
Chocolate Profiteroles
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
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
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.
Recipe Variations
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