biography picture of Jon Noble
QR code
profiteroles with chocolate sauce


Cowbridge Kitchen

When it comes to fine food we have a lot to thank the French for and these Choux Buns are one of those things.

These French Chocolate Profiteroles are simply delicious, filled with sweet cream and smothered in a chocolate sauce, the contrast of hot sauce and cold cream in a sweet Choux pastry.

Did you know that Profiteroles can be savoury as well as sweet. I like to fill these with cream cheese.

Please read our Ad Policy
It takes about 1hr 35 minutes to make these
1hr 10 mins Prep time
25 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on
2 profiteroles

Calories: 182
Protein: 2.8g
Fat: 11.9g
Carbohydrates: 2815.5g
Fiber: N/A
Sugar: 13.3g
Nutritional information Nutrition
This recipe will serve 6 people Table for Two Servings
Tricky : This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience with cooking is needed
Chefs hat Difficulty
note pad and pencil

Profiteroles are made with Choux pastry, but you can use this pastry to make other choux buns such as Eclairs

Deserts & Sweets ,

Available to Print on Desktop

V vegetarian
Pound sign

Cost to make:
£5.57 / $7.05 (Est.)

shopping cart

Piping Bag

▼ Other recipes in this category
Related Video

How to Make Profiteroles

A profiterole, cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

In this recipe I will show you the easy way to make Choux Pastry. A lot of methods make it seem very tricky, but the way I make Choux pastry is simple.

Please read our Ad Policy
serving tray Cuisine:French
printer fb logo youtube logo instragram logo dailymotion logo

Print Recipe on Desktop


For the pastry
200 ml Water
85 g Butter
115 g (4oz) Plain flour
4 teaspoons of Caster Sugar
2 Eggs
Half a teaspoon of Salt.

For the Cream
600 ml of double cream
3 - 4 tsp of orange Essence

For the Chocolate Sauce
200 g Milk or Plain Chocolate
100 ml water
4 oz Caster Sugar

Cooking Instructions

    Choux Pastry
  1. Put the water , Butter & Sugar into a saucepan and heat gently.
  2. Mix the salt into the flour
  3. When the butter has all melted and the water is almost boiling , turn up the heat and quickly add all of the flour and salt.
  4. Remove from the heat , and with a wooden spoon mix together until all of the ingredients form a glossy ball of pastry that does not stick to the pan.
  5. Set the mix aside in a separate bowl to cool off for 10 minutes.
  6. In another bowl , beat up your eggs and set aside.
  7. When the mixture has cooled you can add your eggs and start combining them with a fork. The eggs will not mix in at first so keep mixing until they eventually combine to make a shinny thick but slightly drippy pastry dough.
  8. For the Cream Filling
  9. Tip the double cream into a large jug or bowl.
  10. Add the Orange Essence and mix with a whisk until the cream is thick and has peaks when you lift the whisk out.
  11. If you prefer , you can use an electric whisk or blender for this job.
  12. For the Chocolate Sauce
  13. Put the water and sugar into a saucepan and bring to the boil.
  14. When the water is boiling , reduce the heat to a simmer.
  15. Place a glass bowl on top of the pan and add all of the chocolate to the bowl.
  16. Allow the chocolate to fully melt , then remove the lot from the heat.
  17. Combine the water from the saucepan into the melted chocolate and mix together well to make a thick chocolate sauce.
  18. Making the Profiteroles
  19. Heat your oven to 180 c.
  20. Put some lightly greased oven paper onto a flat oven tray.
  21. Fill up your piping bag with the choux pastry mix. With no nozzle attached start piping out the buns onto the oven tray. The circumference of the uncooked profiteroles should be no more than a 10 pence piece. Make them small as they will more than double in volume.
  22. Make sure that you leave at least 1 inch between each profiterole.
  23. Cook the profiteroles in the oven for 25 minutes until a nice rich brown colour.
  24. Cool the buns down on a wire rack for a few hours before adding the cream.
  25. Get your cream into a piping bag , and make a small hole in the bottom of each bun.
  26. Using a piping bag with a long thin nozzle pipe the cream into each profiterole.
Please read our Ad Policy
Chefs Tips

Did you know that you can fill these Profiteroles with Cream cheese for a Savoury snack.

Savoury Profiteroles are great for a buffet.