Complexity level  

Chocolate and almond choux


  • Cacao crumble
  • Cacao choux pastry
  • Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate crème patissière
  • Belcolade Selection Blanc Extra Cacao-Trace, almond milk, and lemon Chantilly cream


1 Cacao crumble
  • Butter, chilled 180 g
  • Ground raw hazelnuts 100 g
  • Ground almonds 100 g
  • Sugar 200 g
  • Flour 240 g
  • Salt 6 g
  • Combine all the above ingredients in a mixer with a flat beater until you obtain a homogeneous paste.
  • Spread this paste 3 mm thick, directly between two baking parchment sheets.
  • Set aside in the refrigerator and cut out discs to match the diameter of your choux.
2 Cacao choux pastry
  • Whole milk 250 g
  • Water 250 g
  • Butter 200 g
  • Sugar 10 g
  • Salt 10 g
  • Flour 300 g
  • Whole eggs 450 g
  • In a saucepan, bring the milk, water, salt, sugar, and butter to the boil.
  • Once off the heat, add the sifted flour and cocoa powder, then dry the mixture over the heat for a few minutes until the dough comes away easily from the spatula.
  • Pour the mixture into a mixer fitted with a flat beater, then add the eggs a little at a time until the dough is smooth, glossy, and perfectly homogeneous.
  • Arrange your desired choux shapes on a baking sheet fitted with a Silpain mat.
  • Top with your previously-cut small cacao crumble discs and bake at 180°C for 25 to 30 minutes.
3 Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate crème patissière
  • Whole milk ½ L
  • Split vanilla pod 1 pc
  • Egg yolks 80 g
  • Sugar 90 g
  • Hot pastry cream powder 25 g
  • Cornstarch 25 g
  • Butter, chilled 60 g
  • Heat the milk with the split vanilla pod to boiling, then add the egg yolk, sugar, pastry cream powder, and cornstarch.
  • Return everything to the pan and cook the cream until boiling, whisking the mixture continuously.
  • Add the Belcolade Origins Noir Philippines 68% Cacao-Trace dark chocolate and butter.
  • Pour the mixture onto a baking sheet, cover with plastic wrap and cool rapidly.
  • Set aside at 4°C before use.
4 Belcolade Selection Blanc Extra Cacao-Trace, almond milk, and lemon Chantilly cream
  • Fresh cream (35% fat) 1 L
  • SABA almond milk syrup 150 g
  • Zest of a lemon, grated 1 pc
  • Leaf gelatin 6 g
  • Heat the fresh cream and grated lemon zest to 80°C, then pour over the white chocolate and almond milk syrup.
  • Add the gelatin, pre-soaked in cold water, and chill for 24 hours at 4°C.
  • Then, whip the cream using a mixer fitted with a whisk until creamy in texture and forming medium peaks.
  • Use immediately to garnish your choux.
5 Plating
  • Pierce the bottom of the choux and top with Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate crème pâtissière.
  • Top with a small disc of crystallized chocolate of the same diameter.
  • Then place a ball of the Belcolade Selection Blanc Extra Cacao-Trace white chocolate, almond milk, and lemon Chantilly cream on top.
  • Sprinkle with the cacao crumble.
  • Once the choux have cooled, use a spray gun to coat with a 50/50 cocoa butter/chocolate mixture.
  • For decoration, top with a slice of candied “Buddha’s Finger” citrus fruit, or as you desire.
  • Serve nicely chilled.

Created by Stéphane Leroux

In the world of patisserie, choux is one of the all-time classics. To me, together with puff pastry, it is the product that best symbolizes our profession. I’m particularly fond of choux due to its technical complexity, along with its many possible applications and interpretations. I especially like this choux, with its almond milk, lemon, and Philippines 68 Cacao-Trace chocolate flavors, both for its simplicity and satisfying taste.

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