Chocolate Profteroles (Choux Pastry)

As fancy as choux pastry sounds, it's pretty simple to make and so versatile. I created these classic chocolate profiteroles as part of my Back to Basics series on YouTube, mainly because you can make them using simple equipment and ingredients and yet they're such a crowd pleaser.

The balance between the slightly crunchy shells and soft creme patisserie filling is just perfect, plus, you can get creative with your flavours too!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

If I want to add a different flavour to the cream, how much do I add?
It depends on which flavour you are working with as some are stronger than others. My usual advice is to start off with about 50ml of liquid or 1-2 tsp of a paste and then taste it. If you want the taste stronger, simple add more!
My choux didn't puff!
This may be because your oven wasn't hot enough. The choux really needs that high heat in order to get the rise. Some people like to add a few ice cubes at the bottom of the oven to create steam which encourages the rise ,but I don't usually so that
Can I freeze the profiteroles?
If you want to freeze them, I would suggest only freezing the choux buns and then make the creme patisserie fresh. The creme patisserie tends to change texture if frozen
Is there anything else I can fill the profiteroles with?
Of course! Whipped cream is the quicker and easier filling to make. It's also much lighter in texture, however bear in mind it's harder to flavour so keeping it vanilla is your best option.

FAQs and Troubleshooting

You can use the same dough for eclairs too! try piping them out in lines rather than balls and watch them puff up just the same
If you want to maintain the shape of the choux buns more, freeze the tray for 30 minutes before baking
If you're short on time, you can bake the choux pastry one day and then fill the following day (note that the pastry will go soft rather than maintain crunchy)

You can use the same dough for eclairs too! try piping them out in lines rather than balls and watch them puff up just the same
If you want to maintain the shape of the choux buns more, freeze the tray for 30 minutes before baking
If you're short on time, you can bake the choux pastry one day and then fill the following day (note that the pastry will go soft rather than maintain crunchy)

You can use the same dough for eclairs too! try piping them out in lines rather than balls and watch them puff up just the same
If you want to maintain the shape of the choux buns more, freeze the tray for 30 minutes before baking
If you're short on time, you can bake the choux pastry one day and then fill the following day (note that the pastry will go soft rather than maintain crunchy)

Top Tips

Choux Pastry:

In a saucepan, add the water, butter, sugar and salt mix over a medium heat to help the butter melt
Once the butter is melted and it begins to bubble, add the flour all in one go and vigorously stir with a spatula
A thick dough will form very quickly and continue to mix until some of the dough starts sticking to the base of the saucepan
Transfer the dough into a large bowl and spread it up the sides of the bowl to then leave it to cool to room temperature
Preheat the oven to 190°C/390°F fan
Break up the eggs in a separate bowl and once the dough is cool, start to incorporate the eggs into the dough, adding half of the eggs at a time
Mix together using the spatula after every addition of the eggs
When you're nearing the end of the amount of eggs, test the consistency of the dough
If the dough falls off the spatula in less than three seconds, the dough is ready. If not, more eggs need to be added (a small difference in the amount of eggs may be needed depending on the cooking of the dough in the saucepan)
Once the correct consistency is achieved, fill a piping bag fitted with a round piping tip if using with the dough
Pipe 5cm balls of dough onto a lined oven or baking tray, leaving about a 5cm gap in-between each one
Bake in the oven for 20-25 minutes until the balls have puffed up and turned golden brown (a good time to make the creme patisserie)
Remove from the oven and leave to cool completely before handling

Creme Patisserie:

In a saucepan, heat the milk and vanilla until steaming
Meanwhile, in a separate bowl, whisk together the sugar and egg yolk until lighter in colour
Sieve in the flour and cornflour and mix together until a thick paste is formed
Pour in half of the heated milk into the bowl with the egg, sugar and flours and mix until fully combined
Pour everything back into the remaining milk in the saucepan, mix everything until fully combined and then return the saucepan to the heat
Continue to stir over a medium heat to thicken
Once thickened and starting to bubble, pour the cream into a large bowl, spread up the sides of the bowl, tightly cover with clingfilm and leave to completely cool
Once cool, take a whisk or spatula and remix the to make the creme patisserie smooth
Add in the melted chocolate or Nutella and fold in until fully incorporated
Fill a piping bag with the creme patisserie and cut a small hole in the end ready to fill the choux buns

Ganache:
In a heatproof bowl, combine the cream and chocolate and melt together either in a microwave or bain-marie (saucepan with hot water)
Set aside

Filling the Profiteroles:
Turn the choux buns upside down and use the end of a pencil or a clean piping tip to poke holes in the bottom of each bun
Take one bun and fill with the creme patisserie until it starts coming out back out where you're filling it from
Wipe the excess creme patisserie and then dip the top of the choux bun in the ganache
Repeat until all the profiteroles are filled and decorated
Keep the profiteroles in the fridge and consume within 2 days

Choux Pastry:

