Chocolate PROFITOROLE recipe | How to make Profiteroles | Choux pastry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil is a lower-calorie option.

Prepare the ingredients for the profiteroles.

Make the choux pastry by combining 150 ml of water and 50 g of butter in a pan over medium heat until the butter melts and the mixture comes to a boil.

Remove the pan from heat and quickly add the sifted 60 g of plain flour and 1 teaspoon of castor sugar, stirring vigorously until a dough forms.

Allow the dough to cool slightly, then add the beaten eggs a little at a time, mixing until smooth and glossy after each addition.

Preheat the oven to 200°C (400°F, gas mark 6).

Prepare two baking trays by greasing them lightly and placing damp parchment paper on them.

Scoop small amounts of the choux pastry onto the prepared trays, leaving about 2.5 cm (1 inch) between each mound.

Bake in the preheated oven for 10 minutes at 200°C, then increase the temperature to 220°C (425°F, gas mark 7) and bake for an additional 15 minutes.

After 25 minutes total baking time, make a small hole in each profiterole to let steam escape, then cool them on a wire rack.

While the profiteroles cool, whip 300 ml of double cream with 0.5 teaspoon of vanilla extract and 4 teaspoons of icing sugar until thickened.

Melt the dark chocolate with a little butter to create a chocolate sauce for topping the profiteroles.

Cooking Techniques

Equipment Needed

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Allergens