Mel and Mal's Chocolate Profiteroles

  • For the Pastry:
  • 150g plain flour
  • 1 tsp sugar
  • 1 tsp salt
  • 100g unsalted butter
  • 4 eggs
  • For the filling:
  • 2 tbsp icing sugar
  • 450g double cream
  • For the Chocolate Sauce:
  • 100g good-quality dark chocolate (broken into pieces)
  • 30g unsalted butter
  • 50g caster sugar

Our good friend Mel made these (not my Mel!) and it set me off thinking what a wonderful change from Christmas pudding on the 25th December they would make!

We prefer ours filled with cream but if you are feeling adventurous, you could do a patisserie style custard filling.

Making the choux pastry may feel a little beyond you if you are a novice cook, but this is such an easy recipe, its childsplay!

Serves : 16        Prep/Cooking Time : 30 mins

Tip : You can make these ahead - simply fill the buns with cream, place on a baking tray and freeze until they are solid then once frozen, place them into a Lock and Lock container until you are ready to use.


Make the Choux Buns

Line a baking tray with greaseproof paper and set to one side.

Sieve the sugar, flour and salt onto a large piece of baking paper.

Using a saucepan, put the butter and 250ml of cold water in then bring to the boil.

As soon as it has reached boiling point, quickly slide the flour mixture from the baking paper into the saucepan and stir very well so the mixture is well blended.

Remove from the heat then using a wooden spoon, beat the mixture for a couple of minutes until it starts to form a ball and no longer sticks to the side of the pan.

Now beat the eggs in a bowl, then gradually add then a little at a time to the mixture until it becomes smooth. Don't worry if the egg seems to be separating away from the mixture, it will be fine - just keep mixing!

Once all the egg is mixed in well, you will have a paste that is thick and shiny. Test the consistency by checking to see if the mixture drops off the spoon when given a little tap.

Using one heaped spoonful per bun, spoon the mixture on the baking tray, ensuring that they are well spaced and bake at 200°C for around 15 - 18 minutes until golden brown

Remove from the oven and pierce the underside of each bun to release any steam otherwise your buns will deflate and go soggy.

Let them cool on a wire rack

Now for the Cream Filling!

Using a large mixing bowl, whisk up the cream until it forms stiff peaks and then fold in the icing sugar.

Spoon the cream into a piping bag with a medium sized plain nozzle and carefully insert the nozzle into the bottom of the bun where you make the incision to release the steam earlier.

Gently stack the profiteroles onto a serving plate so that you get a tower of loveliness!

Make the Chocolate Sauce

Put the chocolate, butter and the caster sugar into a saucepan and heat gently, giving it a little stir now and again, until the mixture has melted and blended and the sugar is dissolved.

Pour over your tower of profiteroles and serve immediately to your very impressed family and guests!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES