Profiteroles with chocolate liqueur sauce

Our profiteroles with chocolate liqueur sauce are the perfect end to your next dinner party. For best results, don't forget to perforate each profiterole with the tip of a sharp knife before the last 5 minutes of baking.

  • 1 hr 20 mins cooking
  • Makes 36 Item
  • Print


  • 75 gram butter
  • 3/4 cup (180ml) water
  • 3/4 cup (110g) plain flour
  • 3 eggs
Crème pâtissière
  • 2 1/4 cup (560ml) milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (75g) plain flour
Chocolate liqueur sauce
  • 100 dark eating chocolate, chopped coarsely
  • 30 butter
  • 1/3 (80ml) cream
  • 1 orange-flavoured liqueur
  • (75g) plain flour


Profiteroles with chocolate liqueur sauce
  • 1
    Preheat oven to moderately hot. Lightly grease two oven trays.
  • 2
    Combine butter with the water in medium saucepan; bring to a boil. Add flour; beat with wooden spoon over heat until mixture comes away from base and side of saucepan and forms a smooth ball.
  • 3
    Transfer mixture to small bowl; beat in eggs, one at a time, with electric mixer until mixture becomes glossy and pastry mixture drops from the beaters in a V-shape
  • 4
    Drop rounded teaspoons of choux pastry dough 4cm apart on prepared trays; bake, uncovered, in moderately hot oven about 7 minutes or until pastries puff. Reduce oven temperature to moderate; bake, uncovered, about 10 minutes or until browned lightly and crisp. Cut small opening in side of each profiterole; bake, uncovered, in moderate oven about 5 minutes or until profiteroles dry out. Cool to room temperature before filling with crème pâtissière.
  • 5
    Meanwhile, make crème pâtissière and chocolate liqueur sauce.
  • 6
    Spoon crème pâtissière into piping bag fitted with 1cm plain tube; pipe cream through cuts into profiteroles. Serve profiteroles drizzled with chocolate liqueur sauce.
Crème pâtissière
  • 7
    Bring milk and vanilla bean to a boil in medium saucepan; remove from heat. Stand 10 minutes; discard vanilla bean.
  • 8
    Meanwhile, beat egg yolks and sugar in medium bowl with electric mixer until thick; beat in sifted flour. With motor operating on low speed, gradually beat in hot milk mixture.
  • 9
    Return custard mixture to same saucepan; stir over heat until mixture boils and thickens. Reduce heat; simmer, stirring, 2 minutes. Remove from heat; transfer to medium bowl. Cover surface with plastic wrap to prevent skin forming; refrigerate until cold.
Chocolate liqueur sauce.
  • 10
    Stir chocolate, butter and cream in small saucepan over low heat until smooth. Stir in liqueur.


You can use Cointreau, Grand Marnier, Curacao or any other orange-flavoured liqueur in this recipe.

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