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Choux buns with walnuts and cappucino

Choux buns with walnuts and cappucino

20 choux buns

  • 250 g of water
  • 125 g flour
  • 60 g butter
  • 1 pinch of salt
  • 30 g sugar
  • 4 eggs

Chocolate mousse

  • 4 egg whites
  • 2 egg yolks
  • 60 g liquid cream
  • 170 g dark chocolate
  • 25 g caster sugar

coffe syrup

  • 500 ml very strong coffee
  • 750 g caster sugar
  • 10 drops of coffee extract
  • 20 walnut kernels


  • 1 egg white
  • 300 g icing sugar
  • 3 drops of coffee extract
  • 10 crushed walnut kernels

Serving 4


The day before: prepare the choux buns, the chocolate mousse, the coffee syrup…

Preheat the oven to 180° (th. 6). Bring the water to the boil with the salt, butter and sugar. Remove from the heat, pour in the flour in one go and stir vigorously so as to form a ball that comes away from the walls. Add the whole eggs one by one, stirring with each added egg. Line a piping bag and place plum-sized piles of dough on a baking sheet. Place in the oven for about 20 minutes, then let cool on a wire rack.

Break the chocolate into pieces and melt over low heat. Mix the egg yolks, sugar, melted chocolate and cream. Beat the egg whites until stiff. Gently fold them into the chocolate and keep in a cool place.

Heat the coffee and sugar over low heat. When boiling, add the coffee extract and the walnut kernels.

The next day: garnish and glaze the choux buns

After making a hole under each choux bun, fill it halfway with chocolate mousse using a piping bag. Slip a walnut kernel and a little coffee syrup into the choux bun and top with the chocolate mousse. Set the remaining coffee syrup aside in a cool place.

Mix the egg white, icing sugar and coffee extract. Frost the top of the choux bun and sprinkle with walnut chips. Keep refrigerated until ready to serve.

Serve the choux buns with coffee syrup served chilled in small digestive glasses.

Author and photographer: Philippe Barret