These delightfully light Chocolate Profiteroles are filled with a creamy vanilla Pastry Cream and covered in glossy chocolate sauce! These are perfect as an impressive dinner party dessert or just a casual afternoon tea.
What I love about these little morsels of deliciousness is how easy they are to make and how easy they are to make in advance too! Make the pastry cream, choux buns and chocolate sauce in advance and assemble on the day of. What you’re left with is a perfectly golden choux bun that is hollow and filled with a super creamy French pastry cream and covered in a chocolate glaze. And that glaze! So glossy
What are Chocolate Profiteroles?
What I love most about Profiteroles is that they’re so versatile! You can serve them at a fancy dinner or just a casual afternoon tea. They are essentially a classic French dessert made of little crispy choux buns that are filled with pastry cream and topped with chocolate glaze!
What’s great about this recipe is that you can make each of the three components that make it up in advance so that on the day you want to serve them, everything is ready to go!
- Choux Pastry – Can be made in advance and kept in an airtight container at room temperature before filling. I would recommend filling the day you serve these as the filling can soften the pastry over time.
- Pastry Cream – I have both chocolate and vanilla recipes which work great as a filling. You could even fill these with Chantilly Cream if you like! If you’re filling with pastry cream you want to make it the day before to give it time to set.
- Chocolate Sauce – my one bowl chocolate sauce is what gives these their glossy chocolate glaze! It’s so easy to make and can be made days in advance. Simple microwave for 10 seconds, stirring each time, to get to a coating consistency again.
This recipe is basically the same as my Chocolate Eclairs recipe but in miniature form! Same crispy choux, same creamy filling and same glossy glaze! What I love about Profiteroles is that they’re smaller which means if you just want something sweet without overindulging, they’re great for that. I mean, try stopping at one though amirite? I made a sponge cake today and I said I wasn’t going to have any, one slice is already gone.
What’s the difference between Profiteroles and Cream Buns?
They’re both made of choux pastry but there are some key differences. Profiteroles are smaller, filled with pastry cream and topped with chocolate glazer where as cream puffs are a little larger, cut in half and filled with whipped cream. They’re typically topped with powdered sugar.
Ingredients You Need To Make Chocolate Profiteroles!
Note: For a full list of ingredients for my Chocolate Sauce and Pastry Cream recipe, check out the blog posts for those recipes. I’ve included the full ingredients list and the method for the filling, glaze and the choux pastry in the recipe card at the bottom of this post to make it easier for you to follow the full recipe if you’re printing it off.
- Water – regular tap water is fine.
- Butter – I used unsalted butter. If using salted butter, leave out the salt. Cut your butter up into cubes for it to melt easier.
- Sugar – regular white granulated sugar.
- Salt – I used fine salt.
- Bread Flour – Bread flour is a high protein flour that is often used for making crusty, chewy breads. I use it in this recipe because it helps the profiteroles rise in a nice ball shape while still being light in texture. Surprisingly, it doesn’t cause them to be chewy. If you don’t have bread flour, you can use all-purpose flour (plain flour) instead.
- Eggs – I used large eggs. Make sure the eggs are at room temperature.
- Powdered sugar – to dust on top of your profiteroles before baking to give them a nice deep golden color and even rise.
How to make Chocolate Profiteroles!
I use French pastry cream to fill my profiteroles, you’ll need to make that the day before. The chocolate glaze can be made the day of. Also, this looks like a lot of work, but if you make the pastry cream the day before the choux buns and glaze are easy to make the next day. Putting them together is a breeze!
- Warm up your milk. When bubbles appear around the sides, take off the heat
- Mix the dry ingredients together
- Add the yolks and whisk
- Slowly add the milk while mixing
- Until combined
- Add back into the pot and mix
- Until thickened.
- Add butter
- Mix until completely combined.
- Sieve (optional)
- Cover with plastic wrap and chill in the fridge
- Place all the ingredients into a large heat proof bowl
- Microwave and mix until combined.
- Add water, sugar, salt and butter into a pot and heat until bubbles appear around the sides.
- Turn the heat off, add flour and mix immediately.
- Until a dough forms.
- If using an stainless steel pan you’ll notice a film at the bottom, this won’t happen on non-stick pans. Allow to cool for 10-20 minutes.
- Whisk the eggs
- Add about 1 at a time, mixing each time
- Until it’s all in there.
- It will be sticky to the touch and won’t break when stretched between two fingers.
