Categorized | All Recipes, Sweet

Chocolate Profiterole (American Cream Puffs)

Posted on 01 March 2009 by Mădălina

I spent my Sunday reading up on different types of cake densities (yes, I lead a very interesting life!) and I was completely intrigued by choux pastry. If you have ever read a recipe for profiteroles, it sounds like it would fail, but if you have ever tried it, you know that they are light and airy.

Most recipes call for water, butter, flour, and eggs, mixed in a pot over the stove, which don’t look appetizing at all. So where is the baking power you ask? THERE IS NONE. It’s rising agent is the high moisture content, which creates steam during cooking, puffing out the pastry. The secret to the puffiness of the profiterole is in the mixing – you can skip your arm work out if you want to make these. So how many types of recipes call for the choux pastry? Quite a few actually:

Cream Puffs
Savory Puffs
… Now onto the recipe of the yummy profiterole I tried today:)
Double Chocolate Profiteroles


Choux Pastry:

- 1 cup water
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs


- 1 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
-  2 tablespoons baking cocoa


- 3 ounces unsweetened White chocolate
- 1 ounce Milk Chocolate
- 1 tablespoon butter

1. In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.

2. Cover a baking sheet with parchment. Drop batter into six mounds onto sheet. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. (Be careful, they are HOT)

3. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Use a piping bag with a large open tip to fill the cream puffs. (You can also remove tops, fill, and replace top!)

4. Melt chocolate and butter. Dip in white chocolate, and drizzle milk chocolate over profiteroles. Chill.


8 Comments For This Post

  1. Twisted Scrapper Says:

    I make cream puffs all the time, but I think I will try your recipe next time :)

  2. Ask Ms Recipe Says:

    Those look really good, but baking is not my cup of tea LOL

    Ms Recipe

  3. Anonymous Says:

    It looks yummy and the recipe sounds easy. Do you think I could use pudding insted heavy whipping cream?

  4. mădălina Says:

    Twisted Scrapper: I’m interested in your recipe now:) maybe we’ll swap!

    Ask Ms Recipe: Your comment is very apropos to your display picture (I like it!) Thanks for your comment, and don’t be discouraged by baking:)

    Anonymous: I think it would be a suitable substitute, however it might not be as creamy as the recipe calls for. (Although it would cut a lot of calories out!!).. I’ve also heard of Ice cream filled profiteroles.. Let me know how it goes if you try!!!

  5. Anonymous Says:

    the only reason I do not want to try whipping cream is because it does not turn right when I beat it:-(I always ruin it!

  6. Pen Pen Says:

    Did u MAKE that?! I’ve heard choux if one of the hardest pastries to attempt!! MAD PROPS if u did!–still a great pic if u didn’t tho!!
    I haven’t attempted it yet(I have a hard time doing temperamental pastries since my oven is -literally- from the 70′s and can’t be trusted).

    If u haven’t yet–check out the blog
    She has some INSANE pics and info about Paris and New York pasteries spread across her blog!
    If u can’t find it–I have the blog under my blog list!!

  7. anuta pop Says:

    arata foarte bine,mmm,cred ca e si foarte gustos, si delicos.te pupa,tusa

  8. Sonia Says:

    I used this puffs to prepare also apetizers:
    filled with mushrooms (onion+mushrooms+egg)
    or with fetta cheese mixed with fine chopped onion…mmm yummie
    For anonimous:
    filled with cold vanilla pudding prepared with milk and whiped cream ( a pouch of vanilla pudding powder+ 100 ml milk and when is smooth add a 1/2 small box of heavy cream . Continue with mixing with an electrical mixer)

    Mada, congrat for the page :-) )

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