Profiteroles feel a bit like a magic trick. You pipe the dough, they puff into little balloons, and suddenly you’ve got hollow shells begging for cool vanilla cream and a shiny chocolate lid. Fancy look, simple heart.
The part I love most is the reveal. You pull the tray from the oven and the puffs are light and hollow, like they learned a party trick in there. Slice one open, spoon in the cream (not too much… okay, maybe a little too much), and pour over that silky sauce. It’s kind of a show-off dessert without being difficult. Little tip from my messy notebook: keep the pastry dry and the sauce warm — that contrast is everything.
Serve while the shells are still crisp; a soft snowfall of cocoa looks nice. Creamy inside, chocolate on top — hard to stop at one. Make more than you think you’ll need. Trust me on that.
Choux Pastry
-
125
ml
water
-
60
g
unsalted butter
-
75
g
all-purpose flour
-
2
pcs
eggs
-
pinch
salt
Filling
-
200
ml
heavy cream
-
2
tbsp
powdered sugar
-
1
tsp
vanilla extract
Chocolate Sauce
-
100
g
dark chocolate
-
80
ml
heavy cream
-
1
tbsp
butter
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Choux Pastry
-
Prepare the dough
In a saucepan, heat water, butter, and a pinch of salt until boiling. Add flour all at once and stir vigorously until the dough pulls away from the sides.
-
Add eggs
Remove from heat, let cool slightly, then beat in eggs one at a time until smooth and glossy.
-
Bake
Pipe small rounds onto a baking tray and bake at 200°C for 20–25 minutes, until golden and puffed. Let cool completely.
Filling and Sauce
-
Prepare the cream
Whip the cream with powdered sugar and vanilla until soft peaks form. Fill the cooled profiteroles with the cream.
-
Make the sauce
In a small saucepan, melt chocolate with cream and butter over low heat until smooth and glossy.
-
Finish
Arrange the filled profiteroles on a plate and pour the warm chocolate sauce over the top before serving.
Note: Make sure to let the choux pastry cool completely before filling to prevent the cream from melting.
Updated: August 30, 2025