Salted Chocolate Profiteroles
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These salted chocolate profiteroles are my go to dessert when I want to impress without spending all day in the kitchen. They come together in just an hour, and honestly, they're far easier to make than people think. The combination of rich dark chocolate and flaky sea salt creates this sophisticated flavor that feels fancy but tastes like pure comfort. Dark chocolate is packed with antioxidants, so you can feel a little better about indulging in these beauties. Whether you're hosting a dinner party or treating yourself, these little puffs deliver serious satisfaction with minimal fuss.
Ella x
Ingredients
- 250all-purpose flour
- 400 mlwhole milk
- 2egg
- 200 ggranulated sugar
- 120 gunsalted butter
- 400 gdark chocolate
- 20 gflaky sea salt
- 10 gsalt
- 5 mlvanilla extract
- 10 gbaking powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a silicone mat for easier cleanup
- 2
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Don't let the mixture boil.
- 3
Remove the milk mixture from the heat and let it steep for 5 minutes. Strain the mixture into a clean bowl and let it cool slightly.
Tip: This will help the flour to dissolve evenly.
- 4
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Tip: Make sure to sift the flour for even distribution.
- 5
Add the egg to the flour mixture and whisk until the dough comes together.
Tip: Don't overmix.
- 6
Gradually pour the milk mixture into the flour mixture, whisking until a smooth dough forms.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Transfer the dough to a piping bag fitted with a large round tip.
Tip: If you don't have a piping bag, you can use a plastic bag with a corner cut off.
- 8
Pipe small circles of dough onto the prepared baking sheet, leaving about 2cm of space between each profiterole.
Tip: Try to make the circles uniform so they bake evenly.
- 9
Bake the profiteroles for 15-20 minutes, or until they are golden brown.
Tip: Don't open the oven door during the first 10 minutes.
- 10
Remove the profiteroles from the oven and let them cool on a wire rack for 5 minutes.
Tip: This will help them to set.
- 11
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and glossy.
- 12
Fill a piping bag with the melted chocolate and pipe a circle on top of each profiterole.
Tip: You can also use a spatula to spread the chocolate evenly.
- 13
Sprinkle a pinch of flaky sea salt and salt on top of each profiterole.
Tip: This will add a nice textural element and a touch of saltiness.
- 14
Serve the profiteroles warm, dust with powdered sugar if desired.
Tip: You can also serve them at room temperature or chilled.
Recipe Variations
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