Chocolate Glazed Profiteroles

Baked, puffed, hollow shells filled with sweet whipped cream and glazed with shiny chocolate ganache. A classic French dessert which is irresistible.

Lets begin with saying that these were not easy for me to make. 3 failed attempts and I felt a bit defeated, discouraged. Some problems I ran into when making these were not being able to form the dough. It was too liquidy and didn’t even keep a shape. When baking it, it was soft and deflated once it was taken out of the oven. But as a baker, it’s normal to run into these situations and you must keep your head up and be keen to try until it works. And that’s exactly what I did. I tweaked measurements, added and removed ingredients until it worked. Because of not giving up, I can now share with you this delicious recipe.
As you can see, I made them bite size! One bite and it’s an explosion of vanilla shipped ream. This dessert mixed chocolate and vanilla, a nice balance which solves the chocolate – vanilla debate.
These take a bit longer to make as once the dough has been formed, you’ve got to give it enough time to cool down. You don’t want to add the eggs while it’s hot or they’ll scramble. While they are baking, keep and eye on them so they don’t burn! We’re looking for a well rounded golden bake! Finally, waiting for the hollow pastry to cool down doesn’t take long but you’ve still got to give it time to cool or the whipped cream will start to melt inside. I’m pretty sure no one wants to eat a soggy profiterole.


  • 60g All Purpose Flour
  • 125ml Cold Water
  • 50g Unsalted Butter
  • 2 Eggs, beaten
Chocolate Ganache:
  • 60g dark chocolate
  • 2 tbsp Unsalted Butter
  • 1/4 cup Cow’s Milk
Vanilla Whipped Cream
  • 1/2 cup Whipping Cream
  • 1/2 tbsp Powdered Sugar
  • 1/2 tsp Vanilla Extract
Pastry :
  1. Preheat the oven to 200 degrees Celcius
  2. Pour the water and butter into a saucepan and slowly bring to the boil, occasionally mixing.
  3. Once the butter has melted, take it off the heat and immediately pour in all the flour.
  4. Vigorously mixing with a wooden spoon, mix until a sough forms and leaves the side of the saucepan clean.
  5. Slowly beat in eggs adding in 3 sections, beating well in between each addition.
  6. Fill into a piping bag and pip blobs separated with 1 inch gaps onto a lined baking tray.
  7. Bake for 10 minutes at 200 degrees Celcius.
  8. Increase temperature to 220 degrees Celcius and bake for 15 to 20 minutes.
  9. Place onto a cooling rack. Poke a whole on the bottom of each puff to release any steam and cool.
Chocolate Ganache:
  1. Bring milk and butter to a simmer but don’t allow it to fully boil.
  2. Pour over chopped chocolate.
  3. Set it aside for a few minutes then stir.
Vanilla Whipped Cream:
  1. Using an electric mixer, whip cream for 2-3 minutes. It will become very frothy.
  2. Add powdered sugar and vanilla extract. Continue whisking for 4-5 minutes until peaks form.
  3. Fill into piping bag fitted with a small piping tip.
  1. Pipe whipped cream into pastry.
  2. Dip the top of pastries into chocolate ganache.
  • The ganache will harden as it cools.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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