Chocolate Profiteroles are the perfect blend of elegance and indulgence, offering a delightful treat in under an hour. These airy, golden choux pastry puffs are filled with velvety cream and drizzled with rich, glossy chocolate sauce. The contrast of the crisp shell and smooth filling creates a texture that’s simply irresistible. Whether for a special occasion or a sweet afternoon pick-me-up, they’re sure to impress with their decadent flavor and effortless charm.
With just 45 minutes from start to finish, this recipe is surprisingly simple yet feels luxurious. The warm, buttery aroma of freshly baked profiteroles fills your kitchen, while the luscious chocolate topping adds a touch of sophistication. Each bite is a harmonious mix of sweet, creamy, and slightly nutty notes, making them a crowd-pleaser every time. Perfect for sharing or savoring solo, these profiteroles are a dessert dream come true.
What You’ll Need for Chocolate Profiteroles
- 1/2 cup (2 1/2 oz / 75g) all-purpose flour
- 2 tablespoons (2 1/2 oz / 75g) cocoa powder
- 1 tablespoon granulated sugar
- 1/2 stick (2 oz / 60g) butter, chopped into small pieces
- 2 medium eggs, room temperature, lightly beaten
- 3/4 cup (6 oz / 180g) water
- Whipped cream (for filling)
- White chocolate, melted (for topping)
- Green and red buttercream frosting (for decoration, optional)
How to Make Chocolate Profiteroles
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sieve the flour, cocoa powder, and sugar into a bowl to ensure a smooth mixture.
- Combine butter and water in a saucepan. Heat over medium until the butter melts and the mixture simmers.
- Add the flour mixture to the saucepan while still on the heat. Beat vigorously with a wooden spoon until the dough forms a smooth, shiny ball and pulls away from the sides of the pan (about 3 minutes). Remove from heat and let cool slightly.
- Gradually add the beaten eggs to the warm dough, beating well after each addition. The mixture should be smooth and pipeable. If it becomes too runny, it won’t hold its shape.
- Fit a piping bag with a round nozzle. Pipe small, chestnut-sized balls of dough onto the prepared baking sheet, holding the bag at a 90-degree angle.
- Smooth the tops by dipping your finger in water and gently patting down any peaks.
- Bake for 25-30 minutes until the profiteroles are puffed up and crisp. Let them cool completely on a wire rack.
- Fill the profiteroles by poking a small hole in the bottom of each and piping in whipped cream.
- Decorate the tops with melted white chocolate. Use green and red buttercream frosting to pipe holly leaves and berries for a festive touch (optional).
- Chill in the fridge until ready to serve. Enjoy within 2 days for the best texture.
Creative Toppings & Fillings to Elevate Your Profiteroles
While whipped cream and white chocolate are classic choices, why not experiment with other fillings and toppings? Try piping in chocolate ganache or vanilla custard for a richer flavor. For toppings, drizzle with dark chocolate or sprinkle with crushed nuts for added texture. Feeling festive? Swap the holly leaves and berries for edible glitter or colored sprinkles!
Perfect Pairings: Serving Suggestions
Chocolate profiteroles are a versatile dessert that pairs beautifully with a variety of accompaniments. Serve them with a scoop of vanilla ice cream for a delightful contrast in temperature and texture. For a sophisticated touch, drizzle with raspberry coulis or caramel sauce. They also make a stunning addition to a dessert platter alongside fresh berries and mini macarons.
Storage Tips to Keep Your Profiteroles Fresh
To maintain their crispness, store profiteroles in an airtight container in the fridge for up to 2 days. If they soften, pop them in a preheated oven at 350°F (175°C) for 5 minutes to regain their crunch. For longer storage, freeze unfilled profiteroles in a sealed bag for up to 1 month. Thaw at room temperature before filling and serving.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the choux pastry dough ahead and refrigerate it for up to 24 hours before piping and baking. Alternatively, bake the profiteroles in advance and freeze them, then fill and decorate just before serving. Using store-bought whipped cream or pre-made frosting can also save you precious minutes without compromising on taste.
Essential Equipment for Perfect Profiteroles
To ensure success, you’ll need a few key tools: a piping bag with a round nozzle for shaping the dough, a wooden spoon for mixing, and a silicone baking mat or parchment paper to prevent sticking. A stand mixer or hand mixer can make beating the dough easier, but a wooden spoon works just fine if you’re up for a little arm workout!
Chocolate Profiteroles
Ingredients
- 1/2 cup all purpose flour 2 1/2 oz / 75g
- 2 tablespoons cocoa powder 2 1/2 oz / 75g
- 1 tablespoon granulated sugar
- 1/2 stick butter 2 oz / 60g, chopped into small pieces
- 2 medium room temperature eggs lightly beaten
- 3/4 cup water 6oz /180g
- Whipped cream
- White chocolate melted
- Green and red buttercream frosting
Instructions
- Heat oven to 400F/200C and line 1 baking sheets with baking parchment.
- Sieve the flour, cocoa and sugar into a bowl.
- Put the butter and water in a saucepan. Over medium heat bring to a simmer until the butter has melted.
- While still on the heat, add in the flour mixture and quickly beat with a wooden spoon until the mixture comes together into a smooth, shiny dough, and pulls away from the sides of the pan, around 3 minutes. Take off the heat and set aside to cool.
- While the dough is still warm, add the eggs, beating well with a wooden spoon. You’re looking for a smooth consistency. If the mixture becomes too runny, you won’t be able to pipe it.
- Fit a piping bag with a round nozzle. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a chestnut.
- Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough.
- Place in the oven and bake for 25-30 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
- Once the choux pastry has cooled, poke a hole in the bottom of the profiteroles and pipe in some whipped cream.
- Pipe some melted white chocolate on top of the profiteroles to create the “frosting.” Next pipe on your holly leaves and berries.
- Place in the fridge until ready to serve. Eat within 2 days.