- Pipe your choux pastry buns using a large round tip. About 2 tbsp in volume.
- Dip your finger in a little water and dap the tops slightly flat.
- Dust with powdered sugar
- Bake for 40 minutes or until they reach a deep golden color.
- Use the end of a fork to prick a small hole on the bottom of each choux bun.
- Fill with pastry cream or filling of choice. A piping bag is the easiest way to do this. They will feel heavy when filled.
- Dip in chocolate glaze
- You’re done!
Tips and Tricks For Recipe Success!
This recipe is very similar to my Chocolate Eclairs, so if you’ve read that article, you’ll see basically he same tips for this recipe too! Follow these tips and tricks for PERFECT Profiteroles!
- I’ve found silpat mats help give you perfect rise. Although you can use baking paper (not wax paper). I like silpat mate because they’re easy to re-use and clean.
- Dust each choux bun with powdered sugar to help give you a caramelized look and perfect rise!
- Dip your finger in water and dap the top of each choux bun to smoothen out the peak which can burn during baking.
- If filling with pastry cream, make it the day before to give it enough time to rest.
- Bake your choux buns in the middle rack of your oven and bake one tray at a time.
- Your choux buns should appear flatter rather than tall, they’ll rise a lot in the oven. Don’t worry too much about how tall to pipe them as tall choux buns can rise lop sided. Use the step-by-step photos as a reference.
- Once assembled, these need to be stored in the fridge. Especially if they’re filled with Chantilly Cream.
Frequently Asked Questions about Chocolate Profiteroles
What does it taste like?
This are crispy and airy little choux buns that are filled with a gently sweetened and creamy pastry cream and topped with a sweet chocolate glaze!
How long do profiteroles last?
Unfilled Choux – buns can be stored in an airtight container for up to 3 days.
Filled and assembled Profiteroles – should be stored in an airtight container, in the fridge for up to three days.
Can profiteroles be frozen?
The unfilled choux buns can be frozen in a container for up to two weeks, thawed and then filled and glazed. You can’t freeze the finished and assembled profiteroles because the filling will split as it thaws.
How do I know if my choux pastry dough is the right consistency?
Easy! Pinch some in between two fingers and if it stretches without breaking, it’s done! It should also be shiny and able to hold its shape. If it breaks and is too stiff, add another tablespoon of whisked egg, mix and test again.
Troubleshooting: How to avoid disasters!
Ok, I think it’s important to know what can go wrong when making these, they’re very easy to make, but this will hopefully help you guys understand what to avoid. And I hope you guys read this before starting the recipe, so you know how to avoid these fails!
My biggest piece of advice when making choux is to have everything measured and ready to go before beginning!
- Make sure you measure using kitchen scales – for the most accurate and best results. Using cup measurements, even though they’re included for Googles appeasement, can lead to inconsistent or disastrous results!
- Choux buns sunk – not baked long enough or taken out without letting them rest in the oven first. Don’t worry, they’ll regain some of their shape when filled. But they won’t be nice and crispy.
- No hollow inside – ingredients incorrectly measured or oven temperature too low. No way to fix this unfortunately.
Go slow! You’re cooking eggs and they need a slow and low heat.
- Lumpy – ingredients not measured properly or not sieved at the end before chilling.
- Split – butter added too quickly, keep whisking, it will eventually come together!
- Too runny – ingredients not measured properly, not cooked long enough. If you’re 100% sure you measured properly, put it back on the stove and cook until it thickens. If this doesn’t work, you haven’t measured properly.
- Eggs curdled – there’s no fixing this! This happened because the milk was either too hot or added too quickly to the egg mixture.
My chocolate sauce is really easy to make. Especially in a microwave. You just want to be patient when melting all the ingredients together and only do it 20 seconds at a time, stirring each time.
- Split – either the mixture was cooked on too high a heat, or the incorrect cream was used. There’s a way to fix this. Place on a double boiler and use a whisk to mix until the mixture is smooth again.
- Grainy – sugar was not melted enough or sauce was overcooked. Start again!
- Chocolate seized and won’t melt – either the chocolate is past its used by date or you burned it! There’s no fixing this.
