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Profiteroles with chocolate cream

Author
Cookinero 14 Dec 2025
390
Profiteroles with chocolate cream

Profiteroles are small confectionery products made from choux pastry with different fillings. The dessert came to us from French cuisine and has gained well-deserved popularity.

How to cook Profiteroles with chocolate cream

Step 1

Profiteroles with chocolate cream

In a deep saucepan or sauté pan, mix water, salt, sugar and 100 g of butter. Over medium heat, stirring constantly, bring the homogeneous mass to a boil.

Step 2

Profiteroles with chocolate cream

Add sifted flour to the mixture, mix well, breaking up lumps, and remove from heat.

Step 3

Profiteroles with chocolate cream

Cool the dough. Add eggs one by one to the saucepan, achieving homogeneity, elasticity and gloss. The dough should not be thick.

Step 4

Profiteroles with chocolate cream

On a baking sheet covered with parchment, put the dough in small circles using a pastry bag. Bake the profiteroles for 30 minutes at 180 ℃.

Step 5

Profiteroles with chocolate cream

For the cream, place the remaining 100 g of butter, condensed milk, and cocoa in a deep plate and mix everything with a mixer.

Step 6

Profiteroles with chocolate cream

Cut the finished profiteroles in half and spread with chocolate cream.

Profiteroles with chocolate cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can use plant-based margarine or coconut oil as a 1:1 substitute for butter in the chocolate cream. However, this may slightly alter the flavor and texture of the filling.
Store unfilled profiteroles in an airtight container at room temperature for 2 days or freeze for up to 3 months. Filled profiteroles should be refrigerated and consumed within 24 hours as the cream will soften the pastry.
Yes, replace regular flour with a gluten-free all-purpose flour blend containing xanthan gum. The dough texture may be slightly different, so pipe smaller portions and adjust baking time if needed.
Add an extra egg white (1-2 tbsp) gradually until the dough reaches a smooth, pipeable consistency that holds its shape but isn't stiff. The ideal texture should ribbon off your spatula.
Try drizzling with caramel sauce, dusting with powdered sugar, or filling with alternating flavors like vanilla pastry cream. For special occasions, stack them into a croquembouche tower.
Absolutely! Freeze unfilled profiteroles in a single layer before transferring to an airtight container. Re-crisp in a 160℃ oven for 5-8 minutes before filling.
Use a mixture of whipped cream cheese, unsweetened cocoa powder, and low-carb sweetener instead of condensed milk. Note this creates a thicker, less sweet filling.
This usually means they were underbaked. Ensure they're golden brown and sound hollow when tapped. Leave them in the turned-off oven with the door slightly ajar for 10 minutes to dry out properly.

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