Profiteroles with Pastry Cream and Chocolate Sauce
Light choux puffs filled with vanilla pastry cream and covered with a glossy dark-chocolate cream sauce.
By Moow Editorial ·
- Add each egg to the cooled choux dough separately and fully incorporate it before adding the next.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 servings (2 profiteroles each)
- Prep time: 30 minutes
- Cook time: 40 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 servings (2 profiteroles each).
- Calories: 440 kcal
- Protein: 8 g
- Carbohydrates: 41 g
- Fat: 27 g
- Sodium: 140 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Choux Pastry
Have these measured and ready before you begin.
- 4 ounces (113 g) unsalted butter
- about 3/4 cup plus 1 tablespoon (200 ml) water
- about 3/4 cup plus 1 tablespoon (200 ml by volume) all-purpose flour
- 3 large eggs
Pastry Cream
- 500 ml milk (about 2 1/8 U.S. cups)
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract or 5 g vanilla sugar
Chocolate Sauce
- 220 g dark chocolate (7.8 oz), chopped
- 200 g heavy cream (7 oz)
Directions
1. Cook the milk, sugar, flour, and egg over medium heat, stirring constantly until thick; add vanilla, cool, transfer to a piping bag, and chill at least 1 hour.
2. Preheat the oven to 400°F (205°C). Bring the water and butter to a boil, add the flour, and stir over heat for 4–5 minutes until a film forms.
3. Cool the dough for 15 minutes, then beat in the 3 eggs one at a time until sticky and smooth; rest 15 minutes if needed for easier piping.
4. Pipe walnut-size mounds. Bake 15 minutes at 400°F (205°C), reduce to 350°F (175°C), and bake 20–25 minutes more without opening the door; cool completely.
5. Cool completely, pierce or split each puff, and pipe in the chilled pastry cream.
6. Melt the dark chocolate gently, stir in the cream, and pour the sauce over the filled puffs.
Sources
Contains egg, milk, and wheat; chocolate may contain soy. Use pasteurized eggs where appropriate, bake choux fully, and keep filled profiteroles refrigerated.