A rich and creamy topping of custard and whipped cream inside light, airy, crunchy and perfectly cooked choux pastry shells, and then topped with a delicious chocolate sauce on top.
And if you are scared to prepare the cream puffs you can always buy them ready to be stuffed.
I thought about making these Chocolate Profiteroles because they are perfect as a Christmas cake.
Small choux pastry filled with sweet cream and creamy custard topped with a delicious chocolate sauce. It’s simple, classic, and delightfully addictive.
Cream puffs have been my passion since childhood. My favorites were the ones with the sweeter filling of the classic custard.
Today, however, it is the turn of the classic chocolate profiterole to shine!
For this chocolate profiteroles (cream puffs) recipe, I used choux pastry shells that were about 2.5 inches in diameter. I get 50 shells total, with this recipe.
The chocolate sauce sprinkled on these chocolate profiteroles is also the perfect pairing because it’s not too sweet.
I love pouring the hot chocolate sauce over the profiteroles just before digging them, so I always serve the profiteroles and the sauce separately. And I also like to pour in plenty! Honestly,
I can hardly trust anyone who doesn’t want a delicious chocolate sauce on their profiteroles!
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Video recipe of the day
- Preparation time45 Minutes
- Rest time20 Minutes
- Cooking time25 Minutes
to realize this profiteroles cake I used 50 ready-made shells
Prepare chocolate glaze
Prepare CHANTILLY CREAM
Compose the PROFITEROLES cake
You can keep the cream puffs if they are not stuffed in a tin box for a week.
If they are stuffed, however, they can be kept in the refrigerator for a maximum of 2 days.
Make an ‘x’ on the bottom of the choux pastry to make it easier to pipe in the pastry cream and fill until they are almost full.
It is best to fill the crates as close as possible when serving, to prevent them from becoming too soggy.
Dip them in the chocolate sauce or pour the hot chocolate sauce over the profiteroles just before serving.
This is how I check to see if the dough is ready. The “spoon” test – a spoon can stick upright in the dough.
The choux pastry dough should be glossy and pipeable.
for the chocolate profiteroles
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to look at other recipes, go back to the home page some examples can be found below CHOCOLATE CAKE ROLL PANDOLCE a no rising italian Panettone Easy ZUCCOTTO recipe Homemade SICILIAN CANNOLI recipe Italian NUTELLA Crumb CAKE