Chocolate Profiteroles

Choux pastry, crème patissiere, and chocolate are the basic components of profiteroles. Sounds pretty good, right? Well these are absolutely delicious – with their crunchy choux pastry, silky crème patisserie and the drizzling of milk chocolate. They melt in your mouth and never fail to impress. So I recommend you make them (you will thank me for it). IMG_0223.jpgChoux pastry can be seen everywhere in French pastry cooking, and once you find a good recipe – you can make absolutely anything. Such as a croquembouche, eclairs, cream puffs, choux au craquelin and even more desserts I don’t even know the names of! IMG_0201.jpgIt may seem a little daunting, but I assure you that it’s absolutely fine. I’ve tried a few recipes and this one is the best. It’s from Jo the Tart Queen and she provides plenty of good tips on how to make the perfect choux pastry – so it’s definitely worth the read.IMG_0204
Crème patissiere is another crucial part in French cooking and I used it in my Fresh Strawberry Tart. But you can fill these with whatever you want! You can use cream, ice cream or crème pat. I decided to use cream and crème pat; since my dad prefers cream and my brother prefers custard. You have to please everyone, don’t you?
IMG_0227.jpgPortrait.jpgIt’s a good feeling to get back into blogging again. A lot of people are surprised that I actually make the food and take the photos because I’m only 15 years old. Everyone has their own talent and I guess I’m pretty good at cooking (I hope). But I am forever grateful that I have the opportunity to do this and somehow my parents have allowed me to. I hope to improve my blog, in terms of my writing, design and photos. And I hope Beyond Our Sky will be part of my future some day.
So on that note, thank you for reading and I would like to finish with one of my favourite quotes by Marcel Proust:

“The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”


Chocolate Profiteroles 

Makes approximately 20 large or 30 small profiteroles that are coated in chocolate and filled with crème patissiere.


Choux pastry:

  • 188ml tap water
  • 65ml full cream milk
  • 100g unsalted butter, cubed
  • 8g sugar
  • 1/2 teaspoon salt
  • 150g plain flour
  • +/- 150g whole eggs, room temperature (3-4 eggs) 
  • Egg wash: 1 egg mixed with a dash of milk.

Crème patissiere:

  • 500mL milk
  • 5 egg yolks
  • 125g sugar
  • 30g cornflour
  • 20g flour
  • 1 vanilla bean

For assembly:

  • 200g chocolate of your choice, melted (I like to use Cadbury milk chocolate)

Choux pastry:

  1.  Preheat oven to 180°C and line trays with baking paper.
  2. Place water, milk, butter, sugar and salt into a pot and bring it to a rolling boil. It should be bubbling furiously.
  3. Turn down the heat and pour in all the flour at once and stir immediately and vigorously with a wooden spoon/spatula.  Ensure that there is no lumps of flour in the *panade. Cook out the mixture over low heat for another 2-3 minutes. You should have a glossy panade that can be formed into a ball that comes away from the sides of the pot easily.
  4. Remove the panade and place it into your machine mixer bowl. Using a paddle attachment, put the machine on low speed in order to cool the panade down for about 5  minutes. You wouldn’t want to add in the eggs when the panade is still hot. You may end up scrambling the eggs. Remember that eggs start cooking at 60°C (140°F).
  5. When the panade is not hot to touch, with the paddle attachment still on, start adding the eggs one at a time at medium speed (speed 4 on the Kitchenaid mixer). The mixture may look like it has cuddled and split at first but be patient and allow the machine to do its job to emulsify the mixture. It will come back together in a while.
  6. Continue adding the eggs until you get a smooth, thick, glossy paste. When you lift up your spatula, it should fall after roughly 3 seconds. It should be able to fall from the spatula on its own but not be too wet that it can’t hold its shape. You may/may not require the entire amount of eggs as stated in the recipe, depending on the consistency of the choux paste.
  7. Place choux paste into a piping bag with a plain round nozzle. Pipe them as evenly as you can in blobs (like a teardrop). Do not flick the piping bag or when it bakes, it will form ugly cracks and seams and it would not rise neatly and evenly.
  8. Egg wash the choux pastry with a brush and at the same time flatten down the little tips. This is to ensure that the tips do not burn.
  9. Bake pre-heated oven for about 40-45 minutes. Choux pastry must be thorougly baked. if the sides of the walls are moist, when removed from the oven, steam will condense back into water and the still-wet walls will recoil. This will cause the choux pastry to collapse/ and flattened itself.
  10. You can check if the choux pastry shells are properly baked by removing a shell from the oven and tear it apart to see if the entire choux is dry. Only remove the entire batch when they are dry. Cool on a cooling rack. Set aside before filling them with crème patissiere.

Crème patissiere:

  1. Using a paring knife, slice the vanilla bean lengthwise through one side as if slicing a tube.  Using the back side of the knife, slide it down the length of the exposed bean to scrape out the seeds.  Remove seeds from vanilla bean.
  2. In a saucepan, add the milk, vanilla seeds, the bean pod and 1/2 of the sugar.
  3. Heat to boil.
  4. While the milk is heating, whisk the egg yolks with the remaining sugar in a large heat proof bowl.  Then add the cornstarch and flour. Mix completely until light and pale in colour.
  5. Gradually add the hot milk to the egg mixture while whisking constantly. This tempers the eggs and ensures they don’t scramble.
  6. Once all the hot milk is added, pour the egg mixture back into the pan. Constantly whisk the mixture on medium-high heat until it forms a smooth, glossy cream and the cream “burps” a bubble in the pan. Whilst boiling, cook for a further two minutes (this ensures the cream won’t taste like flour).
  7. Strain the cream to remove any lumps and pour into a bowl, folding the wrap and pressing on to the hot cream.  Be careful, it’s hot!
  8. Refrigerate until completely cool.


  1. Poke a hole at the bottom of the cooled choux pastry or you slice them in half (this allows you to fill them with the cream).
  2. Transfer the chilled crème patissiere into a piping bag and fill the choux pastry. You will know they’re full when it expands and feels slightly heavier. Make sure you don’t fill them to much!
  3. Dip the filled choux pastry into the melted chocolate or drizzle it on top.
  4. Can be eaten immediately or refrigerated until ready to serve!

Choux pastry recipe adapted from Jo the Tart Queen.
Crème patissiere recipe adapted from The Little French Bakery


4 thoughts on “Chocolate Profiteroles

  1. Pingback: Chocolate Profiteroles – news

  2. Pingback: Coffee Eclairs | Beyond Our Sky

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