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Chocolate Profiteroles

May 12, 2011


Chocolate Profiteroles

This is a very sophisticated dessert-perfect for any occasion, large or small.

Profiteroles are simply a choux pastry just like a cream puff.  They are a light and hollow pastry that are cooked twice.  Profiteroles may be filled with a whipped cream, ice cream or pastry cream and chocolate sauce poured over top.  Traditionally, profiteroles are served in a pyramid shape with warm chocolate sauce poured over top, which makes a lovely presentation.  The difference between profiteroles and cream puffs is that profiteroles have the chocolate sauce and cream puffs simply have a dusting of icing sugar on top.

I used cocoa powder in my choux pastry which adds to the chocolate flavor and the appearance of the dessert.  If you love cream puffs you will love, love, love, profiteroles!

Ingredients and Directions for Profiteroles

Ingredients and Directions for Chocolate Profiteroles

1.  Ingredients

1/2 cup flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon white sugar

1/4 cup butter

1/2 cup water

2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg

To prepare the choux pastry for the profiteroles

Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.

2.  In a bowl sift together the flour, cocoa, and sugar.  Set aside.

3.  Place the butter and water in a heavy saucepan over medium heat and bring to a boil.

4.  Remove from the butter and water from the heat and, with a wooden spoon or spatula, quickly add the flour mixtureReturn to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute).

5.  Transfer the dough to the bowl of your electric mixer and beat on low speed a minute or two to release the steam from the dough.

6.  Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.

7.  Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.  Whisk the egg  for the glaze.  Gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F .   Bake for another 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 – 15 minutes. Remove from oven and allow to cool completely on a wire rack.

For the Whipped Cream:

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Whip the mixture until soft peaks form.

To Assemble the Profiteroles

Split the chocolate pastry shells in half and fill with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with icing sugar.  Spoon chocolate sauce on a plate and place the profiteroles on the sauce, serve immediately.  You could also drizzle chocolate sauce over the profiteroles if you prefer.

As an alternative you may also use vanilla ice cream or lemon ice cream instead of the whipped cream.

Makes 12-15 profiteroles.


Chocolate Profiteroles

This is a very simple and easy dessert to make.  You could prepare the profiteroles in advance and freeze them for future use just as you would with cream puffs.  If you have not tried profiteroles I suggest you try making them.  You’ll love them!

From our kitchen to yours,
Sydney Jones

4 Comments leave one →
  1. May 12, 2011 6:14 am

    Yum, these look wonderful and such lovely photos! Love the idea of cocoa in the batter itself!

  2. May 26, 2011 8:21 am

    I want to thank you for sharing your ideas and putting the time into the stuff you publish! Great work!

  3. October 9, 2012 10:05 pm

    Thanks for the info on these. they look amazing. cant wait to give it a go!!


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