Profiteroles
Classic cream-filled profiteroles made with crisp choux pastry, topped with glossy chocolate and almonds for an elegant dessert centrepiece.
Updated : 12 February, 2026
Easy
About 20 min.
Ingredients
For the choux pastry
50 grams
Butter
60 grams
Flour
2
Eggs
Sugar
For the filling
350 milliliters
Heavy cream
1 tablespoon
Powdered sugar
1 teaspoon
Vanilla extract
For the topping
200 grams
Dark chocolate
piece
Butter
100 grams
Almond
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 210C.
Step 2
To prepare the choux pastry, pour 110ml/4fl oz water into a saucepan with the butter and bring to a rolling boil. Remove from the heat and immediately add the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return the pan to a low heat and cook for a few more minutes, beating constantly to dry the mixture slightly. Transfer to a large bowl and leave to cool.
Step 3
Add the eggs gradually, beating well after each addition until fully incorporated before adding more. You may not need all of the egg. The finished mixture should fall from the spoon in a thick, reluctant drop, taking about 5-7 seconds. Do not let the mixture become too loose or the buns will spread instead of rising.
Step 4
Spoon the mixture into a piping bag fitted with a plain 1cm/½in nozzle.
Step 5
Line one or two large baking trays with baking paper and pipe 25 small rounds, leaving enough space between each for expansion. Smooth the tops gently with a damp finger for a neat finish.
Step 6
Bake for 20-30 minutes, until deep golden and crisp.
Step 7
Reduce the oven temperature to 180C. Using a skewer, make a small hole in the base of each bun, moving it slightly inside to release steam without piercing through the top. Return the buns to the oven for 5 minutes, then transfer to a wire rack to cool completely.
Step 8
For the filling, whisk the cream lightly with the icing sugar and vanilla until it just holds its shape. Transfer to a piping bag fitted with a plain nozzle. Insert the nozzle into the hole underneath each bun and pipe in the cream until filled - the bun should feel noticeably heavier.
Step 9
To make the topping, melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (ensuring the bowl does not touch the water), or melt gently in the microwave. Allow to cool slightly. Dip the tops of the filled buns halfway into the chocolate, letting any excess drip off.
Step 10
Sprinkle with chopped almonds before the chocolate sets. Once firm, stack the profiteroles neatly and serve.
Author note
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