Chocolate profiteroles with flaked almonds recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 1149 calories / serving
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167420 chocolate profiteroles HERO

Preheat the oven to 220°C.

Place the milk, sugar, salt and butter in a heavy-based saucepan. Heat over a medium heat until melted. Add the sifted flour in and whisk until smooth. Lower the heat and beat the mixture for 4-5 minutes.

When the mixture starts to form a smooth ball and comes away from the sides of the saucepan, beat in the eggs in batches until smooth. Spoon the choux pastry into a piping bag fitted with a straight-sided nozzle (5cm in diameter).

Grease and line baking sheets; pipe the balls of the pastry onto the sheet roughly 5cm in diameter. Bake for 20-25 minutes until golden-brown and hollow inside. Transfer to a wire rack to cool completely.

Meanwhile, whip together the cream, icing sugar and vanilla extract until it forms soft peaks. Transfer to a clean piping bag, fitted with a straight-sided nozzle (4cm in diameter) and chill.

Place the chocolate in a heatproof bowl and set above a pan of barely simmering water until melted. Remove from the heat and stir to make sure it's smooth. Halve the choux buns and pipe the cream into them. Stack the buns on a serving platter and drizzle the melted chocolate over the buns.

Sprinkle the toasted almonds over and serve immediately.

chocolate eclairs packshotHaven't got time to make this from scratch?

Try our ready made version - Tesco Fresh Cream Chocolate Eclairs





  • Ingredients

  • For the choux pastry

  • 260ml milk
  • 1tsp caster sugar
  • pinch of salt
  • 100g unsalted butter, diced
  • 120g plain flour, sifted
  • 4 medium eggs, beaten
  • For the filling

  • 300ml double cream
  • 1tsp vanilla extract
  • 75g icing sugar
  • 150g dark chocolate, chopped
  • 50g flaked almonds, toasted
  • Energy 4765kj 1149kcal 57%
  • Fat 92g 131%
  • Saturates 50g 249%
  • Sugars 37g 41%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 63.2g Protein 19.3g Fibre 6.3g


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