Chocolate Profiteroles

Chocolatey Profiteroles

I do love Profiteroles and I haven’t had them or made them in a while, which is why I thought I’d have a go for my friends Strawberry Afternoon Tea.  Choux Pastry can be a bit fiddly at times, but so tasty when you get it right!  I used a Mary Berry recipe for this, I mean she is the queen of baking so her recipe is bound to work – right?

Mary Berry’s Profiteroles (From Mary Berry’s Baking Bible, makes approx. 20)


55g Butter
150ml Water
65g Plain Flour, sifted
2 Large Eggs, beaten


  • Pre-heat the oven to 220C/Fan 200C/Gas 7.  Lightly grease 2 baking trays
  • Place the butter and water in a small pan, heat gently until the butter has melted, then bring slowly to the boil
  • Remove the pan from the heat, add the flour all at once and beat until the mixture forms a soft ball.  Beat over the heat for a further 1 minute
  • Cool slightly, then add the eggs a little at a time, beating well in between each addition.
  • Spoon the mixture into a piping bag fitted with a 1cm plain nozzle and pipe small mounds on to the prepared baking trays, leaving room for them to spread
  • Bake in the pre-heated over for 10 minutes then reduce the oven temperature to 190C/Fan 170C/Gas 5. Cook the profiteroles for another 10 minutes or until well risen and a deep golden brown.
  • Remove from the oven.  This is where Mary and I take a different approach. I spear each profiterole with a cocktail stick to let out the steam, Mary slices hers in half (choice is yours!)
  • If you want crisp insides, return to the oven at 180C/Fan 160C/Gas 4 for a further 10 minutes.
  • Cool completely on a wire rack.

Once cool you need to fill them, this is quite easy, just whip up 300ml of Double or Whipping Cream.  I fitted a fine plain nozzle in a piping bag and piped in the cream through the hole I made to let the steam out.  For Mary’s slicing method, you can just pipe the cream onto one half and put the other half back on top.

Finally, you need chocolate sauce for Profiteroles, and I simply made mine up!

Queen of Everything Simple Chocolate Sauce (Makes far too much for 20  profiteroles!)


300ml Double Cream
150g Dark chocolate
Splash of Full Fat Milk


  • Put the double cream and milk in a pan on a low heat
  • Break the chocolate up and add in a piece at a time, stirring as you go
  • The mixture should start to thickening and get darker as you add the chocolate.
  • Once the mixture is of the consistency of honey (or all the chocolate is used) remove from the heat and keep warm and put aside until ready to serve.
  • If the chocolate sauce solidifies, fill a pan of water and bring it to the boil, then reduce to a simmer.  Put the chocolate sauce into a glass bowl and place over the pan, and stir until the chocolate sauce has become liquid again

Enjoy all 20 on your own – or if you are feeling generous you could share them!