Festive Vietnamese Chocolate Choux Energy Bars with Spiced Holiday Crunch

What Makes This Special

This advanced recipe reimagines the Vietnamese energy bar (bánh lương khô) as a festive holiday treat, merging the crackly lightness of chocolate choux pastry with a nutrient-dense, flavor-packed filling inspired by traditional Vietnamese ingredients. Finished with a spiced chocolate glaze and eye-catching holiday decor, these bars are a show-stopping centerpiece for any winter gathering.

Ingredients

Many classic Vietnamese bar ingredients are here—roasted peanuts, sesame, dried mango, and condensed milk—woven together with dark chocolate and aromatic winter spices for richness and depth. The choux pastry technique adds a sophisticated twist and a delightful texture contrast.

For the Chocolate Choux Pastry Base

• Water, milk, and butter: Form the structure and flavor of the choux.
• Bread flour: Higher protein yields sturdy, crisp shells.
• Eggs: For structure and rise.
• Dark chocolate, cloves, and cinnamon: Chocolate is melted into the base with warming spices for richness and seasonal aroma.
• Sugar and salt: Balance and enhance flavors.

For the Vietnamese Energy Bar Filling

• Peanuts, sesame seeds, pumpkin seeds: Nutty crunch and protein.
• Dried mango and candied ginger: Chewy texture and Vietnamese fruitiness.
• Honey, coconut sugar, condensed milk: Sweetness, moisture, and binding.
• Vanilla extract: Rounds out all flavors.

For the Holiday Chocolate Glaze & Decoration

• Remaining dark chocolate: For dipping and drizzling.
• Edible gold leaf, festive sprinkles: Optional, for a celebratory finish.

Instructions

Step 1: Prepare the Chocolate Choux Pastry

1. Preheat your oven to 180°C (fan 160°C). Line a large baking sheet with parchment paper.
2. In a medium saucepan, combine 120 ml water, 60 ml milk, 80 g butter, 1/4 tsp salt, and 15 g sugar. Bring to a gentle boil over medium heat, stirring occasionally.
3. Once the butter melts and the mixture simmers, remove from the heat. Immediately add 100 g bread flour all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides.
4. Return the pan to low heat. Stir constantly for 1–2 minutes to dry the dough (panade) slightly; you should see a thin film on the bottom.
5. Transfer the hot dough to a stand mixer bowl (or use a regular bowl and sturdy spatula). Let cool for 2 minutes, then mix in the chopped 70% chocolate (reserve 40 g for glaze), 1/2 tsp ground cloves, and 1/2 tsp cinnamon. Stir until chocolate is melted and incorporated.
6. Beat in eggs, one at a time, mixing well after each addition. Scrape down the bowl. The batter should be glossy, smooth, and pipeable: it will hold its shape but slowly fall from a spoon in a thick ribbon.

Choux Mastery Tip: If batter is too thick, beat in 1–2 tsp extra egg, a little at a time. If too runny, add 1–2 tsp flour. The right consistency is key for rise and crispness.

Step 2: Pipe and Bake the Choux Bars

1. Transfer the choux batter into a piping bag fitted with a large plain round tip. Pipe 12 bars (each about 10 cm x 3 cm) onto the prepared baking sheet, spacing well apart.
2. Smooth any points with a damp finger. Bake at 180°C for 28–32 minutes, until puffed, crisp, and deeply golden brown. Do not open the oven early or the bars may collapse.
3. Turn off the oven, prop the door open slightly, and let the choux bars cool inside for 10 minutes to prevent sogginess. Then remove to a wire rack and cool completely.

Step 3: Make the Energy Bar Filling

1. In a large bowl, combine 40 g chopped peanuts, 30 g sesame seeds, 60 g pumpkin seeds, 50 g diced candied ginger, and 80 g diced dried mango.
2. In a small saucepan, warm 40 g honey, 30 g coconut sugar, and 40 g condensed milk over low heat, stirring constantly, until bubbling and slightly thickened (about 2 minutes). Remove from heat, stir in 1 tsp vanilla.
3. Pour the hot syrup over the nut/fruit mixture. Mix well to coat everything evenly. Let cool for 5–7 minutes; the mixture should be sticky but not hot.

Step 4: Fill the Choux Bars

1. Using a sharp paring knife, cut a horizontal slit along the side of each cooled choux bar (do not cut all the way through).
2. With a spoon or small offset spatula, pack the cooled energy bar filling inside each choux shell, pressing gently to fill completely. Close the bar and set seam-side down on a rack.

Step 5: Glaze and Decorate Festively

1. Melt the remaining 40 g dark chocolate over a bain-marie or in short bursts in the microwave until smooth.
2. Dip the top of each filled choux bar in melted chocolate, or drizzle with a fork for a festive effect.
3. While the chocolate is still wet, decorate with edible gold leaf, festive sprinkles, or extra seeds/dried fruit as desired.
4. Let set at room temperature for 20–30 minutes until chocolate is firm.

Pro Tips

• Baking Choux: Bake until fully golden and crisp; under-baking leads to collapse and sogginess.
• Filling Consistency: Let the filling cool before stuffing bars; too hot will make choux soggy, too cold will be hard to pack.
• Holiday Decor: Use contrasting colors (gold, red, green) for stunning visual impact—think about presentation as you would for fine petit fours.

Troubleshooting

Problem? The choux collapsed or is soggy. Solution: Make sure to cook out the panade well, do not underbake, and allow bars to cool in a vented oven to dry them out.

Another issue? The filling is too runny or hard. Solution: If runny, cook syrup slightly longer. If hard, add 1–2 tsp hot water and mix to loosen before filling.

Variations

• Tea-Infused: Steep Vietnamese jasmine or lotus tea in the milk for floral aroma.
• Nut-Free: Use sunflower and pumpkin seeds instead of peanuts and sesame.
• Different Chocolates: Try Vietnamese 100% chocolate for a more intense, bittersweet flavor.

Storage

Store filled and glazed bars in an airtight container at cool room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving for best texture.

These bars are best enjoyed fresh, when the choux is crisp and the filling is chewy and fragrant. Enjoy gifting or sharing at your next holiday celebration!