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A lamington inspired choux puff!
Recipe type: Dessert
Serves: makes 20 small puffs
  • ½ batch Dorie Greenspan's choux pastry dough
  • approximately ½ cup 35 whipping cream, whipped
  • your favourite raspberry jam
  • approximately 150g semi-sweet chocolate, melted
  • sweetened coconut, for sprinkling
  1. Make the choux according the directions, pipe into puffs. This quantity should make 20 small (bite-sized) puffs.
  2. Once the puffs are cooled, dip them in the melted chocolate to just cap their tops.
  3. Sprinkle with coconut and allow to cool.
  4. Just before serving, slice open the puffs (a serrated knife works best for this, I used a tomato knife).
  5. In the bottom of each puff, place approximately ½ - 1 teaspoon of the jam, depending on how sweet you want them.
  6. Pipe the whipped cream on top of the jam and top with the chocolate coated top halves.
  7. Serve immediately.
Recipe by eat. live. travel. write. at