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Photo of Mini Chocolate Croquemboche by Jaya Rajesh at BetterButter

Mini Chocolate Croquemboche

Jaya Rajesh
60 minutes
Prep Time
45 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Mini Chocolate Croquemboche RECIPE

This particular french dessert was in wish list from a long time. These are made from choux pastry dough. They are crunchy from outside and have thick cream custard inside.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • French
  • Whisking
  • Baking
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. For pate choux:- 1/2 cup all purpose flour
  2. 4 tbsp unsalted butter
  3. 1/2 cup water
  4. 2 eggs
  5. 1 pinch salt
  6. 2 tsp granulated sugar + 2 tsp powdered sugar for dusting
  7. For Custard
  8. 2 egg yolks
  9. 50 ml fresh cream
  10. 75 ml full cream milk
  11. 4 tbsp castor sugar
  12. 1 tsp vanilla essence
  13. 11/2 tbsp corn flour
  14. 4 tbsp butter
  15. For spun sugar
  16. 3/4 sugar
  17. For chocolate coating
  18. 1/2 cup chocolate
  19. 1/4 cup roasted chopped almonds


  1. Heat water and butter together in a pan till the butter is melted. Remove the mixture from gas and add flour and combine till no lumps.
  2. Again place it on fire and cook till it leaves the pan and forms a ball.
  3. Let this mixture cool for 15 mins and then add sugar and eggs one by one and combine with each addition.
  4. The first test is to see whether the pastry dough will be glossy and the second thing is when you scoop it with spoon it should slide of easily.
  5. Now place the parchment paper in a tin and preheat the oven at 190 degree celcious for 10 mins.
  6. Now remove the mixture in a piping bag with star nozzle tip and pipe it in parchment paper . Dust powdered sugar on the top.
  7. Bake this for 20 mins. Once cooked remove it from oven and let it cool.
  8. For custard Whisk egg yolks with half of the sugar, vanilla essence, corn starch and keep it aside.
  9. Heat cream and milk in a pan till it starts to boil.
  10. Once boiled remove from heat add half of the milk mixture in to eggs and whisk well.
  11. Add sugar to milk left in the pan and combine.
  12. Add egg mixture in the pan stirring continously.
  13. Remove this mixture in a vessel and let it cool.
  14. Add butter to the custard mix and whisk till stiff peaks.
  15. Mean while melt chocolate in double boiler.
  16. Add chopped almonds to melted chocolate and keep aside.
  17. Now make small hole in the baked choux pastry and pipe in custard.
  18. Dip choux pastry in chocolate and almond mix and arrange in conical shape.
  19. Make caramel from sugar and with the help of whisk make spun sugar and use it decorate to decorate croquemboche.
  20. Serve immediately.

Reviews (3)  

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Jaya Rajesh
Jaya Rajesh   Oct-02-2016

Bindiya Sharma
Bindiya Sharma   Sep-30-2016

looks so delicious...a chocolate lover's delight!

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