Classic Profiteroles | DonalSkehan.com
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Classic Profiteroles

August 04

I remember staying in an old Irish guesthouse when I was growing up where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm thick chocolate sauce.

  • serves Serves 6
  • time


  1. 1. Preheat the oven 220°C (425°F), Gas Mark 7 and line two large baking sheets with baking parchment.
  2. 2. Place the butter in a saucepan with 130ml water and bring to a steady boil until the butter has melted.
  3. 3. Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place the pan back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat once again and set aside. Beat one of the eggs in a small bowl.
  4. 4. Add the remaining two eggs to the warm dough, one at a time, beating thoroughly until completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold its shape when piped. It should be smooth, shiny and just about falling from the spoon.
  5. 5. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe small swirls of dough on the lined baking sheets, leaving about 4cm between each swirl to allow for spreading. Brush each one with the leftover beaten egg.
  6. 6. Place in the oven, reducing the heat to 190°C (375°F), Gas Mark 5, for about 15–20 minutes until the choux pastry balls have risen and are golden and crisp.
  7. 7. Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
  8. 8. For the chantilly cream, whisk the cream, icing sugar, and vanilla extract together in a large bowl until the mixture forms soft peaks. Set aside.
  9. 9. To assemble the profiteroles, scoop the crème pâtissière into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.
  10. 10. To make the chocolate sauce, put the cream and sugar into a small saucepan and simmer gently until the sugar is dissolved. Take off the heat and stir through the chocolate until it has melted and the sauce is silky and smooth.
  11. 11. Pile the profiteroles onto a serving plate and drizzle over the chocolate sauce and decorate if you wish. Serve straight away.

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For the choux pastry:

60g salted butter

80g plain flor

3 large eggs

130ml water

For the chantilly cream:

200ml whipping cream

2 tbsp icing sugar

1 tbsp vanilla extract

For the chocolate sauce:

60ml single cream

30g caster sugar

50g dark chocolate (70% cocoa solids), finely chopped