Chocolate Profiteroles
Save RecipeHi Bold Bakers!
Christmas is my favorite time of year with all the decorations and food. So I’m excited to share with you this recipe for Christmas Pudding Chocolate Profiteroles!
My mum would make Profiteroles for dinner parties so I’ve had fond memories of them ever since I was young. The kids were allowed to eat whatever was leftover the next day so they were a real treat. Another holiday treat was my mum’s Christmas Puddings. So this Bold Baking mashup of Profiteroles that look like puddings makes them all the more delicious and festive.
These Profiteroles will make a beautiful addition to any table this holidays season.
- 1/2 cup ( 2 1/2 oz / 75g ) all purpose flour
- 2 tablespoons ( 2 1/2 oz / 75g ) cocoa powder
- 1 tablespoons granulated sugar
- 1/2 stick (2 oz / 60g ) butter, chopped into small pieces
- 2 medium room temperature eggs , lightly beaten
- 3/4 cup (6oz /180g) water
- Whipped cream
- White chocolate , melted
- Green and red buttercream frosting
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Heat oven to 400F/200C and line 1 baking sheets with baking parchment.
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Sieve the flour, cocoa and sugar into a bowl.
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Put the butter and water in a saucepan. Over medium heat bring to a simmer until the butter has melted.
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While still on the heat, add in the flour mixture and quickly beat with a wooden spoon until the mixture comes together into a smooth, shiny dough, and pulls away from the sides of the pan, around 3 minutes. Take off the heat and set aside to cool.
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While the dough is still warm, add the eggs, beating well with a wooden spoon. You’re looking for a smooth consistency. If the mixture becomes too runny, you won’t be able to pipe it.
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Fit a piping bag with a round nozzle. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a chestnut.
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Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough.
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Place in the oven and bake for 25-30 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
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Once the choux pastry has cooled, poke a hole in the bottom of the profiteroles and pipe in some whipped cream.
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Pipe some melted white chocolate on top of the profiteroles to create the "frosting." Next pipe on your holly leaves and berries.
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Place in the fridge until ready to serve. Eat within 2 days.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi.. amazing recipe..
Can i use wheat flour to make it healthy?
Thanks.
Hi,
You can use a ‘white whole wheat flour’ or a very fine whole wheat flour. That should be fine.
Hope this helps,
Gemma.
Good day miss Gemma
I would like to ask if i want to use brown sugar…what will be the right measurement…thank you,,
Hi there,
Yes, the measurement will not change, but the texture and the flavor may. Try it, let us know how you get on with this,
Gemma 🙂
Hi Gemma
Need help. I tried your recipe twice. 1st try failed as the puff didn’t puff up. I tried again 2nd time and this time they puffed up and I baked for a total 30 mins. The outer crust is dry but when I tear open the interior, they are still wet. My batter was thick and heavy after adding in the room temp eggs and I don’t get the wet and flowy batter as shown in your video. The flour mixture cooked with the butter came out nice (I believed) as the mixture all pulled from the sides of the pan and i do allow it to cool down before adding in the eggs.. Where has gone wrong? 🙁
Hi Helda,
This may be to do with the size of your eggs. We use a large egg here, about 58g in weight, for most of our recipes.
It may also be the ‘butter’. This needs to be real butter for this recipe. That is not to say that margarine would not work but it will give a different result.
Beating the eggs, then beating these into the paste a little at a time can help too. It allows you to control the flow of the egg while beating.
I hope this is of help,
Gemma 🙂
Hi Gemma
Thanks for replying. Im using a 60g egg here n also using a premium butter. Im from Singapore. I shall try again n will let u know soon on my 3rd try.. 🙂 perhaps i shall try the easy cream puff first? Could the choco powder made the difference n cause the failure?
Yes Helda, the cocoa can make a difference. Try the regular one fist. Here’s the link
Best,
Gemma.
Hi Gemma
noticed that the recipe called for 2 tablespoons – 75g of cocoa powder?
Same volume as the plain flour which is also 75g (1/2 cup)? just to confirm if the cocoa powder is 2 tablespooon or 2 teaspoons.
just to make sure i got the recipe right. 🙂
Thanks.
Hi there, it’s 2 tablespoons!
Thank you so much for the recipe!!
2 times i failed trying to make Profiteroles, on the 3rd time tried your recipe and it worked!!
I’m thrilled to hear that. Thanks for trying my recipe.
