Stuffed profiteroles made from choux pastry with vanilla cream and chocolate

Stuffed profiteroles made from choux pastry with vanilla cream and chocolate

This dessert is a French pastry. Choux pastry is typically prepared in a saucepan and contains no sugar. The balls baked from it are then filled with a delicious vanilla pudding cream. Much like cream puffs, this dessert requires some work and effort. But the result can really be seen and tasted. Delicious profiteroles with a delicate and moderately sweet vanilla cream, covered in melted, warm chocolate are sure to draw diners’ admiration.

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  • 100 g butter
  • 250 ml water
  • 1 pinch salt
  • 150 g flour
  • 4 eggs, large


  • 4 egg yolks
  • 110 g sugar
  • 3½ tbsp cornflour
  • 600 ml milk
  • 1 tsp vanilla extract


  • 250 g dark chocolate
  • 250 ml cream


Prepare the dough

  1. Preheat the oven to 220°C.
  2. Line the baking tray with baking paper.
  3. Melt the butter in a saucepan.
  4. Add the water and bring the mixture to the boil.
  5. Stir in the salt and flour.
  6. While stirring vigorously, 1 Cook for up to 2 minutes, until batter forms a lump and begins to pull away from sides of saucepan.
  7. Remove saucepan from heat and let choux pastry rest 10-15 minutes.
  8. Add eggs one at a time, whisking with a wooden spoon.
  9. Always add the next egg only after the previous egg has fully mixed with the batter.
  10. Place the batter in a piping bag.
  11. Even balls, 2-3 cm in diameter, spaced 4-5 apart cm onto the baking tray.
  12. Wet your fingers with water and smooth out the sharp points of the balls.
  13. Bake the profiteroles in the oven for about 15-20 minutes until golden.
  14. Do not open the oven during this time.
  15. Oven temperature Reduce to 180°C.
  16. Remove the baking tray and prick the balls from below with a knife to allow the steam to escape.
  17. Put the profiteroles back in the oven and bake for a further 5-7 minutes.

Prepare the cream

  1. Egg yolks in a bowl with half the Whisk together the sugars until smooth.
  2. Add the cornstarch and mix again.
  3. In a saucepan, combine the milk, remaining sugar and vanilla extract.
  4. Bring to a boil.
  5. Add 1/4 cup hot milk to the egg yolks and mix well stir.
  6. Add another 1/4 cup of hot milk and stir again.
  7. Pour the egg yolk mixture into the remaining milk.
  8. Cook over low heat for 2 to 3 minutes, stirring constantly, until thickened.
  9. Remove the cream from the heat and pour in Transfer to a bowl.
  10. Cover with cling film and press firmly against the surface of the cream.
  11. Place the cream in the fridge for 4-5 hours.
  12. Then place in a piping bag.
  13. Make a small hole in the bottom of the cooled pro Make teroles.
  14. Fill the cream through this hole.

Prepare the chocolate frosting

  1. Break the chocolate into pieces and place in a saucepan.
  2. Boil the cream and then add to the chocolate.
  3. Stir the mixture until smooth.
  4. Cover the profiteroles with the warm chocolate sauce.
  5. Serve the filled profiteroles as a dessert with tea or coffee.


  • Baking sheet
  • Casserole
  • Wooden spoon
  • Piping bag
  • Knife
  • Bowl
  • Cling film

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