, 2026

Author :Antara Basu

Antara Basu

324 Recipes

View Profile

A teacher and foodie who loves photography and traveling. Antara is a passionate food ...

Published : May 29, 2026

For a touch of French elegance to your dessert party, try this Bournville-dipped choux pastry. Made with some pantry staples, here’s the simple recipe for you.

Difficulty:medium

Serves:6

Time:2:20 hours

Contains egg: Yes

Be it an eclair or a profiterole, a light, fluffy, airy choux pastry dipped in rich dark chocolate never fails to amaze the dessert lovers. In this Bournville-dipped choux pastry recipe, the hollow pastries are baked until golden and then dipped in a warm dark chocolate sauce or glaze made by melting Bournville chocolate. In some recipes, the choux pastry is filled with a thick cream made by cooking milk, whisked egg yolks, and sugar. Here, the light, airy dough. known as ‘pâte à choux’, is i......Read More

Ingredients

6
Servings

For the Recipe

8 pieces of Cadbury Bournville Dark Chocolate
4 tsp unsalted butter (cubed)
⅔ cup all-purpose flour (sifted)
2 large eggs (beaten)
125ml water
¼ cup sugar

Directions

Bournville Dipped Choux Pastry - Saucepan On Heat

Step 1

Place water, butter, sugar, and salt in a saucepan over medium heat.Bring to a rolling boil.

Bournville Dipped Choux Pastry - Boiling Liquid

Step 2

Remove from the heat and dump all the flour in at once.Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Bournville Dipped Choux Pastry - Adding Flour To Pot

Step 3

Put the pan back on low heat for 1 minute, stirring constantly to get rid of the raw flour taste and evaporate excess moisture.

Bournville Dipped Choux Pastry - Stirring Dough In Pan

Step 4

Let the dough cool for 5 minutes. Gradually add the beaten eggs a little at a time.

Bournville Dipped Choux Pastry - Stirring Choux Pastry

Step 5

Beat hard after each addition. Stop when the dough is glossy and falls off the spoon in a ‘V’ shape.

Bournville Dipped Choux Pastry - Cooling Choux Pastry

Step 6

Pipe the dough onto a tray. Make sure you place the dough at a little distance. Bake at 200°C for 20–25 minutes.

Bournville Dipped Choux Pastry - Adding Eggs To Batter

Step 7

Let the pastry cool for 5 minutes.

Bournville Dipped Choux Pastry - Beating Mixture

Step 8

Meanwhile, place the Cadbury Bournville chocolate in a bowl and microwave until melted. Stir gently until smooth and combined.

Bournville Dipped Choux Pastry - Glossy Dough V-Shape

Step 9

While the glaze is still warm but slightly thickened, dip the tops of your cooled choux buns into the chocolate.

Bournville Dipped Choux Pastry - Piping Choux Dough

Step 10

Dust the chocolate top with some powdered sugar and serve.

Tips:

While making the choux pastry dough, make sure the dough is dried for 1-2 minutes over a low flame after flour is added. This removes the raw smell and evaporates excess moisture.

Before adding the eggs one by one, make sure the dough has cooled down. This prevents the eggs from getting scrambled. Add the eggs when the dough is warm, but not hot to the touch.

To make sure the choux pastry is crispy, pierce each shell with a small knife to release steam. Once done, put them back into the turned-off oven and keep them there for a few minutes.

To make sure the chocolate doesn’t seize, keep all the utensils dry and don’t let the chocolate come in contact with water. A single drop of water can turn chocolate lumpy.

To maintain the contrast between the crisp shell and the soft filling, make sure the choux pastries are dipped into chocolate just before serving. Otherwise, they may become soggy.

Poke a small hole in each bun 5 minutes before they are done to let steam escape, ensuring they stay crisp.