Follow our foolproof recipe for perfect profiteroles every time and impress family and friends with a stack for dessert. Try pouring the chocolate sauce just before serving for a bit of theatre! See method
- 50g unsalted butter, cubed
- 3 tsp caster sugar
- 75g plain flour, sifted onto a piece of baking paper
- 2 medium eggs, beaten
For the filling
- 300ml whipping cream
- 1 tsp vanilla extract
For the sauce
- 100g dark chocolate, finely chopped
- 50g caster sugar
Each serving contains
of the reference intake
- Preheat the oven to gas 8, 220°C, fan 200°C.
- Put the butter, 1½ tsp sugar and 150ml water in a saucepan over a low heat. As soon as the butter has melted, remove from the heat and add the flour and a pinch of salt. Beat vigorously with a wooden spoon until you have a thick paste that comes away from the side of the pan, about 2 mins.
- Spread the paste out on a plate to cool for roughly 5 mins until lukewarm. Return to the pan and beat in the eggs, a little at a time, until the mixture is glossy and slowly falls off a spoon with a tap. Transfer to a piping bag.
- Pipe 16 walnut-sized mounds of the mixture onto 2 nonstick baking sheets, spacing them 2-3cm apart. Use a wet finger to gently press down any peaks, then transfer to the oven. Bake for 5 mins, then lower the oven temperature to gas 4, 180°C, fan 160°C and bake for a further 15-20 mins until the profiteroles are golden, crisp and well risen. Make a small hole in the side of each using a skewer and set on a wire rack to cool completely.
- Once the profiteroles have cooled, whip the cream with the remaining 1½ tsp sugar and the vanilla extract until it reaches soft peaks. Pipe the cream into the profiteroles using the hole you made earlier.
- To make the sauce, put the chocolate and sugar in a small saucepan with 100ml water. Heat gently to melt the chocolate, then simmer for 3-4 mins, stirring occasionally, until thickened and syrupy.
- Pile the profiteroles onto a serving plate and pour over the hot chocolate sauce. As an alternative, dip each profiterole in the sauce and divide between plates to serve. They will keep for up to 2 days in an airtight container in the fridge.
Freezing and defrosting guidelines
Allow the unfilled profiteroles to cool completely before freezing with baking paper between each one for up to 3 months.
Leave to defrost in packaging at room temperature for several hours before serving.
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