Chocolate Profiteroles
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Making chocolate profiteroles at home is easier than you might think, and honestly, they're one of my favorite desserts to whip up for dinner guests. These elegant little pastries look fancy but come together in under an hour total, making them perfect for when you want something impressive without spending all day in the kitchen. The dark chocolate in this recipe isn't just delicious, it's also packed with antioxidants that are actually good for you. What I love most is how affordable these ingredients are compared to buying profiteroles from a bakery, plus you control exactly how decadent they become. Trust me, once you taste these homemade versions with their crispy choux pastry shells and silky chocolate cream filling, you'll never go back.
Ella x
Ingredients
- 250 gall-purpose flour
- 125 gunsalted butter
- 5 gsalt
- 150 mlwater
- 4 egglarge eggs
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 300 gdark chocolate chips
- 120 mlheavy cream
- 2 mLvanilla extract
- 100 gconfectioners' sugar
- 50 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tip: A baking sheet that's lightly floured can prevent the choux pastry balls from sticking.
- 2
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is hot but not boiling.
Tip: Be careful not to let the mixture boil, as this can cause the eggs to scramble.
- 3
Add the flour to the saucepan and stir vigorously with a wooden spoon until the dough comes together in a ball.
Tip: Don't worry if the dough seems rough – it will come together with the eggs.
- 4
Remove the saucepan from the heat and let cool slightly. Add the eggs one at a time, stirring vigorously with a wooden spoon after each addition.
Tip: Make sure to stir well after each addition to ensure the dough is smooth and even.
- 5
Transfer the dough to a stand mixer fitted with a pastry bag and pipe into small balls, about 1 1/2 inches in diameter.
Tip: Use a piping bag with a large round tip for the best results.
- 6
Bake the choux pastry balls for 15-20 minutes, or until they're puffed and golden brown.
Tip: Rotate the baking sheet halfway through baking to ensure even cooking.
- 7
Allow the choux pastry balls to cool completely on a wire rack.
Tip: This will help them retain their shape and prevent them from getting soggy.
- 8
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it's hot but not boiling.
Tip: Be careful not to let the cream boil, as this can cause it to scald.
- 9
Remove the cream from the heat and add the dark chocolate chips. Let sit for 2-3 minutes, then stir until smooth.
Tip: Don't worry if the ganache is a bit lumpy – it will smooth out as it cools.
- 10
Add the confectioners' sugar, vanilla extract, and unsalted milk to the ganache and stir until combined.
Tip: This will help balance the flavors and create a smooth, velvety ganache.
- 11
To assemble the profiteroles, use a skewer or fork to gently prick the bottom of each choux pastry ball.
Tip: This will help the ganache flow smoothly into the pastry balls.
- 12
Fill a piping bag with the ganache and pipe into the cooled choux pastry balls.
Tip: Use a piping bag with a large round tip for the best results.
- 13
Serve the profiteroles chilled, dust with confectioners' sugar if desired.
Tip: This will help the ganache set and create a smooth, creamy texture.
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