Chocolate profiteroles

Chocolate profiteroles

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 quantity Choux pastry
250g good quality dark chocolate, minimum 60% cocoa solids
2 tablespoons water
15g butter
600ml double cream
2 tablespoons icing sugar


  1. Heat the oven to 200ºC. Very lightly oil a non-stick baking sheet.
  2. Put teaspoonfuls of the choux pastry onto the prepared baking sheet, spacing them about 4–5 cm apart. (They need plenty of room to rise as if 2 buns join while rising they can make each other collapse.) Use a dampened, clean finger to smooth out any spikes or peaks on the choux buns.
  3. Bake in the top third of the oven for 20–30 minutes, until well risen and puffed, and a deep golden brown all over, checking after 20 minutes (no earlier or they may collapse). The choux buns should also be very firm to the touch on the base where they sit on the baking tray. If they are soft and pale golden, cook for longer.
  4. Remove from the oven and lower the oven setting to 170ºC. While hot, turn each choux bun over and use a skewer to make a hole in the base, about 5 mm in diameter or the size of your smallest piping nozzle, to allow the steam to escape. Place the buns, base up, on the baking sheet and return to the oven for 5–6 minutes to dry the insides. Transfer to a wire rack to cool completely.
  5. While the choux buns are cooling, put the chocolate, water and butter into a small heatproof bowl set over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Give it an occasional stir to encourage melting.
  6. Put the cream and icing sugar into a large bowl. Whisk to a pipeable consistency, then place in a piping bag fitted with a nozzle the size of the hole in the base of the profiteroles.
  7. When the profiteroles are completely cold, take one in the palm of a clean hand and pipe the cream into the hole. Once filled, scrape away any escaping cream and return to the wire rack. Repeat with all the profiteroles.
  8. Hold one profiterole upside down at its base, using your fingertips, and turn the top of the profiterole through the melted chocolate, keeping your fingers clear of the chocolate. Carefully turn the profiterole over and place on a serving plate. Repeat with the remaining profiteroles.


  • You can fill the profiteroles with crème pâtissière instead of cream.

    Coffee éclairs: Omit the chocolate icing. Follow the main recipe but use a piping bag fitted with a 7–8 mm nozzle to pipe the choux pastry into flat ‘S’ shapes, 7–8 cm long, making 12–15 in total. Make the hole for the steam to escape in the side rather than base of each éclair. Pipe the sweetened cream into the middle as for the profiteroles. Beat 250 g icing sugar with 2–3 tablespoons hot double espresso or 1–2 teaspoons instant coffee powder dissolved in 2 tablespoons hot water. Dip each éclair top into the icing, turn over and place on a plate. Alternatively, you can spoon the icing onto the éclairs to coat them evenly (ie napper).

    Chocolate éclairs: Follow the coffee éclair variation above and fill with crème pâtissière instead of cream. Coat with chocolate as for the chocolate profiteroles, rather than the coffee icing.

A note on freezing…

  • Choux buns, profiteroles and éclairs can be frozen in an airtight container once they are cooked and before they are filled. Store for up to a few months, defrosting them overnight in the fridge. Warm through on a baking sheet in an oven preheated to 190ºC for 5–10 minutes to crisp them up again.
Leiths School of food and wine
cookery course
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