If you loved this recipe, check these out!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
- 2 cups (500 ml) whole milk (not skim)
- 1 vanilla bean or 1 tsp vanilla bean paste
- 3 tbsp corn starch
- 1 tbsp bread flour (see notes)
- 2 tbsp granulated sugar
- 6 egg yolks
- 1/2 cup (125 g) unsalted butter cubed and cold
- 3/4 cup (185 ml) water
- 1/4 cup (52 g) unsalted butter
- 2 tsp granulated sugar optional
- 1/4 tsp fine salt
- 3/4 cup (112 g) bread flour (see notes)
- 3 (60 g) large eggs 55g - 60g each, room temperature (see notes)
- 1/3 cup (50 g) powdered sugar to dust
- 1 cup (220 g) dark chocolate (see notes)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp brown sugar (see notes)
- 1/2 cup (125 ml) heavy cream (see notes)
Learn How To Make it! [VIDEO]
- Add the milk to a medium sized saucepan and heat on medium heat.
- If using vanilla bean paste add to the milk and stir. If using a vanilla bean, use a sharp knife to carefully split the vanilla bean in half. Scrape the vanilla pods out of the beans and add to the milk. Use a silicone whisk or wooden spoon to stir until small bubbles begin showing around the sides. Take off the heat and set aside.
- Add the corn starch, flour and sugar into a large mixing bowl and use a whisk to combine. Add the egg yolks and whisk until well combined and smooth.
- Place a sieve over the bowl and add a quarter of the hot milk and then whisk immediately. Repeat these another 3 times until all the milk is in there. You want to add the milk slowly or it will scramble the eggs and make your pastry cream grainy.
- Pour the mixture back into the pot and place on medium heat. Mix continuously until it thickens. When bubbles start making their way through the thickened pastry cream turn the heat off and add 1/2 the cold butter. Whisk until well combined. Then add the remaining butter and repeat. You want to do this slowly, so the custard doesn’t split.
- Pour through the sieve into a large bowl to ensure no lumps are in it. Cover with plastic wrap and chill in the fridge for a couple hours until it is fully set or overnight. Use a whisk to mix until smooth before using. To make a Chocolate version of this, check out my Chocolate Pastry Cream recipe here!
- Before you begin the recipe, it’s important to measure all the ingredients out. The most accurate way to measure is by using kitchen scales, not cup measurements.
- Preheat a fan forced oven to 180C / 355F (200C/400F for no fan). Line two half sheet baking trays with baking paper or (for best results) silicone baking mats. If using baking paper stick some of the choux pastry under the baking paper to help it stick to the baking tray.
- Add the water, butter, and sugar to a large saucepan. Place on medium heat and stir until the butter has melted and it begins bubbling around the sides.
- Once bubbles appear, turn off the heat and add the flour. Stir immediately using a wooden spoon until a dough forms.
- Turn the heat back on medium high and mix continuously for 2-3 minutes. If using a stainless steal pan you’ll notice a film of dough forming on the bottom. This won’t happen with a non-stick pan.
- Take off the heat and allow to cool for 10 minutes. In the meantime, whisk the eggs together. Add 1/4 of the eggs into the cooled dough and mix until well combined. Add the next 1/4 and continue until all eggs are in the dough. The dough will be sticky to the touch and when stretched in between two fingers, won’t break. If the dough breaks, add another tbsp of whisked egg and test again. If the dough is runny, there are too many eggs, start again.
- Add the filling to a piping bag fitted with a large round tip and pipe 2 tbsp blobs onto lined baking trays. You’ll get 18 blobs on each tray. These will puff up and spread into decent sized profiteroles.
- Dip your finger into some water and dab the pointy end of the choux pastry to smoothen it out. This will help them rise properly and not burn.
- Dust the tops with powdered sugar (this helps them keep their shape and slightly sweetens them).
- Bake both trays for 40 minutes. Allow to cool in the oven with the door slightly open for 10-15 minutes before taking them out so they hold their shape and don’t deflate.
Chocolate Sauce (Microwave Method)
- Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly before pouring on top of some desserts. Goes nicely on top of ice-cream when it's warm.
- To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
Chocolate Sauce (Double Boiler Method)
- To make the chocolate sauce over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
Let’s Put Them together!
- Use the end of a fork to create a small hole at the bottom of each choux pastry. Add pastry cream to a piping bag and snip a small piece of the end off. Fill each ball with pastry cream until it’s full. Dip the tops in the freshly made chocolate sauce and allow excess to drip off. Repeat this until all profiteroles are finish and allow to set for 10 minutes before serving. Store in the fridge for 3 days.