Profiteroles. They were my number one dessert choice when I lived at home. We would be in Tesco’s and get the choice (occasionally!) of what we would like for dessert that night and I almost always chose Profiteroles or Eclairs – which really are the exact same thing but larger!

To me, they were perfection! The pastry was so light, the cream was perfectly whipped and the chocolate sauce was just the most moreish sauce in the world!   MY profiteroles may not be the perfect shape, but damn they are delicious! I could eat them all in one go on certain days!

I think they mean celebration to me, whether that is a small celebration or a HUGE one, a profiterole can always bring something special to the table. Making them yourself is super satisfying and gives you a lot of respect for the pastry chefs of the world – the arm strength needed to make this stuff on a daily basis is one of a kind! 


Profiteroles with Chocolate Sauce
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For the choux pastry
  1. 7fl oz. cold water
  2. 4 tsp caster sugar
  3. 3oz. unsalted butter, plus extra for greasing
  4. 4oz. plain flour
  5. pinch salt
  6. 3 medium free-range eggs, beaten
For the cream filling
  1. 600ml/1 pint double cream
For the chocolate sauce
  1. 3½fl oz water
  2. 3oz caster sugar
  3. 2 x 3.5 oz. dark chocolate, broken into bits
  4. Optional Garnish: Confectioners sugar or desiccated coconut
  1. Preheat the oven to 400F
  2. For the choux pastry, place the water, sugar and butter into a large saucepan.
  3. Heat gently until the butter has melted.
  4. Turn up the heat, then pour in the flour and salt.
  5. Remove from the heat and beat the mixture vigorously with a spatula until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10 minutes.
  6. Begin to beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - your arm will ache so if you have a helper, nows the time to use them!!
  7. Grease a large baking sheet or use a silpat if you have one.
  8. Now use a piping bag and nozzle to pipe the mixture into small balls in lines across the baking sheet.
  9. Wet your finger and gently press down any pointy ones!
  10. Place the baking sheet into the oven. Place second baking sheet or tasting tin in the bottom of the oven with a cup of water inside
  11. This helps to create more steam in the oven and make the pastry rise more evenly.
  12. Bake for 25 minutes, or until golden-brown
  13. Remove from the oven and place on a cooling rack - use the end of another piping nozzle to stencil out a circle on the bottom of each profiterole, ready for the cream!
  14. For the filling, whip the cream in your kitchen aid or by hand until peaks form
  15. When the profiteroles are cool, use a piping bag to pipe the cream into the profiteroles from the bottom.
  16. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan until melted.
  17. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
  18. To serve, place the profiteroles in a pyramid and pour over the chocolate sauce.
  19. ENJOY!
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January 18, 2017
January 22, 2017



  1. AG

    January 20, 2017

    Deliciously addictive!💚

    • Naomi Green

      January 22, 2017

      Thank you AG!

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