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Zapatilla de Chocolate (Shoe-Shaped Pastry)
🔥 Popular
CR1S · Adapted
66 cooked it

Zapatilla de Chocolate (Shoe-Shaped Pastry)

Spanish cuisine

Contains allergens
GlutenEggsMilk

Auto-detected — always check product labels

CR1S halves the time
150 minCR1S: 75 min
⏱ 75 min👤 4 portions🔥 280 kcal★★★★★Medium
Energy / portion280 kcal · 1 172 kJ
PROTEIN
6г
FAT
15г
CARBS
28г

A whimsical Spanish-inspired chocolate pastry shaped like a shoe — crispy choux exterior filled with creamy chocolate mousse and fresh berries. A delightful dessert that plays on the dish name.

vegetarian

Ingredients

4
Agua150 ml
Mantequilla80 g
Harina de trigo120 g
Huevos3 pcs
Chocolate oscuro150 g
Crema de leche200 ml
Fresas frescas200 g
Azúcar40 g
Sal2 g

Steps

1

Prepare choux dough by combining water, butter, salt, and flour. The GastroLab will mix until a smooth ball forms.

GastroLab:Install stirring attachment. Add 150 ml water, 80 g butter, 2 g salt, and 120 g flour to the bowl. On touchscreen: select Manual → set 60°C, Speed 2, Time 3 min → press knob to start.
⏱ 3 min💡 The dough should be smooth and glossy, pulling away from the bowl sides.
2

Cool the dough to room temperature (about 10 minutes), then manually fold in eggs one at a time using a whisk or by hand.

⏱ 10 min💡 Let the dough cool before adding eggs to prevent scrambling. You can transfer to a bowl and whisk manually.
3

Pipe the choux dough onto a baking sheet in shoe shapes and bake at 190°C for 25 minutes until golden and crispy. (Outside the GastroLab — use an oven.)

⏱ 25 min💡 Bake in a preheated conventional oven; the GastroLab is not suitable for baking at this stage.
4

Prepare chocolate mousse filling. Heat 200 ml cream and melt 150 g chopped chocolate together.

GastroLab:Install stirring attachment. Add 200 ml cold cream and 150 g chopped chocolate to the bowl. On touchscreen: select Manual → set 50°C, Speed 1, Time 2 min → press knob to start.
⏱ 2 min💡 Gentle heat will melt the chocolate smoothly without breaking the cream.
5

Cool the chocolate cream to room temperature, then whip it lightly until mousse-like texture forms.

GastroLab:Install butterfly whisk. On touchscreen: select Food Processor → Speed 3, Time 1 min → press knob to start.
⏱ 1 min💡 Whip just until the mixture holds soft peaks; do not overbeat.
6

Chop strawberries and toss with a little sugar to release juices.

GastroLab:Remove butterfly whisk, install knife. Add 200 g strawberries and 20 g sugar. On touchscreen: select Chop → press knob to start.
⏱ 2 min💡 Pulse briefly so berries are chunky, not puréed.
7

Assemble the pastry shoes: fill each choux shoe with chocolate mousse, top with sugared strawberries, and serve chilled.

⏱ 5 min💡 Assemble just before serving so the pastry stays crispy. Dust with powdered sugar if desired.
Chef's note: These chocolate 'shoes' are perfect for a playful dessert presentation. Serve immediately after assembly to preserve the crispiness of the choux pastry. They are affordable to make and delight any guest with their whimsical shape and delicious chocolate-berry filling.

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