Profiteroles (Classic French Choux Pastry Dessert)

Choux pastry filled with cream and topped with chocolate sauce.

Ingredients (Makes 12–15 profiteroles)

For the Choux Pastry:

• 125 ml water

• 50 g unsalted butter

• 1 pinch salt

• 75 g all-purpose flour

• 2 large eggs

For the Filling:

• 250 ml heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

For the Chocolate Sauce:

• 100 g dark chocolate

• 50 ml heavy cream

Preparation

1. Prepare choux pastry:

   • Preheat oven to 200°C (390°F).

   • In a saucepan, combine water, butter, and salt. Bring to a boil.

   • Remove from heat, stir in flour until mixture forms a ball.

   • Beat in eggs one at a time until smooth and glossy.

2. Pipe and bake:

   • Transfer dough to a piping bag. Pipe small mounds onto a parchment-lined baking sheet.

   • Bake 20–25 minutes until puffed and golden. Do not open the oven during baking.

   • Cool completely on a wire rack.

3. Prepare filling:

   • Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

   • Cut a small slit in each choux puff and fill with whipped cream using a piping bag.

4. Prepare chocolate sauce:

   • Melt chocolate with cream over low heat, stirring until smooth and glossy.

5. Assemble:

   • Drizzle chocolate sauce over filled profiteroles.

   • Serve immediately for best texture.

Serving Suggestions

• Serve as a dessert or for afternoon tea.

• Pair with espresso, dessert wine, or champagne for an elegant touch.

Cooking Tips

• Ensure choux puffs are baked fully to avoid soggy centers.

• Fill pastries just before serving to maintain crispness.

• Use high-quality chocolate for a rich, smooth sauce.