Lovely light profiteroles are filled with a chocolatey custard filling.


  • For the profiteroles 

  • 115g (4 oz) butter

  • 125ml (5 fl oz) water

  • 125ml (4 fl oz) milk

  • Pinch of salt

  • 1 teaspoon caster sugar

  • 150g (6 oz) plain flour, well sifted

  • 4 eggs, lightly beaten

  • For the filling and topping

  • 600ml (1 pint) double cream

  • 175g (6 oz) chocolate

  • 4 tbsp water

  • 15g (1/2 oz) butter

  • 1 tbsp icing sugar

  • Vanilla


  • 1.

    Set the oven to 200°C/400°F/Gas mark 6.

  • 2.

    Put the butter, cut into small pieces into a heavy saucepan with the water, milk, salt and sugar and place over a medium to high heat and bring to the boil.  Stirring continuously with a wooden spoon. As soon as the liquid is boiling fast, remove from the heat and quickly scatter in the flour. Beat the mixture vigorously until a smooth paste is formed. Once the mixture is smooth place back on a gentle heat for about 1 minute, stirring continuously.  This is to dry out the paste. Once the paste curls away from the sides of the pan, stop.

  • 3.

    Tip the mixture into a bowl, then beat in the beaten eggs, a little at a time, stirring vigorously until the paste is very smooth (it may not be necessary to add all the egg). Continue adding egg until you have a soft dropping consistency. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.

  • 4.

    Spoon the choux mixture on to a wet baking sheet. Make small mounds, spaced well apart to allow for swelling in the oven. Bake for 20-30 minutes, until a good brown colour, if too pale they will become soggy when cool.

  • 5.

    Remove from the oven and make a small hole the size of a pea in the side of each profiterole. Return to the oven for 5 minutes hole side uppermost, to allow the insides to dry out as the steam escapes through the hole.

  • 6.

    Cool on a wire rack. Quickly freeze them once cold if they are not to be served the same day.

  • 7.

    Whip the cream stiffly and mix in about 1 tbsp sifted icing sugar and the vanilla. When the profiteroles are cold, fill with the cream, using a piping bag fitted with a small plain nozzle inserted into the holes in their sides.

  • 8.

    Melt the chocolate with the water and butter. Stir, without boiling, until smooth and shiny. Dip the tops of the profiteroles deeply in the chocolate and allow to cool and harden.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1198kj
  • Fat Total 101g
  • Saturated Fat 61g
  • Protein 15g
  • Carbohydrate 65g
  • Sugar 33g
  • Sodium 216mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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