Classic Profiteroles


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About this recipe: This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.


Serves: 12 

  • Choux pastry
  • 250ml (8 fl oz) water
  • 125g (4¼ oz) butter
  • 125g (4¼ oz) plain flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Filling
  • 450ml (16 fl oz) double cream
  • 1 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • Topping
  • 75g (3 oz) plain chocolate

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 230 C / Gas mark 8.
  2. In medium saucepan, bring water to the boil. Add butter and stir as it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each egg until smooth. Spoon the choux pastry in heaped tablespoons, 7cm apart, on a baking tray.
  3. Bake 15 minutes in the preheated oven then reduce heat to 160 C / Gas mark 3 and bake for 25 more minutes. Don't be tempted to open the oven door as this may cause them to flop.
  4. Remove profiteroles from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
  5. In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill profiteroles with whipped cream. Melt chocolate in microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles. Serve immediately.

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!

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Reviews (2)


Something else. instead of them being small i made them big i got about 9 out of the mixture so they look like elephants feet(choux buns) - 06 Jun 2010


I made them 2day and my kids loved them they gave me a 10/10 so i was very pleased!!!!! - 06 Jun 2010

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