Milk Chocolate Profiteroles
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These milk chocolate profiteroles are an absolute joy to make and honestly, they're easier than you might think. With just 45 minutes from start to finish, you can have an impressive dessert that looks fancy but requires minimal fuss. I love that eggs are packed with protein and choline, which support brain health, so there's at least a little nutrition tucked into these indulgent treats. The beauty of this recipe is how straightforward it is with basic pantry staples and simple techniques that even beginner bakers can master. Trust me, once you've made these once, you'll be whipping them up regularly for special occasions or just because.
Ella x
Ingredients
- 400 gplain flour
- 250 gbutter
- 120 mlwater
- 150 gsugar
- 3 egglarge eggs
- 100 mlmilk
- 500 gmilk chocolate(broken into small pieces)
- 50 gunsalted butter, softened
- 1 mlvanilla extract(from a 5ml bottle)
- 20 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
- 2
In a large saucepan, combine the flour, butter, water, and salt. Heat over medium heat, stirring until the butter has melted.
- 3
Add the sugar and stir until combined, then bring the mixture to the boil. Reduce the heat and simmer for 5 minutes.
- 4
Remove from the heat and stir in the eggs one by one, until the dough is smooth and shiny.
- 5
Transfer the dough to a piping bag fitted with a large round tip. Pipe 12-15 balls onto the prepared baking tray.
- 6
Bake for 15-20 minutes, or until the profiteroles are golden brown and puffed.
- 7
Allow the profiteroles to cool completely on a wire rack.
- 8
To make the chocolate cream, melt the chocolate and butter in a double boiler, then stir in the milk and vanilla extract.
Tip: Use a thermometer to ensure the chocolate reaches 45°C.
- 9
Once the profiteroles are cool, split them in half horizontally using a serrated knife.
- 10
Spoon the chocolate cream into a piping bag fitted with a small round tip and pipe into the bottom halves of the profiteroles.
- 11
Top with the top halves of the profiteroles and serve immediately.
Tip: Optional: dust with powdered sugar for extra indulgence.
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