Profiteroles with Chocolate

Bakery-worthy Profiteroles with Chocolate made with airy choux pastry, rich cream filling, and glossy chocolate sauce; perfect for special occasions or indulgent weekends.

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Course: Dessert

Cuisine: French

Prep Time: 30

Cook Time: 30

Assembly Time: 15

Total Time: 1 15

Servings: profiteroles

Calories: 210kcal

Cost: $7

Equipment

Medium saucepan For choux pastry and chocolate sauce
Stand or hand mixer To incorporate eggs into dough
Piping bag with round tip To pipe uniform profiterole shapes
Baking sheets Lined with parchment
Wire rack For cooling pastries
Serrated knife To slice puffs for filling

Ingredients

For the Choux Pastry:

½ cup Water
½ cup Whole milk
½ cup Unsalted butter Cut into pieces
1 teaspoon Granulated sugar
¼ teaspoon Salt
1 cup All-purpose flour
4 Large eggs At room temperature

For the Filling (choose one):

1 cup Heavy cream For whipped cream option
2 tablespoon Powdered sugar
1 teaspoon Vanilla extract
— — Vanilla custard As alternate filling
— — Vanilla ice cream Softened slightly

For the Chocolate Sauce:

4 oz Dark chocolate At least 60% cocoa chopped
½ cup Heavy cream
1 tablespoon Unsalted butter
1 tablespoon Corn syrup or honey Adds gloss
½ teaspoon Vanilla extract

Instructions

Combine water, milk, butter, sugar, and salt in a saucepan and bring to a boil. Remove from heat, stir in flour.
Return pan to low heat and cook dough for 1–2 minutes until it forms a smooth ball.
Transfer dough to mixer, let cool slightly. Add eggs one at a time, beating until smooth.
Pipe dough into 1.5-inch rounds on baking sheets.
Bake at 375°F for 25–30 minutes until golden. Let cool.
Whip cream with sugar and vanilla OR prepare custard or ice cream.
Simmer cream, pour over chocolate, let sit, stir in butter, syrup, and vanilla.
Slice profiteroles, fill with chosen filling, top with chocolate sauce.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition