Jul 14 2026
Restaurants›Norman's Orlando›Chocolate Pâte À Choux Recipe

Chocolate Pâte À Choux Recipe

Inspired by Norman's Orlando
Time2h
Serves6

Pistachio-Kataifi Crema ~ Manjari Cremeux ~ Mandarín-Raspberry Coulis ~ Candied Pistachio ~ Chocolate Disc

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Ingredients

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Pâte À Choux

Pistachio-Kataifi Crema

Manjari Cremeux

Mandarín-Raspberry Coulis

Candied Pistachio

Chocolate Disc

Method

Pâte À Choux

  1. 1

    Prepare the Dough

    In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and add flour and cocoa powder all at once, stirring until the mixture forms a ball. Return to low heat and stir for 1-2 minutes to dry out slightly.

  2. 2

    Add Eggs

    Transfer the mixture to a bowl. Allow it to cool slightly, then add eggs one at a time, mixing well after each addition until the dough is smooth.

  3. 3

    Pipe and Bake

    Pipe the dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes until puffed and golden.

Pistachio-Kataifi Crema

  1. 4

    Prepare the Cream

    In a saucepan, heat milk and sugar until warm. In a bowl, whisk egg yolks and cornstarch. Gradually add warm milk to yolks, then return to the saucepan. Cook until thickened, then stir in pistachio paste and cool.

Manjari Cremeux

  1. 5

    Melt Chocolate

    Melt the dark chocolate in a bowl over simmering water. In a saucepan, heat cream, milk, and sugar until warm. Whisk egg yolks, then gradually add the warm mixture. Cook until thickened, then combine with melted chocolate. Chill until set.

Mandarín-Raspberry Coulis

  1. 6

    Make the Coulis

    In a saucepan, combine raspberries, mandarin juice, and sugar. Cook over medium heat until raspberries break down. Strain to remove seeds and cool.

Candied Pistachio

  1. 7

    Candy the Nuts

    In a saucepan, combine sugar and water. Bring to a boil, add pistachios, and simmer until sugar crystallizes. Spread on parchment to cool.

Chocolate Disc

  1. 8

    Make the Disc

    Melt dark chocolate and pour into circular molds. Allow to set at room temperature.

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