Chocolate Profiteroles

  • Total Time

    1h 0m
    • Prep Time

    • Bake Time

  • Makes


  • Skill Level

  • 1 Review

    5 star rating


This chocolate profiteroles recipe has been created and filmed exclusively for Baking Mad by Eric Lanlard on Channel 4. We hope this offers you baking inspiration.


  1. First make the choux pastry. In a saucepan heat the water to boiling point. Add the butter, a piece at a time, and stir until melted.

  2. Remove the pan from direct heat and whisk in the flour.

  3. Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.

  4. Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly. Set aside and cover with cling film.

  5. Preheat the oven to 200°C (180°C, gas mark 6).

  6. Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry, 5mm in size, onto a baking tray.

  7. Bake the profiteroles for 30 minutes until golden and risen.

  8. Meanwhile, whip the cream, sugar and vanilla extract until you get soft peaks.

  9. Melt the chocolate.

  10. When the profiteroles are baked and have cooled down, pierce them with a sharp knife and fill them with the whipped cream.

  11. Pile them onto a serving plate and pour over the melted chocolate.

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  1. 5 star rating

    These Taste great and although fiddly...not to mention messy to make, it is worth the effort.
    Not sure about the making 12 though, as mine were a bit on the large size and make about 18 of them, so assume that the 12refers to making 12 servings ?
    For the chocolate, I modified tha5 slightly, by adding about 40g of butter and enough double cream to make it a dropping consistency..also I changed th chocolate type to milk hazelnut, gave an extra texture and crunch.
    One othe rchange I did was to replace the vanilla in the cream with coffee essence.
    A rather indulgent desert, not good for the diet, but well worth it.

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