Stem Ginger Fudge Choux Puffs | Melissa's

Stem Ginger Fudge Choux Puffs

Prep time
Cook time

Impress your better half this Valentine’s Day with Melissa’s style Choux Puffs, filled with Melissa’s Stem Ginger Fudge infused cream and topped with melted Melissa’s Dark Chocolate.


160ml water
80g butter, salted
100g cake flour, sifted
4 eggs, at room temperature
Extra butter to grease the baking trays
Fudge Cream
500ml cream, whipped until firm
2pk Melissa's Stem Ginger Fudge, chopped to resemble a powder
2 bars Melissa's Dark Chocolate, melted


  1. To make the choux puffs: place the water and butter in saucepan over medium heat. Cook, stirring until butter melts and mixture reaches boiling point. Remove from heat.
  2. Add the flour to this mixture and using a wooden spoon beat until well combined.
  3. Place over low heat and cook, stirring for 1-2 minutes until the mixture forms a ball and begins to come away from the sides. Set aside for 5 minutes to cool slightly.
  4. Whisk the eggs and add to the flour mixture, beating well with a wooden spoon and until mixture falls from the spoon but still holds its shape.
  5. Grease the baking rays very lightly with butter.
  6. Spoon 20-24 teaspoons of the mixture on tray about 3cm apart.
  7. Bake in pre-heated oven of 200 deg for 25 minutes or until puffed and golden.
  8. Remove from the oven and turn the over off. Prick each puff at the base with a skewer to release steam. Return to the oven for 15 minutes to dry out.
  9. Remove from oven, transfer to wire rack to cool.
Fudge Cream
  1. Place whipped cream in a bowl, add the fudge powder and fold in gently.
  2. Place in fridge for 10 minutes for the flavour to infuse.
  1. Slice the tops from the puffs and keep aside. Use a piping bag or teaspoon: fill the puffs with the fudge cream mixture.
  2. Place the tops back onto the cream and drizzle with melted Melissa's Dark Chocolate.