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.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
medium
Cuisine
French
vegetarian
Ingredients
150mlwater
65gbutter
85gplain flour
3eggs
300mldouble cream, whipped with 2 tbsp icing sugar
150gdark chocolate
100mldouble cream for sauce
Instructions
1
Make choux: boil water and butter. Add all flour at once, beat vigorously until a ball forms.
2
Cool 5 minutes. Beat in eggs one at a time until smooth and glossy.
3
Pipe small rounds onto lined baking trays.
4
Bake at 200°C for 20–22 minutes. Split and dry insides briefly.
5
Fill with Chantilly cream.
6
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.
Calories
808
Protein
11.4g
Fat
68.9g
Carbs
35.7g
Fiber
4.7g
Sodium
83mg
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