Step 1

In a saucepan, combine the unsalted butter, salt, sugar, and cold water. Place it over medium-low to medium heat. Stir until the butter is completely melted.

Step 2

Once the butter has melted and the water begins to boil, immediately remove the saucepan from the heat. Be careful not to overboil, as this can make the dough too wet.

Step 3

Sift the cake flour directly into the saucepan. Using a spatula or whisk, quickly mix the flour into the liquid until a smooth dough forms with no lumps.

Step 4

After incorporating the flour, return the saucepan to medium-low to medium heat. Cook the dough, stirring constantly, for about 50-60 seconds until a thin white film forms on the bottom of the pan. This step is crucial for evaporating excess moisture and achieving the right consistency.

Step 5

Transfer the cooked dough to a mixing bowl. Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition. Adjust the consistency as you go; adding too much egg at once can make the dough too runny.

Step 6

Check the dough’s consistency. It should be thick and smooth, and when you lift the spatula, the dough should fall off in a thick ribbon that forms a ‘V’ or triangle shape on the spatula. Stop adding eggs when you reach this stage.

Step 7

Transfer the finished choux dough into a piping bag fitted with a round tip. If you don’t have a piping tip, you can use the bag without one.

Step 8

Line a baking sheet with parchment paper. Pipe mounds of dough about 2 cm in diameter, leaving some space between them. Lightly mist the surface of the piped dough with water, then use a wet finger to gently smooth down any sharp peaks.

Step 9

Bake in a preheated oven at 180°C (350°F) for 13-15 minutes, or until the choux puffs are golden brown and puffed up.

Step 10

Step 11

Place the finely chopped dark chocolate in a heatproof bowl. Pour the warm cream over the chocolate. Let it sit for a minute, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy.

Step 12

The ganache will be quite thin at this stage. To achieve a pipeable consistency, cover the bowl and refrigerate it until it has cooled and thickened. This might take about 30-60 minutes, depending on your refrigerator.

Step 13

Once the choux puffs have cooled slightly, use a small skewer or the tip of a chopstick to poke a small hole in the bottom (or side) of each puff. This is where you’ll inject the filling.

Step 14

Transfer the cooled, thickened ganache into a piping bag fitted with a small, narrow tip. Insert the tip into the hole you made in each choux puff and gently squeeze to fill it with ganache. Continue until the puff feels pleasantly full.

Step 15

After filling all the choux puffs with ganache, refrigerate them for at least 15-30 minutes to allow the ganache to set. Enjoy your delicious homemade chocolate-filled baby choux puffs!