White Chocolate Profiteroles
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These white chocolate profiteroles are one of my favorite desserts to make because they come together in just an hour from start to finish. The egg whites in the choux pastry are packed with protein, making this a surprisingly nutritious indulgence. What I love most is how simple the whole process is, even though the result looks absolutely impressive on the dinner table. The cream filling paired with melted white chocolate creates this luxurious, dreamy texture that feels fancy but honestly requires no special skills. Trust me, your guests will think you spent all day in the kitchen when really you were done in under ninety minutes.
Ella x
Ingredients
- 200 gbutter
- 150 gcaster sugar
- 3 eggegg whites
- 200 gall purpose flour
- 1 gsalt
- 400 gwhite chocolate
- 200 mldouble cream
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Tip: Use a fan-assisted oven for best results.
- 2
In a large mixing bowl, beat the egg whites and caster sugar until stiff peaks form.
Tip: Use an electric mixer for this step.
- 3
Sift the flour and salt into the egg mixture, then fold gently until no streaks of flour remain.
Tip: Be gentle to avoid deflating the mixture.
- 4
Gradually add the melted butter to the mixture, folding until fully incorporated.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Transfer the mixture to a piping bag fitted with a large round tip.
Tip: Twist the top of the bag to remove any air.
- 6
Pipe small, round balls of dough onto the prepared baking tray.
Tip: Leave about 1 inch of space between each profiterole.
- 7
Bake for 15-20 minutes, or until puffed and golden.
Tip: Rotate the tray halfway through baking.
- 8
Allow the profiteroles to cool completely before filling.
Tip: This will help prevent them from breaking.
- 9
Melt the white chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Use a thermometer to ensure the chocolate reaches 120°C (250°F).
- 10
Whisk the double cream until stiff peaks form, then fold into the melted white chocolate.
Tip: Be gentle to avoid deflating the mixture.
- 11
Spoon the white chocolate cream into a piping bag fitted with a small round tip.
Tip: Twist the top of the bag to remove any air.
- 12
Pipe the cream into the cooled profiteroles.
Tip: Fill to desired level.
- 13
Dust with powdered sugar before serving.
Tip: Optional, but adds a nice touch.
Recipe Variations
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