Profiteroles with Chocolate Sauce

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Profiteroles are small crisp choux puffs filled with vanilla whipped cream and served with warm chocolate sauce. They are light, simple to bake and impressive on a plate. Makes 24 puffs in about 1 hr 15 min.

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Yield 24 puffs

Ingredients

Adjust yield

puffs

½ cup (125 ml)water
½ cup (125 ml)whole milk
⅓ cup (90 g)unsalted butter, cubed, for the choux
¼ tsp (2 g)fine salt
1 ¼ tsp (5 g)granulated sugar
1 ¼ cups (150 g)all-purpose flour, sifted
4 (200 g)eggs, room temperature, beaten
1 ½ cups (360 ml)heavy cream, cold, for the filling
5 tbsp (35 g)powdered sugar
1 tsp (5 ml)vanilla extract
5 ½ oz (150 g)semi-sweet chocolate, chopped
⅔ cup (150 ml)heavy cream, for the chocolate sauce
1 tbsp (15 g)unsalted butter, for the chocolate sauce

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Instructions

Heat the oven to 425 F (220 C). Line two baking sheets with parchment.
Bring the water, milk, butter, salt and sugar to a full boil. Add all the flour at once, stir hard and cook 2 minutes until the paste pulls from the pan and a film forms on the bottom.
Move to a bowl, cool 3 minutes, then beat in the eggs a little at a time until the paste is glossy and falls from the spoon in a thick V. You may not need all the egg.
Pipe or spoon 24 mounds, 1 1/2 inches wide, 2 inches apart. Smooth the peaks with a wet finger.
Bake 15 minutes at 425 F, then lower to 375 F (190 C) without opening the door and bake 15 to 20 more minutes until deep golden and dry. Poke a small hole in each with a skewer and return to the switched-off oven for 10 minutes. Cool completely.
Whip the cold cream with the powdered sugar and vanilla to stiff peaks. Fill the puffs using a piping bag through the hole, or slice the tops and spoon in the cream.
For the sauce, heat the cream until steaming, pour it over the chocolate and butter, wait 2 minutes and stir until smooth. Serve the puffs piled in bowls with warm sauce.

Tips

Do not open the oven early or the puffs will collapse.
Cook the paste until it forms a film in the pan.
Fill shortly before serving so the choux stays crisp.
Bake the puffs until fully set and dry, and keep filled puffs refrigerated.

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Recipe FAQ

How long does it take to make profiteroles with chocolate sauce?

Plan on 40 minutes of prep and 35 minutes of cooking. The recipe makes 24 puffs.

How should I store profiteroles with chocolate sauce?

Keep unfilled puffs airtight 2 days or freeze 1 month. Filled puffs keep refrigerated up to 24 hours but soften.

Can I make profiteroles with chocolate sauce ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with espresso.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

144 Calories / serving

9.5g Fat

12.3g Carbs

2.4g Protein

6.5g Sugar

Whole recipe (24 servings): ~3456 cal · 228g fat · 295g carbs · 58g protein · 156g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.