Chocolate and Coffee Profiteroles

    1 hour

    This profiteroles are easy to make and the results are fantastic. They are the perfect end to any meal. The dark chocolate sauce is complemented by the light crust of the choux pastry, which encases a creamy coffee pastry cream. Each bite is like heaven on a spoon!


    2 people made this

    Makes: 12 profiteroles

    • For the Pastry Cream
    • 50g icing sugar
    • 2 large egg yolks
    • 2 tablespoons cornflour
    • 1 teaspoon vanilla extract
    • 190ml milk
    • 4 tablespoons extra-strong coffee
    • 25g unsalted butter
    • For the Choux Pastry
    • 75ml water
    • 30g unsalted butter, diced
    • 45g bread flour, sifted
    • 1 large egg, lightly beaten
    • For the Chocolate Sauce
    • 50g good quality dark chocolate (at least 70%)
    • 1 knob butter
    • water as needed

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. For the pastry cream: Beat together sugar, coffee, egg yolks and cornflour until smooth. Pour into a saucepan with milk and vanilla. Stir well, then gently heat, whisking continuously until thick. When thick, beat in butter. Set aside in a bowl. Once cool, place cling film directly onto the surface to prevent a skin forming. Chill until needed.
    2. For the choux pastry: Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment and sprinkle with water. In a medium saucepan, gently heat water and butter. Bring to a rolling boil. Remove from heat and add all the flour, beating well until the mixture leaves the sides of the pan and forms a ball. Allow to cool slightly, then gradually beat in the egg to form a glossy paste. Spoon into a piping bag with 1cm plain nozzle and pipe 12 small balls onto prepared tray, allowing enough room for expansion. Use a wet finger to smooth out the balls, if necessary. Bake in the middle of the oven for 15-20 minutes or until crisp and golden. Remove from oven and immediately piece each profiterole with a knife to let the steam escape. Remove from tray and cool on wire rack.
    3. For the chocolate sauce: Microwave the chocolate in 15 second bursts, stirring after each burst until fully melted and smooth. Stir in butter until smooth and add a few drops of water to create a sauce of your desired consistency.
    4. To assemble: Remove cling film from pastry cream and beat with a fork. Transfer to a piping bag (or small freezer bag with a corner cut off) and pipe into each profiterole. Arrange in a dish and drizzle with chocolate sauce. Enjoy!

    How to melt chocolate

    Want perfectly melted chocolate to drizzle over your profiteroles? Watch our How to melt chocolate video to see how it is done!

    See it on my blog

    See this recipe on honeyandspice

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