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1Total Time
30Prep Time
30Bake Time
A little effort

Chocolate Profiteroles

Celebrity recipe

2 Reviews

About the bake

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.

1Total Time
30Prep Time
30Bake Time
A little effort


  1. Step 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. Step 2:

    Remove the pan from direct heat and sift in the flour, whisking the mixture.

  3. Step 3:

    Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan. This should take around 20 seconds.

  4. Step 4:

    Remove the pan from direct heat and leave to cool for a few minutes. In a separate bowl beat together the eggs and add 3/4 of the mix in batches, mixing thoroughly. When enough egg has been added the mixture will be glossy and thin enough that a large spoonful will fall heavily from the spoon in one lump. If more egg is required add more of the egg mixture a teaspoon at a time until you reach the required consistency. Set aside and cover with cling film. 

  5. Step 5:

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

  6. Step 6:

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

  7. Step 7:

    Bake the profiteroles for 30 minutes until golden and risen.

  8. Step 8:

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

  9. Step 9:

    Melt the chocolate.

  10. Step 10:

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

  11. Step 11:

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


  • For the choux pastry

    • 250ml Water
    • 100g Butter (cut into chunks)
    • 150g Allinson's Plain White Flour
    • 4 Egg(s) (free range)
  • For the filling

    • 250ml Whipping cream
    • 2 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the topping

    • 150g Dark chocolate

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