Satori Salted Chocolate Pate a Choux Puffs with Whipped Strawberry

Recipe and photos by Coreen Carroll @frauleinchef

These puffs have become a popular staple at the Cannaisseur Series events that I run along with my husband, Ryan. Craveworthy on their own, the puffs benefit from the addition of Satori’s Milk Chocolate Bar and the optional "bump” of the Satori Chocolate Covered Strawberries in the middle, making for a fun surprise!

Satori Salted Chocolate Pate a Choux Puffs with Whipped Strawberry

A most excellent treat for any special occasion, we recommend making these impressive puffs to celebrate birthdays, anniversaries,  or just to brighten the spirits of the friend and family that you might be sheltering with at home.

This is going to be a fairly straightforward recipe with no need for heavy duty equipment. If mixing the pate a choux by hand, it requires some good old fashioned elbow grease and I’d suggest using a flat headed wooden spatula. It's sturdy enough to fight against the dough and allows it to handle the dough much better. But, if you do happen to have a standing mixer, it can make the process much easier. Also, pastry bags are recommended but, if you have an ice cream scoop you can make this work just as well.

Happy Baking!

Cream puff ingredients

Satori Salted Chocolate Pate a Choux Puffs with Whipped Strawberry

Makes at least 18 puffs, 10mg THC each. 



  • 1 cup water
  • 4oz Butter, cut into ½ inch pieces
  • Pinch of salt
  • 1 cup flour
  • 4-5 eggs 

Salted Chocolate Glaze:

Whipped Strawberry Preserve:


Preheat oven to 400F

Prepare a sheet pan with parchment paper. 

Combine cold butter cubes, water and salt in a heavy medium sized saucepan and bring to a boil. 

Once the butter melts and it starts to boil, add the flour, all at once.

Stir with a wooden flat top spatula until mixture forms a ball and comes away from the sides of the pan. Do this by holding the spatula horizontal in the pot and vigorously stirring, going around the inner sides. 

Continue to cook, stirring constantly until the mixture starts to look gritty on the bottom of the pan for about 1 minute in total. The dryer the mixture, the better it will absorb the eggs. This in exchange gives your batter more “puff”.

Remove from the heat and stir using the wooden spatula to cool the mixture. Allow it to get luke warm to the touch. If your batter is still too hot, it will cook the eggs in the next step before they are incorporated into the batter. 

Next, add the eggs one at a time, stirring to incorporate completely after each egg addition and before adding the next. Don't worry if your dough separates, continue to stir until it is incorporated. Make sure everything is evenly homogenized as you mix the batter. You will add 4 or 5 eggs depending on how dry your dough is. It should ribbon with the last edition of the egg and be a smooth and dense mixture. 

Use a pastry bag with a plain tip or an ice cream scoop to create about 2inch mounds of the batter. Keeping 1.5 inches apart when piping out. To secure the parchment paper to the baking sheet for easy piping, mark each corner under the parchment facing the pan with a bit of the batter to hold it down. 

Cream puff batter

Bake in the oven until the pastry is puffed, carmel brown and firm to the touch, 25-30 minutes. Once done, cut a slit in each with the point of a knife and return to the turned off oven for another 10 minutes to dry out. Then remove from the oven and allow to cool completely.

Cut each puff  horizontal, not all the way through, just leaving one side still together like a hot dog bun. 

Meanwhile, in the medium bowl place the heavy cream. Whip until soft peaks form. Add the strawberry preserve, continue to whisk until stiff peaks form. Place in the refrigerator. 

Break up your Satori bars into a small microwave safe bowl. Microwave in 20 second increments, stirring in between until melted. Don't cook for too long or you will cook off the THC and break your chocolate. 

Now, prepare a new sheet pan with parchment paper. Once the chocolate is melted, take one puff at a time—ha ha, see what I did there ;)—and dip the entire top into the melted chocolate to cover completely. Place chocolate side up onto the parchment paper and sprinkle with a small pinch of the maldon salt. Continue for all puffs ensuring you evenly spread the chocolate amongst 18 Puffs. As long as your chocolate is evenly spread out on the puffs, they will be about 10mg THC each.

Adding chocolate to the cooked cream puffs

If your chocolate begins to harden at any point, place back into the microwave 15 seconds at a time until loose again. When done, place somewhere cool out of sunlight or in the fridge to harden the chocolate.

Optional: Place a Satori Chocolate covered Strawberry into each puff before continuing the next step. Note this is an added 3mg THC or 3mg CBD depending on which you choose. 

Fill a pastry bag with the strawberry whipped cream or use a spoon to fill all of the puffs with  1-2 tablespoons of the whipped cream. Place the filled puffs back into the refrigerator for at least 30 minutes to cool completely before serving. 


A single finished Satori Salted Chocolate Pate a Choux Puff with Whipped Strawberry