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  • Choux pastry

  • 125 ml Milk

  • 200 ml Water

  • 150 g Plain Flour

  • 1 teaspoon golden caster sugar

  • 0.5 teaspoon Salt

  • 100 g unsalted butter

  • 4 medium Eggs lightly beaten

  • Chantilly cream

  • 1.5 Vanilla pod split

  • 300 ml whipping cream

  • 1.5 tablespoons icing sugar

  • Chocolate sauce

  • 200 g good quality Dark Chocolate 70% cocoa solids

  • 30 g unsalted butter

  • 3 tablespoons clear Honey

  • 125 ml full fat Milk


  • Choux pastry:

  • 1.

    Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

  • 2.

    Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

  • 3.

    Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

  • 4.

    Remove from the oven and transfer to a wire rack to cool completely before filling.

  • Chantilly cream:

  • 1.

    For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

  • Chocolate sauce:

  • 1.

    For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.


Copyright © Gordon Ramsay

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12 comments • 30 ratings
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Posted by Stephanie1354Report
These are fabulous! As is Gordon. But - quick question.... I know I can freeze these without the filling but can they be frozen with the Chantilly cream inside?
Posted by Report
Fingers crossed, this will be my first attempt at Choux pastry!
Also for what it's worth, I have changed my opinion of you after reading your biography and watching Marco on Master-chef Australia
Posted by PhillReport
Amazing recipe. Easy and precise. Thanks
Posted by Emily JaneReport
It is lovely to eat and pretty easy to make!!!!!!!
Hope you will enjoy it too
Posted by SH87Report
I think this will be a great Valentines nite desert. Will Try it.
Posted by Carmen175Report
Posted by Report
how many does it make???
Posted by Report
20. because it says so.
Posted by Steph97Report
Posted by Report
this is my first time on your web page but i have watch every show u have done i think you are fantastic. people might think u are mean but i think u have to b striked if they want to take over as a chef do u have any 4 a dieabetic in recipes if so could u please help thank u very much love your show keep going