Profiteroles is a French dessert. They are pastry balls filled with chocolate cream.




  • For choux pastry:

    125 ml water

    50 gm butter

    60 gm flour

    2 large eggs

    For chocolate filling:

    125 gm chopped chocolate

    60 ml cream

    50 gm butter

    2 egg yolks

    Rum to taste

    For cream filling:

    Chocolate sauce 275 ml water

    275 gm sugar

    1 heaped Tbsp cocoa

    75 gm chopped chocolate

    125 ml cream

    2 Tbsp butter


To make the pastry:

Boil water and butter together.

Put in flour; stir until mixture leaves the sides of the pan. Beat in the eggs a little at a time.

Pipe out small domes on a damp baking sheet.

Bake at 200 degrees C for 20 minutes or until risen and golden in color.

After baking, pierce each profiterole to allow steam to escape.

Return pastry to a low oven to dry out.

For the filling:

Melt chocolate with the cream and butter.

Stir in yolks. Flavor with rum. Pipe into profiteroles along with the whipped cream.

For the sauce:

Prepare sugar syrup with water, sugar, cocoa and cream.

Boil it for 5 minutes. Stir in chocolate and butter. Serve with dessert.


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