Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Profiteroles
Choux pastry puffs filled with Chantilly cream and drizzled with hot chocolate sauce. Splitting the baked puffs and briefly drying out their insides in a low oven keeps them crisp once filled instead of turning soft and soggy.
Ingredients
Instructions
Make choux: boil water and butter. Add all flour at once, beat vigorously until a ball forms.
Cool 5 minutes. Beat in eggs one at a time until smooth and glossy.
Pipe small rounds onto lined baking trays.
Bake at 200°C for 20–22 minutes. Split and dry insides briefly.
Fill with Chantilly cream.
Melt chocolate with cream for sauce. Pour over. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
