Profiteroles with Chocolate Sauce and Chantilly Cream

Ingredients

• 125 ml Whole milk (for choux pastry)
• 200 ml Water (for choux pastry)
• 50 g Unsalted butter (cut into pieces)
• 50 g Castor sugar (adds a subtle sweetness to the dough)
• 1 pinch Salt (enhances flavor)
• 150 g Plain (all‑purpose) flour (sifted)
• 4 Large eggs (added one at a time, room temperature)
• 200 g Dark chocolate (60‑70% cocoa) (chopped for melting)
• 30 g Unsalted butter (for sauce) (adds shine and richness)
• 1 tbsp Honey (balances bitterness of chocolate)
• 250 ml Heavy whipping cream (cold, for Chantilly cream)
• 2 tbsp Icing (powdered) sugar (sweetens Chantilly)
• 1 tsp Vanilla extract (flavor for Chantilly)

Instructions

1. Preheat Oven

   Set the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 200°C

2. Make Choux Pastry Base

   In a medium saucepan combine the milk, water, butter, castor sugar and a pinch of salt. Heat over medium until the butter melts and the mixture just begins to boil, stirring gently.

   Time: PT5M

3. Incorporate Flour

   Remove the pan from heat and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.

   Time: PT2M

4. Cool the Dough

   Return the pan to low heat for about 1 minute, stirring constantly, to dry the dough slightly. Then transfer the dough to a mixing bowl and let it cool for 2‑3 minutes so the eggs don’t scramble.

   Time: PT3M

5. Add Eggs One at a Time

   Add the eggs one by one, beating well after each addition until the dough becomes glossy and smooth. The mixture will look slightly curdled after each egg – keep mixing until it disappears.

   Time: PT3M

6. Pipe the Profiteroles

   Transfer the dough to a piping bag fitted with a plain round tip. Pipe 3‑inch (7‑cm) mounds onto the prepared baking sheet, spacing them about 2 inches apart.

   Time: PT5M

7. Bake

   Place the sheet in the pre‑heated oven and bake for 18‑20 minutes, or until the profiteroles are puffed, golden and sound hollow when tapped.

   Time: PT20M

   Temperature: 200°C

8. Cool

   Remove the profiteroles and let them cool on a wire rack. To prevent the bottoms from getting soggy, you can gently poke a small hole in each with a skewer and let steam escape.

   Time: PT5M

9. Prepare Chocolate Sauce

   Set a heat‑proof bowl over a pot of simmering water (bain‑marie). Add the chopped dark chocolate, butter and honey. Stir until smooth and glossy, about 3‑4 minutes. Remove from heat and let cool slightly.

   Time: PT5M

10. Make Chantilly Cream

    In a chilled mixing bowl, combine the cold heavy cream, icing sugar and vanilla extract. Whisk on medium‑high speed until soft peaks form – the cream should be thick but still flowable.

    Time: PT5M

11. Fill Profiteroles

    Transfer the Chantilly cream to a clean piping bag. Poke a small hole in the side of each cooled profiterole and pipe a generous amount of cream inside.

    Time: PT5M

12. Serve

    Arrange the filled profiteroles on a serving platter. Drizzle the warm chocolate sauce over them or serve the sauce in a jug for guests to drizzle themselves.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole milk: half‑and‑half, cream (use less butter)
• Instead of Unsalted butter: margarine (use less)
• Instead of Castor sugar: granulated sugar
• Instead of Salt: sea salt
• Instead of Plain (all‑purpose) flour: bread flour (same amount)
• Instead of Large eggs: egg substitute (use 4 tbsp liquid egg)
• Instead of Dark chocolate (60‑70% cocoa): semi‑sweet chocolate
• Instead of Unsalted butter (for sauce): coconut oil
• Instead of Honey: maple syrup
• Instead of Heavy whipping cream: double cream
• Instead of Icing (powdered) sugar: granulated sugar (powdered in blender)
• Instead of Vanilla extract: vanilla bean seeds

Equipment Needed

• Saucepan (medium)
• Wooden spoon or silicone spatula
• Mixing bowls (large & medium)
• Whisk
• Piping bag with plain tip
• Baking sheet
• Parchment paper
• Oven
• Double boiler or heat‑proof bowl over simmering water
• Thermometer (optional) (optional)
• Rubber spatula
• Kitchen towel or silicone mat (for cooling)

Critical Steps — Do Not Skip

• Making the choux dough (steps 2‑5) – temperature and timing are crucial to achieve the right texture.
• Baking without opening the oven early (step 7) to allow proper rise.
• Melting chocolate over gentle heat (step 9) to avoid seizing.

Chef Tips from the Video

• For extra shine, brush the baked profiteroles with a light glaze of melted butter before cooling.
• If you want a stronger vanilla flavor, split a vanilla bean and scrape the seeds into the Chantilly cream.
• Use a small offset spatula to smooth the chocolate sauce on the platter for a professional finish.

Troubleshooting

Storage

Refrigerator: Store filled profiteroles in an airtight container for up to 2 days. Keep chocolate sauce separate and re‑warm gently before serving.

Freezer: Unfilled, baked profiteroles freeze well for up to 1 month; thaw at room temperature and re‑heat briefly before filling.

Room temperature: Chocolate sauce can sit at room temperature for up to 4 hours; stir before using.

Make-Ahead Tips

• Bake the profiteroles a day ahead and store them in an airtight container; re‑heat at 150°C for 5 minutes before filling.
• Chocolate sauce can be made up to 24 hours ahead; keep refrigerated and gently re‑heat.