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Profiterole - choux pastry dessert

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Profiterole - choux pastry dessert


For the chocolate cream

  • In a bowl, combine cornstarch with about 1/3 of the milk. When the cornstarch dissolves, set aside.
  • Pour the remaining milk in a pot. Add the sugar and cocoa powder and bring to a boil while stirring continuously.
  • Add the cornstarch mixture. Whisk briskly so that no lumps form and cook until it thickens. You want a nice thick, smooth and tasty cream.
  • Remove from heat and add the honey and butter while stirring continuously until completely combined.
  • If your cream does not turn out smooth you can beat it in a blender until even the smallest lumps disappear.
  • Transfer mixture to a container. Cover with plastic wrap, making sure the wrap touches the surface of the cream directly to avoid a film forming on tip. Refrigerate to cool completely.
  • Mix well before using.

For the cream filling

  • Whisk the egg yolks and ½ of the sugar in a bowl until fluffy.
  • Add 2 tablespoons of the milk. Add the cornflower and whisk again.
  • In the meantime pour the rest of the milk and the rest of the sugar in a pot but do not stir.
  • Place over heat and bring to a boil. As soon as it comes to a boil add a ladleful to the egg mixture and whisk until the eggs start to warm up but not cook.
  • Add another 3-4 ladleful’s while whisking continuously.
  • Pour the egg mixture into the pot and whisk until the cream thickens. You need to whisk continuously over low heat so that the cream doesn’t create a film on the bottom of the pot.
  • Taste the cream to make sure the cornstarch has been cooked and doesn’t have a floury flavor.
  • Remove from heat and add the butter, honey and vanilla. Whisk until the butter melts.
  • Cover with plastic wrap, making sure the wrap touches the surface of the cream directly to avoid a film forming on tip. Refrigerate to cool completely.

For the choux pastry balls

  • Preheat oven to 200* C (390* F) Fan.
  • In a pot, add the water, milk and butter. Place over heat.
  • In a bowl, combine the flour and salt.
  • When the butter melts and the milk starts to boil, remove from heat. Add the flour mixture all at once. Stir with a wooden spoon until completely combined.
  • Lower heat and place back on stove. Stir briskly for 2-3 minutes, scraping the bottom of the pot with the wooden spoon to remove any pieces of dough that have possible stuck to the bottom.
  • Transfer dough to a mixer.
  • Crack the eggs in a bowl and set them aside.
  • Beat the dough for about 1-2 minutes to help it cool. Add the eggs, one at a time, waiting for each egg to become completely incorporated in the mixture before adding the next. It will be able to take 4 eggs for sure. Break the 5th egg open with a fork and whisk. Add it to the mixture slowly and add it all, if possible. Your aim is to create a soft, elastic dough that acts sort of like bubblegum when pulled. It should be elastic enough to be pulled without breaking.
  • Fill a piping bag with the dough and you are ready to make your petit choux and bake them.
  • Line a rimmed baking sheet with parchment paper. Pipe the size of the choux you want onto baking sheet. Optionally, you can brush with a lightly beaten egg to give them an even more golden color.
  • Bake for 10 minutes and then lower oven temperature to 180* C (350* F) and bake for another 10 minutes.
  • Fill a piping bag with the cream filling and fill each choux.
  • Arrange them on a serving platter and drizzle with chocolate cream.
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Nutrition information per portion

Calories (kcal)
22 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
33 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
65 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
18 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
38 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
16 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
10 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
3 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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