Gemma 🙂
Hi Gemma could you make chocolate éclairs sometime? They are a family favourite here 🇮🇪
Hi there,
Yes, really fabulous food in The Lobster Pot. Will be looking forward to another visit.
I am sorry that you had this awful happening in your family, so very sad.
Good to have you here with us, stay warm, and bake, it warms up the kitchen too.
Good tip, a pint glass is perfect for the job of filling a piping bag, easy peasy!
Gemma 🙂
HI! Love your website and videos. I was wondering…some recipes say pierce the bottom of the pastry when it comes out of the oven others don’t. Is it really needed or is it with just certain shapes?
Thanks!
Jaymi
Hi there,
Yes, you can do this too, it is to allow the steam in the ‘ball’ to escape. I do it sometimes, and not others, it allows the dough to dry out, and creates a ‘hole’ for the filling, it is a choice. I would do this for large choux buns, as there also can be some uncooked dough inside.
Thank you for being in touch,
Gemma 🙂
Hello! I made this recipe a few times and I was wondering is 2 eggs enough? I made it and it didn’t look anything like yours. When I baked them they didn’t rise. Please help!
Hi there,
This is about proportions. The normal proportion of flour to butter to eggs for this recipe is correct here, you can reduce the flour by a little if you wish, or even experiment by using a strong flour, this works too! The most important element here is to cook out the flour well, and allow it to cool before beating in the eggs a little at a time, use an electric hand whisk for this job if you have one, slowly adding the eggs will get lots of air into this batter and achieve the rise. Happy baking to you,
Gemma 🙂
I love the fantastic desserts u do. I always look forward for your new recipes….I was wondering if u can do a blueberry turnover recipe???? Once again love your recipes……tried a few and they are perfect
Hi Jason,
I will certainly add this to my list, thank you for your lovely comments,
Gemma 🙂
These sound delish! Can’t wait to make them. I just love all your recipes and look forward to watching your videos. Thank you.
Hi Gemma! Oh my gosh I’ve been waiting for a profiteroles recipe for so long, thank you for this! I just have one question: is it possible to replace the eggs in this recipe with a substitute? I’m interested in baking this for vegan friends so I need to know.
Hi, Gemma
This is Parminder Singh from India thank you for new and good recipe, I have one question that in this recipe what we can use in place of egg
This recipe is reliant on eggs, I do not have a substitute for this, sorry, Gemma 🙂
hello gemma, thanks for all these amazing recipes..
sorry for asking this question on this platform but I want to know if I can use sweetened cocoa powder for hot chocolate since I can hardly get the unsweetened in my country
Hi there, If the sweetened cocoa does not have additions apart from sugar it will work. You can also make it without the cocoa, and there is a recipe here on the website (cream pufGemma 🙂
Can these be made with Coconut flour or Almond flour???? Can’t have reg flour because of Blood Sugar
Hi Annette,
Actually I really do not know as I never tried this. Choux pastry relies on the gluten in the wheat flour, which is protein. Eggs are also protein, so according to a little research it should work. It would seem logical that making gluten-free versions of a pastry that relies on gluten is a hopeless endeavor. Fortunately, that’s not the case. Coconut flour has no gluten, but you can make passable cream puffs either from all coconut flour or — more practically — from a mixture of coconut flour and a grain-based gluten-free flour. In gluten-free cream puffs, the stretchy proteins come entirely from the eggs. To make the batter, follow the same procedure you use for conventional cream puffs. If you’re using a recipe intended for coconut flour, make it as directed. If you’re using a conventional recipe, add one additional egg white. Bake according to your recipe’s directions.
Tips
Gluten-free cream puffs made with coconut flour will have a slight coconut flavor, but not enough to take away from their versatility. They will be heavier than conventional cream puffs, and you’ll have to slice off a “lid” from the top and scoop out the soft, doughy centers to make a hollow shell. Depending on the recipe, the cream puffs might not have the same deeply golden a color as regular cream puffs. If this happens, brush the tops lightly with a beaten egg before baking them. The egg will bake to a beautiful golden brown. (The Bump).
This is their advice! Gemma 🙂
Thank you sooooo much for sharing all your wonderful recipes. Have a warm and safe holiday.
Merry Christmas
Thank you Patricia, I will, it is always warm here in Santa Monica where I live. Many happy returns of the season to you and yours too,
Gemma 🙂