Saturday, 2 June 2012

Profiteroles with Drizzled Chocolate

I do realise that I’ve been posting an avalanche of dessert recipes lately. It’s hardly been helping the diet and new healthy lifestyle I’ve supposedly adopted but there is no way I’d survive the week where salads and soups and lots of runs thrown become the norm, without a reward of something sweet.

So here is another dessert post – specifically Profiteroles with Drizzled Chocolate!

This was my first attempt at making choux pastry and I was surprised at how simple the dough came together. Everything is done in a pot and doesn’t take much longer than 20 minutes from start till it goes in the oven. Choux pastry can be used to create a variety of treats; profiteroles, éclairs or even a savoury pastry dish called. Once baked, it’s usually filled with cream or ice cream and is best consumed immediately. 

I initially envisioned a stack of fresh profiteroles filled with cream and passion fruit curd, generously drizzled with melted chocolate; but because this was the first time making choux pastry, I wasn’t sure if the pastry would hold up or would it even be tasty. So I went for the safe option of basic whipped cream and melted chocolate. The profiteroles turned out really well and scrumptious. I’ll definitely be making the passion fruit filled ones soon!

Profiteroles with Drizzled Chocolate 

Adapted from Pastry Cook

Makes 20 small puffs, 14 large puffs or 12 eclairs.

Choux Pastry


65 g plain flour
Pinch of salt
50 g butter, diced
150 ml water
2 eggs, lightly beaten

  1. Pre-heat oven to 200C. Sift flour and salt on to a small sheet of parchment paper.
  2. Put butter and water in a pan simultaneously and heat gently until the butter has melted.
  3. Increase the heat and bring to a rolling boil. Remove from heat and immediately tip in the sifted flour and beat vigorously until the flour is fully mixed into the liquid.
  4. Return pan to a low heat and beat the mixture until it begins to form a ball.
  5. Remove from heat and all to cool for 2-3 minutes.
  6. Add the beaten eggs a little at a time, beating well between each addition, until dough becomes a very shiny and smooth thick paste. It may not be necessary to add all the egg. The mixture will initially be lumpy but with vigorous beating it will become smooth and glossy.
  7. Spoon or pipe dough on to baking sheet, which has be dampened with water. Space well apart.
  8. Bake for 25-30 minutes. Remove and cool.
To fill:
  1. Pipe freshly whipped cream and arrange on a platter to form a dome. 
  2. Drizzle melted chocolate and serve.

Choux Pastry tips:
  • It may not be necessary to add all the beaten eggs. Use enough to ensure the paste holds its shape.
  • Choux pastry should be piped or spooned into required shapes while still warm. For best results, it should be baked immediately.


    1. Beautifully done!!! I love the simplicity of whipped cream and chocolate sauce...yum!

    2. Mmm...these are also so yummy slightly frozen!

    3. you make it look so easy! and amazingly good :)

    4. These look wonderful! When I was little my Great-Grandma would make us these every time we visited her.

    5. I love Profiteroles & these looks really good with drizzled chocolate! Can I add more chocolate sauce pls! My biggest weakness, chocolate! heheheheh

    6. Beautiful job for first time making these and wise choice with chocolate and whipped cream.

    7. Very impressive! I've always wanted to make profiteroles. :)

    8. Yum! These look great! I love the idea of the passion fruit!

    9. These look incredible.... on my "to try" list now!

    10. How come I can't get to your 'French Fruit Tart' post? Everytime I click it in the recipe index it redirects me back here. :(