Profiteroles with cream and chocolate

I asked Attila what cake he wants for Christmas… I knew it will be something creamy, but I did not expect profiteroles! I have never baked them before, but I accepted the challenge 🙂


Profiteroles are made from choux pastry dough – light as air, topped with chocolate ganache or powdered sugar and filled with a vanilla cream or whipped cream.

I found lots of recipes online, but I used one from Polish blog Gotuj z Wojciechem.


80ml of water
100ml full fat milk
4 g salt (1 teaspoon)
4g sugar (1 teaspoon)
75g butter
100g flour
3 eggs


cooled down pudding
100 g butter

Chocolate top:

100g chocolate
50ml double cream
teaspoon butter


Water, milk, salt, sugar and butter bring to a boil in a saucepan, stirring constantly. Add flour. Stir dough quickly on low heat until it begins to move away from the walls of the saucepan. Cool down, add eggs and mix. Raise the dough up to let the air go inside.

Put the dough into the confectionery sleeve and squeeze walnut-sized portions on  baking paper. The dough will increase its volume twice. Bake for about 15 minutes in 200 C.


If you use vanilla pudding for filling – cook it as says on the pack, cool down and mix butter at room temperature. Using confectionery sleeve, stuff profiteroles with cream.

Boil double cream, add chopped chocolate and mix until completely dissolved (if it is too thick, add a bit of milk). Use a whisk or fork to decorate profiteroles with chocolate.


Happy Baking 🙂



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