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Bear Cookie Choux

You won't know whether to hug or eat these adorable caramel-stuffed choux cream bears with chocolate eyes and nose.



  • Cookie dough:
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup flour
  • Pink food coloring
  • Chou dough:
  • 1/4 cup butter
  • Salt
  • 1/4 cup water
  • 1/4 cup milk
  • 1/2 cup flour
  • 2 eggs, beaten
  • Caramel cream:
  • 1 egg
  • 2 1/2 tablespoons flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon water
  • 1 1/4 cups milk

Let's get Cooking...

  1. Prepare cookie dough: Mix the ingredients together. Roll out dough with a rolling pin, and let it rest for about 30 minutes in the refrigerator.
  2. Prepare caramel cream: In a small bowl, combine egg, flour, and 1/4 cup granulated sugar.
  3. In a pan, add remaining sugar and water and heat it until it caramelizes. Mix in milk, then add the egg mixture, and stir until it thickens. Transfer to a pastry bag with a metal tip.
  4. Using a flower shaped cookie cutter, cut cookies from the dough.
  5. Preheat oven to 390 degrees. Prepare a baking sheet with parchment paper.
  6. Prepare chou dough: In a saucepan, heat butter, water and milk. Turn off the heat when butter has melted. Add flour and mix with a spatula until a film starts to form on the surface. Add the beaten eggs a little bit at a time until peaks begin to form.
  7. Transfer to a pastry bag and pipe large rounds of chou dough onto prepared baking sheet. Place a flower-shaped cookie on top of each. Pipe small rounds to be used for the faces. Bake for about 20 minutes.
  8. Allow to cool, then pipe caramel cream into each chou, and use mini chou and chocolate to make the faces.