Choux Profiteroles

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Published May 23, 2025  ·  ⭐ 4.0 (20 reviews)

Prep	Cook	Total	Yield
40 min	30 min	2 hr	20 profiteroles

Difficulty: Medium

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Ingredients

Choux Pastry

• 240 ml water
• 90 g unsalted butter, cubed
• 1 tsp caster sugar
• ½ tsp fine sea salt
• 130 g plain flour, sifted
• 4 large eggs

Vanilla Cream

• 500 ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

Chocolate Sauce

• 200 g dark chocolate (70%), finely chopped
• 200 ml double cream
• 1 tbsp golden syrup

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Steps Overview

1. Make the panade (cooked paste)
2. Beat in eggs one at a time
3. Pipe small rounds, bake until dry and golden
4. Cool completely
5. Whip cream and fill puffs
6. Make hot chocolate sauce and pour over

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Step-by-Step

1. Make the panade

Bring water, butter, sugar, and salt to a full boil. Add all the flour at once and stir vigorously with a wooden spoon over medium heat for 2 minutes until the dough pulls away from the sides and a light film coats the bottom of the pan. Transfer to a stand mixer bowl.

2. Add eggs

Beat the dough on medium speed for 1 minute to cool slightly. Add eggs one at a time, beating well after each. The finished paste should be smooth, glossy, and drop reluctantly from a lifted spatula in a thick ribbon.

3. Pipe and bake

Preheat oven to 200 °C. Transfer paste to a piping bag with a 1 cm plain nozzle. Pipe 3 cm rounds onto lined baking sheets, spaced 4 cm apart. Wet a finger and smooth any peaks. Bake for 25–30 minutes until deep golden and hollow-sounding when tapped. Do not open the oven early. Cool completely on a rack.

4. Fill

Whip cream with icing sugar and vanilla to firm peaks. Pierce the base of each puff with a skewer. Fill a piping bag with a small round nozzle, insert, and fill each puff until it feels heavy.

5. Make chocolate sauce and serve

Bring cream and golden syrup to a simmer. Pour over chopped chocolate and leave for 1 minute. Stir until smooth. Pile profiteroles in a bowl and pour the warm sauce over. Serve immediately.

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Notes

• The dough must be cooked long enough on the hob to evaporate moisture — this is what makes them puff.
• Never open the oven during the first 20 minutes or the puffs will collapse.
• Filled puffs hold for 1 hour in the fridge max before the pastry softens.
• Unfilled, baked choux freezes perfectly for up to 1 month. Refresh in a 180 °C oven for 5 minutes.