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How to Make Profiteroles

Profiteroles, or choux à la crème, are absolutely perfect for anyone with a sweet tooth! Once baked, these French choux pastry balls are usually filled with soft cream, custard or ice cream, and then topped with a rich chocolate sauce. If you’re looking for a super impressive and intensely indulgent dinner party dessert, this recipe for light and creamy profiteroles is most definitely the way to go.


  • 115g of Plain Flour
  • Salt
  • 4 tsp of Caster Sugar
  • 85g of Unsalted Butter
  • 200ml of Water
  • 3 Lightly Beaten Eggs
  • 600ml of Double Cream
  • 50g of Caster Sugar
  • 100ml of Water
  • 175g of Dark Chocolate (broken into pieces)


  • Baking Sheet
  • Saucepan
  • Wooden Spoon
  • Piping Bag
  • Round Nozzle (optional)
  • Fine Nozzle
  • Cooling Rack

METHOD: Profiteroles Fit for a King (or Queen!)

  1. Preheat your oven to 200°C (180°C fan or gas mark 6) and prepare a baking sheet by lightly brushing over a small amount of vegetable oil.
  2. In a saucepan over a gentle heat, add the sugar, butter and water and leave until the butter has melted. Increase the heat and immediately add the flour all at once, with a pinch of salt.
  3. Remove the pan from the heat and beat the mix thoroughly until you have a smooth paste. Now, place the pan back on a low heat and stir for about a minute to catch any excess mixture from the sides of the pan.
  4. Remove the pan from the heat again and add the eggs gradually to the mixture, whilst beating. Once all of the eggs have been added, mix for a minute until glossy and smooth in texture and appearance.
  5. Retrieve your prepared baking sheet and divide the mixture onto it in walnut-sized pieces; leave a space between each profiterole so that they don’t stick together while rising. You could also use a piping bag (with a plain nozzle) to pipe out balls of dough. Smooth the top of each ball with the back of a metal spoon dipped into water.
  6. Bake in the oven for about 10 minutes and then turn the tray around and bake for an additional 5 to 10 minutes, or until your profiteroles are dark golden in appearance.
  7. Remove the tray from the oven and poke the bottom of each ball with a skewer. Then, turn the profiteroles upside down (so that the poked holes are facing upwards) and place the tray back in the oven to bake for a few more minutes.
  8. Once baked, place them on a cooling rack to completely cool before filling.
  9. Whip up the cream until it forms soft peaks and then transfer it into a piping bag. Melt the chocolate in a glass bowl over a pan of boiling water. In a separate pan, mix the sugar and water; dissolve the sugar and bring it to the boil. Stir in the melted chocolate and set aside.
  10. To finish, pipe the whipped cream into each profiterole using a fine nozzle. Drizzle the chocolate sauce all over the profiteroles, or serve it in a dish for dipping!
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