Profiteroles with chocolate sauce

    55 min

    Profiteroles are made with a rich egg pastry called choux, then baked in a hot oven so they puff up. I fill mine with a rose water flavoured cream, then drizzled with a rich, but easy to make chocolate sauce. You can use the same recipe to make eclairs - you will just need a piping bag to create the shape. Heavenly!

    53 people made this

    Makes: 18 profiteroles

    • For the choux pastry
    • 235 ml water
    • 120g butter
    • pinch salt
    • 125g plain flour
    • 4 medium sized eggs
    • For the cream filling
    • 230ml whipping cream
    • 2 tablespoons icing sugar
    • 1 teaspoon of rose water (available in health shops)
    • For the chocolate sauce
    • 230ml cream
    • 250g dark chocolate, broken up

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 220 degrees C. Line a flat baking tray with non-stick baking paper.
    2. Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. It should be sticky.
    3. Drop dollops of the profiterol pastry onto the prepared baking tray, evenly spacing them.
    4. Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking tray and cool on a wire rack to room temperature.
    5. Whip cream; stir in the sugar and rosewater until the sugar has dissolved. Set aside until you are ready to fill the profiteroles.
    6. Bring the cream for the chocolate sauce to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
    7. To assemble, poke a hole into the bottom of each profiterole and fill with the flavoured cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce.


    Empty profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (41)


    The batter should not be "stiff" or thick. That's what makes the puffs so tender inside. I make these several times a year and they come out "perfect" if you follow the recipe exactly as it is. As another reviewer mentioned, you must wait until the water and butter are at a full rolling boil and then add the flour all at once. It also makes a difference if you don't add the eggs one by one as stated. The picture I added above is of this exact recipe followed 100% as it is. Edited to add: Please note that in different areas, "heavy" and "whipping" cream are the same thing. This is definitely meant to be the kind of cream you "whip". Also, if your puffs deflate when they come out of the oven, this could be due to banging the cookie sheet too hard, or simply the climate in your area. I find a foolproof way to prevent deflating is to cut a slit in the side of each puff as soon as you take them out of the oven to allow the hot air to escape and prevent them from falling. I notice someone mentioned their puffs were burning on the bottom. Mine have never done this, but some ovens run hotter than others so try reducing the heat to 400 degrees instead. Also, I use a Silpat which seems to work well with these.  -  01 Jan 2010  (Review from Allrecipes US | Canada)


    This recipe is pretty good. The dough is the same as in cream puffs, so I went over there after my first attempt was too runny. Basically, one key is that you HAVE to make sure the water and butter are at a rolling boiling before adding the flour!! If your liquid is not hot enough, the flour won't set correctly. The rest is very lovely. My boyfriend loves profiteroles and I made this for his birthday. He was very impressed!  -  29 Nov 2009  (Review from Allrecipes US | Canada)


    I love profiteroles, but the rose water just takes it to a whole new level. I use a piping bag for the dough (it helps with uniformity, but it isn't necessary), and I usually like to mix the cream with the sugar and the rose water before I whip it. Easier, fewer steps. If you're planning on serving these later, wait to put the chocolate sauce on because once it dries the flavor of the sauce is lost and it just lends an awkward texture to the profiteroles.  -  24 Jan 2010  (Review from Allrecipes US | Canada)