Profiteroles with chocolate sauce

Once you know how to make choux pastry whipping up a batch of chantilly cream-filled, chocolatey profiteroles is a breeze.

  • 45 mins preparation
  • 45 mins cooking
  • Makes 30
  • Print


Choux pastry
  • 1 cup (150g) plain flour
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) milk
  • 75 grams butter, chopped
  • 1 teaspoon caster sugar
  • 4 60g eggs, beaten lightly
Chantilly cream
  • 600 millilitres thickened cream
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons icing sugar mixture
Chocolate sauce
  • 2/3 cup (160ml) cream
  • 150 gram dark chocolate, chopped finely


  • 1
    Preheat the oven to 190°C (170°C fan-forced). Line two large oven trays with baking paper. Sift the flour and a pinch of salt onto a piece of baking paper.
  • 2
    To make the choux pastry, place the water, milk, butter and sugar in a medium saucepan; heat until almost boiling. Add the flour all at once; beat with a wooden spoon and cook over medium heat for 2 minutes or until mixture comes away from the base of the pan and forms a ball. Transfer mixture to the bowl of an electric mixer; spread mixture up the side of the bowl to cool it down. Beat in the eggs, a little at a time, on medium speed; beat until mixture is thick, glossy and smooth.
  • 3
    Spoon the pastry into a piping bag fitted with a 1.5cm plain tube. Pipe 3cm rounds about 4cm apart on prepared trays. Use a damp finger to flatten peaks; sprinkle or spray puffs lightly with a little water.
  • 4
    Bake one batch of puffs for 20 minutes. Reduce oven temperature to 100°C (80°C fan-forced) for a further 20 minutes until golden brown and crisp. Repeat with second batch, cool on trays.
Crème chantilly
  • 5
    Beat cream, vanilla paste and icing sugar in the bowl of an electric mixer until soft peaks form.
Chocolate sauce
  • 6
    Place the cream in a small saucepan, bring almost to a simmer on medium-high heat. Remove from heat, add chocolate; stand for 1 minute then stir until melted and smooth.
Assembling your profiteroles
  • 7
    Just before serving, split profiteroles three-quarters the way through. Fill with crème chantilly; stack up on a serving platter and drizzle with chocolate sauce


  • If your oven is large enough, bake both trays at once.
  • If the chocolate sauce cools too much and thickens, stir in boiling water 1 teaspoon at a time for pouring consistency.

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