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Profiteroles (Choux Pastry Recipe) with Chocolate Topping

Profiteroles are made from classic French choux pastry dough, and are super easy to make. Profiteroles can be filled and decorated in a variety of ways, both sweet and savoury. The pastry can also be used to make eclairs.

3 profiteroles on a plate with a rose

Who doesn’t love profiteroles when filled with a lusciously light pastry cream flavored with a liqueur and topped with a deep, dark chocolate ganache?

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If you love the sound, and like the look of what you see above, you need to make this recipe. It’s seriously easy to make choux pastry, and with my step by step instructions, the filling and chocolate topping are decidedly simple, too. Profiteroles may sound scary, but they’re so simple to make, there’s really nothing to be afraid of! 

choux pastry filled with cream and topped with chocolate

What are Profiteroles?

Profiteroles are a pastry which originated in France and made from only four ingredients, water, butter, flour and eggs. The pastry is made on the stove top and then baked in the oven. Due to the fact that there’s no sugar in the pastry, they can be filled with savoury or sweet fillings. Cream puffs are the English equivalent to profiteroles.

pastry cream and choux buns

Love French pastries? You need to check out my pal, Jill’s cookbooks!
Mad About Macarons & Teatime in Paris 

Passion Fruit and Lemon Meringue Tartlet

Do I Need a Piping Bag and Tips to Make Profiteroles?

Absolutely no special equipment, such as piping bags and tips are necessary to make profiteroles. You can spoon them straight onto a lined baking tray using a tiny espresso spoon up to a large serving spoon. If you would prefer to pipe the pastry, you may do so. These zeppole di San Giuseppe, which are traditionally made for Father’s Day in Italy (St Joseph’s Day, the 19th of March) are often piped in this manner.

zeppole di san giuseppe

Can I Freeze Profiteroles?

overhead flat lay of 3 profiteroles on a plate

While it’s possible to freeze profiteroles with the filling and chocolate topping,

profiteroles in a tin

I recommend freezing them unfilled, if you must freeze them.

profiteroles from above

Once you remove them from the freezer and defrost them, it’s best to crisp them up in an air fryer or put them in a convection oven to dry/crisp them at the lowest temperature. Then you can fill and top them just before serving.

chocolate topped profiteroles with a liqueur glass

Profiteroles (Choux Pastry Recipe)

classic choux pastry recipe                          Makes 14

FULL PRINTABLE RECIPE BELOW

Ingredients

Choux Pastry

  • water
  • butter
  • flour
  • eggs

Filling 

  • milk
  • vanilla bean
  • egg yolks
  • sugar
  • corn starch
  • Grand Marnier
  • heavy whipping cream

Chocolate Topping

  • dark chocolate
  • heavy whipping cream

Make the Choux Pastry

Heat oven to 400ºF.

First prepare the choux pastry, by placing the butter and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.

Add all of the flour.

adding the flour

Stir well until a dough forms, then remove from the heat. Continue to stir and allow to cool for a few minutes.

choux pastry before the eggs have been added

Add one egg and beat vigorously until it is incorporated. Continue in this way with the rest of the eggs, adding one at a time and clearing in between.

adding an egg to the choux pastry

When all the eggs are added you will be left with a very sticky, but smooth dough.

choux pastry dough

Using two spoons, drop spoonfuls of dough (your desired size) onto a lined baking tray. Give them space to expand. (I love to use Silpat baking mats.)

Note: profiteroles will grow much larger than the size you make them, so make them about half the size that you want once they’re baked.

spoonful of choux pastry dough on tray

Bake the Profiteroles

Place in the preheated oven for 20 to 30 minutes, depending on the size you made. Turn the tray 180 degrees about 10 minutes before they’re done if they are baking unevenly (I need to do this). Turn off the oven and leave them inside another 10 minutes or so. 

baked profiterole

Remove them from the oven and place on a cooling rack.

profiteroles on a cooling rack

Make the Filling

folding cream and Grand Marnier into custard

Make one recipe of real, homemade custard (recipe card below) using only 6 oz of milk, so the end result is much more thick. Once the custard is made and chilled, add the Grand Marnier and stiffly beaten whipping cream. Fold in gently until the mixture is evenly combined. Cover and place in the refrigerator until ready to use. This will keep in the fridge for about two days, so this can be made ahead.

Make the Chocolate Topping (When Ready to Assemble)

chocolate sauce in a pan.

Melt the chocolate into the cream and stir until smooth. Remove from heat so the topping doesn’t get too hot/runny.

