Decadent Chocolate-Filled Profiteroles

Chocolate Profiteroles are a decadent French dessert featuring light and airy choux pastry filled with rich diplomatic cream and coated in a luscious chocolate glaze. Perfect for special occasions or an indulgent treat, these bite-sized pastries are sure to impress!

What Are Chocolate Profiteroles?

Chocolate Profiteroles consist of choux pastry shells filled with a light and airy diplomatic cream, then dipped in a rich chocolate sauce. Originally a French delicacy, profiteroles are now enjoyed worldwide for their crisp texture and deliciously creamy interior.

Why Everyone Will Love This Recipe

• Light and Crispy Choux Pastry – The perfect texture for profiteroles.
• Rich and Creamy Filling – A delicious combination of vanilla pastry cream and whipped cream.
• Decadent Chocolate Coating – A glossy, smooth chocolate glaze enhances every bite.
• Perfect for Entertaining – Ideal for parties, holidays, or elegant gatherings.

Cooking Tips

• Use Room Temperature Eggs – Helps the choux pastry dough incorporate evenly.
• Mix Quickly – When adding flour, stir vigorously to prevent lumps.
• Cool the Pastry Before Filling – Prevents the cream from melting inside.
• Whip the Cream to Stiff Peaks – Ensures a stable and airy filling.

Frequently Asked Questions

Can I Make Profiteroles Ahead of Time?

Yes! The choux pastry shells can be baked and stored for up to 2 days in an airtight container.

What is The Best Way to Pipe Profiteroles?

For uniform profiteroles, use a round piping tip and pipe the dough onto a lined baking sheet, spacing them evenly apart.

What is Diplomatic Cream?

Diplomatic cream is a mix of pastry cream and whipped cream, creating a light yet rich filling.

How Do I Prevent Soggy Profiteroles?

Bake the pastry until golden brown and fully dry inside. Cooling them properly also helps maintain crispness.

Can I Use Milk Chocolate Instead of Dark Chocolate?

Yes, but dark chocolate provides a more balanced sweetness compared to milk chocolate.

How to Freeze Chocolate Profiteroles

1. Freeze the choux pastry shells unfilled in an airtight container for up to 3 months.
2. Thaw at room temperature before filling with cream.
3. Do not freeze filled profiteroles, as the cream may become watery upon thawing.

How to Store Chocolate Profiteroles

• Unfilled profiteroles: Store in an airtight container at room temperature for up to 2 days.
• Filled profiteroles: Keep in the refrigerator for up to 24 hours.
• Chocolate glaze: Store in the fridge and gently reheat before using.

How To Make Chocolate Profiteroles

Step 1

Step 1

In a saucepan, combine water, milk, salt, sugar, and butter. Bring to a boil. Add the flour and mix quickly with a spatula until fully incorporated.

In a saucepan, combine water, milk, salt, sugar, and butter. Bring to a boil. Add the flour and mix quickly with a spatula until fully incorporated.

Cook the mixture for 2-3 minutes, stirring constantly, until a white film forms on the bottom of the saucepan.

Step 2

Step 2

Cook the mixture for 2-3 minutes, stirring constantly, until a white film forms on the bottom of the saucepan.

Remove from heat and let it cool slightly. Add one egg at a time, mixing thoroughly after each addition.

Step 3

Step 3

Remove from heat and let it cool slightly. Add one egg at a time, mixing thoroughly after each addition.

Transfer the dough to a piping bag and pipe small mounds onto a lined baking sheet.

Step 4

Step 4

Transfer the dough to a piping bag and pipe small mounds onto a lined baking sheet.

Bake at 356°F (180°C) for 15 minutes until golden brown.

Step 5

Step 5

Bake at 356°F (180°C) for 15 minutes until golden brown.

In a bowl, whisk together egg yolks and sugar until pale. Add cornstarch and salt, then mix in milk and vanilla seeds. Cook over low heat, stirring continuously, until the mixture thickens. Cover and let it cool completely. Once cooled, gently fold in whipped cream.

Step 6

Step 6

In a bowl, whisk together egg yolks and sugar until pale. Add cornstarch and salt, then mix in milk and vanilla seeds. Cook over low heat, stirring continuously, until the mixture thickens. Cover and let it cool completely. Once cooled, gently fold in whipped cream.

In a saucepan, heat water, cream, and sugar until boiling. Remove from heat and stir in dark chocolate until fully melted. Fill the cooled choux pastry with diplomatic cream using a piping bag.

Step 7

Step 7

In a saucepan, heat water, cream, and sugar until boiling. Remove from heat and stir in dark chocolate until fully melted. Fill the cooled choux pastry with diplomatic cream using a piping bag.

Dip each profiterole into the warm chocolate glaze, coating evenly.

Step 8

Step 8

Dip each profiterole into the warm chocolate glaze, coating evenly.

Serve immediately and decorate with whipped cream, if desired.