In a lot of ways, this recipe is an homage to several of the first things I things I ever learned how to bake. Cream puffs were among those, as was chef Chloe Coscarelli’s vegan chocolate strawberry shortcake cupcakes. These chocolate and strawberry pate choux combine both of those experiences into one. We have a cream puff, that is now chocolate flavored, but layered up with cream and strawberries. Granted, this recipe is not vegan(I know technically vegan pate choux does exist now, and that is on my bucket list of things to experiment on), but aesthetically, it does look a lot like Chloe’s chocolate strawberry shortcakes. I also wanted to make these choux look a little more modern yet natural, so instead of focusing on fancy piping on these, I went with cutting the choux in half, like a sandwich, and layering them up with the berries and cream, just so that when you bite into each choux, there will be even amounts of both in each mouthful. I also wanted this to feel more like a pate choux you would get in a trendy or modern cafe-situation, so I plated a bit of the macerated berries underneath, just to act as a loose sauce of sorts.

In terms of the components, we have a black cacao craquelin, black cacao choux pastry, a chantilly cream, and macerated strawberries. Pate choux can be a fickle beast, especially because if you are not comfortable baking with your oven, you may find yourself accidentally underbaking them, and then they deflate like a flat tire. Choux dough takes time to bake, so if you are using a new oven, or are using an oven without a little window that you can peak into, my recommendation is to always test your oven temperature with a thermometer prior to baking, just to guarantee consistent results. Choux dough and the craquelin are fortunately very easy doughs to make, but it still does not make it any less heartcrushing if you see them deflate even after baking them in the oven for 30 minutes before your oven was not preheated enough. You need relatively high heat for the choux to rise and expand properly, since it is first a process of getting that steam going in the dough, then drying out the dough after it puffs so that it holds that aerated structure as it cools. That is important because the choux then has a crispy texture instead of an eggy one. The chantilly is relatively easy to make, just so long as you don’t overwhip it, and the berries, just give them ample time to macerate, and you will have a tasty but surprisingly not-complex dessert on your hands!

Makes 6 to 8 choux puffs:
For the black cacao craquelin:
3 1/2 tbsp all-purpose flour
1/2 tbsp black cacao powder
2 tbsp unsalted butter
2 tbsp granulated sugar
a pinch of salt

In a bowl, mix together all of your ingredients until a cohesive dough forms. Refrigerate the dough for up to 20 minutes, then roll out the dough on a floured surface to about 1/8 inch-thickness. Cut out 2-inch disks from the dough, rerolling as necessary. Place the disks in the refrigerator until time to use.

For the black cacao pate choux:
1/4 cup water
2 tbsp unsalted butter
a pinch of salt
3 tbsp all-purpose flour
1 tbsp black cacao powder
1 egg

In a pot, bring water, butter, and salt to a boil. Once the butter is fully melted, add to that the flour and black cacao and stir until a shiny dough ball forms. Place the dough ball into a large bowl and allow it to cool slightly before stirring in an egg to form your pate choux batter. Transfer the batter into a piping bag. On a parchment or silpat-lined sheet tray, pipe the choux into 2-inch rounds, keeping them at least 2 inches apart. Place on top of each the craquelin rounds. Bake at 375 degrees F for 20 minutes first, then another 10 minutes at 350 degrees F. Allow the choux to fully cool before cutting them in half.

For the chantilly:
8oz heavy cream
1 tbsp confectioner’s sugar
a pinch of salt
1 tsp vanilla extract

In a bowl, whisk everything together until the cream starts to form soft peaks. Transfer the cream into a piping bag.

For the macerated strawberries:
2oz fresh strawberries, cut into disks
2 tbsp granulated sugar
1 tsp balsamic vinegar
1/4 tsp vanilla extract
a pinch of salt

Stir everything together in a bowl until the strawberries are coated in the other ingredients. Allow the berries to sit, covered, at room temperature for 10 minutes prior to using.

To assemble:
Pipe about .5oz of the cream into the bottom halves of each choux bun. Place onto the cream roughly 3-5 disks of the strawberries, then pipe .25oz more of the cream on top before finishing with the tops of each choux bun.