In a saucepan, add the water, butter, sugar and salt mix over a medium heat to help the butter melt
Once the butter is melted and it begins to bubble, add the flour all in one go and vigorously stir with a spatula
A thick dough will form very quickly and continue to mix until some of the dough starts sticking to the base of the saucepan
Transfer the dough into a large bowl and spread it up the sides of the bowl to then leave it to cool to room temperature
Preheat the oven to 190°C/390°F fan
Break up the eggs in a separate bowl and once the dough is cool, start to incorporate the eggs into the dough, adding half of the eggs at a time
Mix together using the spatula after every addition of the eggs
When you're nearing the end of the amount of eggs, test the consistency of the dough
If the dough falls off the spatula in less than three seconds, the dough is ready. If not, more eggs need to be added (a small difference in the amount of eggs may be needed depending on the cooking of the dough in the saucepan)
Once the correct consistency is achieved, fill a piping bag fitted with a round piping tip if using with the dough
Pipe 5cm balls of dough onto a lined oven or baking tray, leaving about a 5cm gap in-between each one
Bake in the oven for 20-25 minutes until the balls have puffed up and turned golden brown (a good time to make the creme patisserie)
Remove from the oven and leave to cool completely before handling

Creme Patisserie:

In a saucepan, heat the milk and vanilla until steaming
Meanwhile, in a separate bowl, whisk together the sugar and egg yolk until lighter in colour
Sieve in the flour and cornflour and mix together until a thick paste is formed
Pour in half of the heated milk into the bowl with the egg, sugar and flours and mix until fully combined
Pour everything back into the remaining milk in the saucepan, mix everything until fully combined and then return the saucepan to the heat
Continue to stir over a medium heat to thicken
Once thickened and starting to bubble, pour the cream into a large bowl, spread up the sides of the bowl, tightly cover with clingfilm and leave to completely cool
Once cool, take a whisk or spatula and remix the to make the creme patisserie smooth
Add in the melted chocolate or Nutella and fold in until fully incorporated
Fill a piping bag with the creme patisserie and cut a small hole in the end ready to fill the choux buns

Ganache:
In a heatproof bowl, combine the cream and chocolate and melt together either in a microwave or bain-marie (saucepan with hot water)
Set aside

Filling the Profiteroles:
Turn the choux buns upside down and use the end of a pencil or a clean piping tip to poke holes in the bottom of each bun
Take one bun and fill with the creme patisserie until it starts coming out back out where you're filling it from
Wipe the excess creme patisserie and then dip the top of the choux bun in the ganache
Repeat until all the profiteroles are filled and decorated
Keep the profiteroles in the fridge and consume within 2 days

Method

Large saucepan
Rubber spatula
Whisk
Large bowl
Piping bags
Round piping tip (optional)
Sieve
Heatproof bowl

Large saucepan
Rubber spatula
Whisk
Large bowl
Piping bags
Round piping tip (optional)
Sieve
Heatproof bowl

Equipment

Choux Pastry:

250ml water
100g butter
2g salt
5g sugar
150g plain flour
250g egg

Creme Patisserie:
500ml milk
1/2 tsp vanilla paste or 1/2 pod
150g egg yolk
90g caster or granulated sugar
30g plain flour
30g cornflour
100g melted chocolate or 3 tbsp Nutella

Ganache:
100g double cream
100g dark chocolate

Choux Pastry:

250ml water
100g butter
2g salt
5g sugar
150g plain flour
250g egg

Creme Patisserie:
500ml milk
1/2 tsp vanilla paste or 1/2 pod
150g egg yolk
90g caster or granulated sugar
30g plain flour
30g cornflour
100g melted chocolate or 3 tbsp Nutella

Ganache:
100g double cream
100g dark chocolate

Ingredients

If I want to add a different flavour to the cream, how much do I add?
It depends on which flavour you are working with as some are stronger than others. My usual advice is to start off with about 50ml of liquid or 1-2 tsp of a paste and then taste it. If you want the taste stronger, simple add more!
My choux didn't puff!
This may be because your oven wasn't hot enough. The choux really needs that high heat in order to get the rise. Some people like to add a few ice cubes at the bottom of the oven to create steam which encourages the rise ,but I don't usually so that
Can I freeze the profiteroles?
If you want to freeze them, I would suggest only freezing the choux buns and then make the creme patisserie fresh. The creme patisserie tends to change texture if frozen
Is there anything else I can fill the profiteroles with?
Of course! Whipped cream is the quicker and easier filling to make. It's also much lighter in texture, however bear in mind it's harder to flavour so keeping it vanilla is your best option.

This quantity below makes about 20-25 profiteroles

This recipe is to fill a 18 cm/7 inch square tin

If I want to add a different flavour to the cream, how much do I add?
It depends on which flavour you are working with as some are stronger than others. My usual advice is to start off with about 50ml of liquid or 1-2 tsp of a paste and then taste it. If you want the taste stronger, simple add more!
My choux didn't puff!
This may be because your oven wasn't hot enough. The choux really needs that high heat in order to get the rise. Some people like to add a few ice cubes at the bottom of the oven to create steam which encourages the rise ,but I don't usually so that
Can I freeze the profiteroles?
If you want to freeze them, I would suggest only freezing the choux buns and then make the creme patisserie fresh. The creme patisserie tends to change texture if frozen
Is there anything else I can fill the profiteroles with?
Of course! Whipped cream is the quicker and easier filling to make. It's also much lighter in texture, however bear in mind it's harder to flavour so keeping it vanilla is your best option.