Recipes>Chocolate Recipes

Profiteroles with Chantilly Cream

by Dom Ramsey from Chocolate: Indulge your inner chocoholic

Makes 24

Make perfect profiteroles at home with this recipe for classic chocolate profiteroles with Chantilly cream. This recipe produces light, golden profiteroles, stuffed with sweet cream and smothered in quality, dark chocolate.

Discover more delicious Chocolate recipes

From fudgy brownies to light mousses

From the book

Chocolate: Indulge your inner chocoholic

Dom Ramsey

Buy From

Introduction

Recipe by Bill McCarrick

These profiteroles are golden, light, and oozing with thick Chantilly cream. Choose an intense dark chocolate to contrast with the light choux buns. Once the buns are cooked, be sure to prick them to allow the steam to escape – this ensures a crisp, delicate pastry.

Tags

Ingredients

Essential kit

Requires piping bag fitted with a 5mm (¼in) star nozzle.

Method

Preheat the oven to 190ºC (375°F/Gas 5). Line a large baking sheet with baking parchment. Sift the flour into a large bowl, holding the sieve high to help aerate it.

Heat the milk and salted butter in a medium saucepan over a medium heat until just starting to boil. Add the flour to the pan and bring to the boil, stirring constantly with a wooden spoon.

After 1 minute, remove the pan from the heat and transfer the mixture into a heatproof bowl. Whisk the mixture with a hand-held electric whisk on a medium speed for 2 minutes.

Gradually add the eggs to the mixture, while the whisk is running. Scrape down the sides of the bowl using a silicone spatula to avoid lumps forming.

Whisk until all the eggs have been added and the mixture is fully combined. Scoop 24 walnut-sized balls of the batter onto the prepared sheet. Bake for 15–20 minutes, until risen, golden, and crisp.

Remove the choux buns from the oven, prick each one in the side, and return them to the oven for a further 5 minutes. Allow them to cool completely on a wire rack. Once cool, use a knife to make a small hole in the side of each bun.

For the Chantilly cream, whisk the cream, icing sugar, and vanilla extract together in a large bowl until the mixture forms soft peaks. Set aside.

For the chocolate sauce, gently heat the milk in a saucepan, before adding the dark chocolate and butter. Stir over a medium–low heat until combined.

Spoon the Chantilly cream into the piping bag and pipe it into the buns. Serve immediately with the chocolate sauce poured over the top.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Chocolate Recipes

View all

Philip Khoury’s Chocolate Mousse Three Ways

by Philip Khoury from Beyond Baking

Jane’s Patisserie’s No-bake Chocolate Orange Tart

by Jane Dunn from Jane’s Patisserie Classic

More Dom Ramsey recipes

View all

Flourless Chocolate and Almond Bundts

by Dom Ramsey from Chocolate: Indulge your inner chocoholic

Brownie Pudding with Sea-salted Caramel, Tea, and Figs

by Dom Ramsey from Chocolate: Indulge your inner chocoholic

More Afternoon Tea Recipes

View all

Nigella Lawson – Lily’s Scones

by Nigella Lawson from How To Be A Domestic Goddess

Nigella Lawson’s Victoria Sponge

by Nigella Lawson from How To Be A Domestic Goddess

Get our latest recipes, features, book news and ebook deals straight to your inbox every week