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French

Profiteroles with chocolate sauce

Contains egg (no meat or fish)

Profiteroles au chocolat

Crisp, hollow choux pastry puffs filled with vanilla whipped cream and drenched in warm dark chocolate sauce.

Profiteroles with chocolate sauce is a French pastry from France, ready in about 1 hour 40 minutes and made with unsalted butter, all-purpose flour and egg. It serves 6 and is rated advanced to cook.

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Prep
35 min
Cook
35 min
Rest
30 min
Total
1 h 40 min
Serves
6
Level
Advanced
Calories
690

Ingredients

6 servings (about 30 puffs)

Choux pastry

Filling

Chocolate sauce

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 200 °C (fan 180 °C) and line two trays with baking paper. Bring the water, milk (opens in a new tab), butter, sugar (opens in a new tab) and salt to a full boil.

  2. Step 2

    Take off the heat, tip in all the flour and beat hard with a wooden spoon (opens in a new tab). Return to medium heat and keep beating for 2 minutes until the dough is smooth, pulls away from the pan and leaves a thin film on the base.

  3. Step 3

    Transfer to a mixer bowl and beat for 1 minute to cool slightly. Add the beaten eggs (opens in a new tab) a little at a time, beating well after each, until the paste is glossy and falls from the spoon in a thick 'V' shape.

    Stop adding egg as soon as it forms the V — too much egg and the puffs spread flat.

  4. Step 4

    Pipe 3 cm mounds 4 cm apart and smooth any peaks with a wet finger. Bake 20–25 minutes until deep golden and firm, without opening the door for the first 15 minutes. Pierce the base of each and return to the switched-off oven (opens in a new tab) for 5 minutes to dry out.

  5. Step 5

    Cool on a rack. Whip the cream with the icing sugar (opens in a new tab) and vanilla (opens in a new tab) to soft peaks and pipe into the puffs through the hole.

    Cream being whipped to soft peaks
    How it looks · Photo: Katerina Holmes on Pexels

  6. Step 6

    Heat the sauce cream until steaming, pour over the chocolate (opens in a new tab) and syrup, leave 2 minutes then stir until smooth. Pile the profiteroles up and pour over the warm sauce.

    • 5 min

About this dish

Origin
France · Commonly attributedChoux pastry was developed by French and Italian cooks from the 16th century and refined in 19th-century Paris.Also popular in United Kingdom, ItalyMore food from France
Dish
Dessert · Pastries · Desserts
Cooking method
Oven-baked, Whipped
Taste
sweet, creamy, rich, bitter
Diet
Vegetarian (lacto-ovo)
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · Pork-free · Beef-free · Low-sodium
Worked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Unsalted butter · All-purpose flour · Egg · Heavy cream · Milk · Sugar
Techniques
Baking · Emulsification

Allergens

  • Contains: Milkfrom milk, unsalted butter, heavy cream, dark chocolate (70–85%)
  • Contains: Eggsfrom egg
  • May contain: Peanutsfrom dark chocolate (70–85%)
  • May contain: Tree nutsfrom dark chocolate (70–85%)
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Soyfrom dark chocolate (70–85%)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

690 kcal per serving

Calculated

1 serving ≈ 221 g · recipe makes 6

Where the energy comes from

  • Protein 7%
  • Carbohydrate 21%
  • Fat 72%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy690 kcal312 kcal
Protein11.7 g5.3 g
Carbohydrate37.2 g16.8 g
Net carbohydrate33.8 g15.3 g
Sugars12.7 g5.7 g
Added sugars——
Fibre3.4 g1.5 g
Fat55.3 g25 g
Saturated fat33.3 g15 g
Trans fat——
Cholesterol247 mg112 mg
Sodium111 mg50 mg
Salt equivalent0.3 g0.1 g
Vitamins & minerals per serving
Potassium
356 mg
Calcium
121 mg
Iron
4.8 mg
Magnesium
75 mg
Vitamin A (RAE)
486 µg
Vitamin C
—
Vitamin D
—
Vitamin B12
0.6 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: golden syrup.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Underbaking — pale puffs collapse as they cool.

Food safety

  • Keep cream- and custard-filled pastries refrigerated and eat within 24 hours.

Storage

  • Unfilled puffs keep 2 days airtight or 1 month frozen; re-crisp at 180 °C for 5 minutes. Fill just before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The body of the dish

Chocolate sauce

Used in steps 5, 6

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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