Assemble the Profiteroles

removing insides of profiteroles

Start by cutting each profiterole in half, almost all the way through, then remove the uncooked dough inside if there is any to remove. Spoon some filling into each pastry.

filling profiteroles

Top with the chocolate ganache.

topping profiterole with chocolate

Keep refrigerated until ready to serve (best served within a few hours).

profiteroles on a plate

You can also keep them unadorned and serve them with the intention of pouring the chocolate glaze topping on upon serving them. This is like a dessert my cousin Denisa and I bought at Marks and Spencer many years ago for a family reuinion. It was in a larger acrylic bowl and was partially filled with chocolate mousse. It was topped with cream filled profiteroles with a chocolate ganache topping! 

pouring sauce on profiteroles

I remember distinctly that my cousin also poured double cream on top of this delectable treat and I thought I’d died and gone to heaven! I hope this recipe inspires you to try your hand at making profiteroles! Remember you can fill them with anything you like, sweet or savoury!

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close up profiteroles

Profiteroles (Step by Step Recipe) with Chocolate Topping

Servings: 14
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Profiteroles are simple choux pastry which are baked and can be filled with a variety of sweet or savory fillings.
5 from 9 votes

Ingredients

Profiterole Pastry:

  • 8 Tbsp butter (good quality)
  • 8 oz water
  • 1 cup all purpose flour
  • 4 eggs (at room temperature)

Filling:

  • 1 recipe's yield of Homemade Custard (printable card below using all the same ingredients, but reduce the milk to ¾ cup/ 175 ml)
  • 6 oz heavy whipping cream
  • 2 Tbsp Grand Marnier liqueur

Chocolate Glaze (optional):

  • ¼ cup dark chocolate
  • 1 ½ oz heavy whipping cream

Alternative Topping

  • ¼ cup Confectioner's sugar (as needed)

Instructions

Make the Choux Pastry:

  • Heat oven to 400ºF.
  • First prepare the choux pastry, by placing the butter and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.
  • Add all of the flour.
  • Stir well until a dough forms, then remove from the heat. Continue to stir and allow to cool for a few minutes.
  • Add one egg and beat vigorously until it is incorporated. Continue in this way with the rest of the eggs, adding one at a time and clearing in between.
  • When all the eggs are added you will be left with a sticky, but smooth dough.
  • Using two spoons, drop spoonfuls of dough (your desired size) onto a lined baking tray. Give them space to expand.

Bake the Profiteroles:

  • Place in the preheated oven for 20 to 30 minutes, depending on the size you made. Turn the tray 180 degrees about 10 minutes before they're done if they are baking unevenly (I need to do this). Turn off the oven and leave them inside another 10 minutes or so. 
  • Remove them from the oven and place on a cooling rack.

Make the Filling:

  • Make the custard recipe below, using only ¾ cup (175 ml) of milk. When it is made and chilled, add the Grand Marnier and stiffly beaten whipping cream.
  • Fold in gently until the mixture is evenly combined. Cover and place in the refrigerator until ready to use. (This will keep in the fridge for about two days, so this can be made ahead.)

Make the Chocolate Topping (When Ready to Assemble):

  • Melt the chocolate into the cream and stir until smooth.
  • Remove from heat so the topping doesn't get too hot/runny.

Assemble the Profiteroles:

  • Start by cutting each profiterole in half, almost all the way through, then remove the uncooked dough inside if there is any to remove.
  • Spoon some filling into each pastry.
  • Top with the chocolate ganache. Place on plate and keep in fridge until ready to serve (best served within a few hours). You can also keep them unglazed and serve them with the intention of pouring the chocolate glaze topping on upon serving them.

Notes

  • Profiteroles will grow much larger than the size you make them, so make them about half the size that you want once they're baked.
  • You can also keep them unadorned and serve them with the intention of pouring the chocolate glaze topping on upon serving them.
  • Unique dessert idea: my cousin Denisa and I bought this dessert at Marks and Spencer many years ago for a family reuinion. It was made in a larger, clear, acrylic bowl and was partially filled with chocolate mousse. It was topped with cream filled profiteroles with a chocolate ganache topping! Spectacular!

Nutrition

Serving: 1 profiterole | Calories: 219kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 87mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 502IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg

Real, Homemade Custard

Servings: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
A creamy egg dessert that can stand on its own, but it wonderful when served on many fruit desserts, in trifles and much more.
4.9 from 49 votes

Ingredients

  • 1 ¼ cups whole milk
  • ½ vanilla bean (or a few drops of vanilla)
  • 2 egg yolks
  • 2 tsp sugar (more or less, as desired)
  • 1 tsp corn starch

Instructions

  • Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
  • In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
  • When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
  • Heat over medium heat and continue stirring, taking care that the custard doesn't stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
  • Remove from heat, use as desired. If pouring over a dessert, use immediately.

Notes

  • Using vanilla bean is far superior in flavor.
  • Add less sugar to start, then add more to taste.

Nutrition

Serving: 1 | Calories: 84kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 101mg | Sodium: 33mg | Potassium: 124mg | Fiber: 0.01g | Sugar: 6g | Vitamin A: 246IU | Calcium: 105mg | Iron: 0.2mg

Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

5 from 9 votes (9 ratings without comment)

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