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Hi 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.
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Watch The Recipe Video!
Chocolate Profiteroles
Ingredients
- 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
Instructions
- Heat oven to 400F/200C and line 1 baking sheets with baking parchment.
- Sieve the flour, cocoa and sugar into a bowl.
- Put the butter and water in a saucepan. Over medium heat bring to a simmer until the butter has melted.
- 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.
- 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.
- 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.
- Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough.
- 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.
- Once the choux pastry has cooled, poke a hole in the bottom of the profiteroles and pipe in some whipped cream.
- Pipe some melted white chocolate on top of the profiteroles to create the "frosting." Next pipe on your holly leaves and berries.
- Place in the fridge until ready to serve. Eat within 2 days.
Hi Gemma, a quick question regarding the dinner party profiteroles from your cookbook.
Those have a 2:1 ratio of flour to water for the choux pastry while here the ratio is different. What is the correct ratio of water to flour to use for the cookbook recipe? Thank you very much. Looking to present these when I invite my neighbors.
Hi Gemma , could you please suggest best substitute of eggs for this recipe . I followed your recipe and they came out pwrfect. But now I want to try it without egg. Please suggest.
Thanks
Divya
Hi Gemma,
I want to make these profiteroles and take it to work the following morning. Should I bake the profiteroles and fill them with cream the night before, or do you think I need to bake them the night before and fill them with cream on the morning of?
Thanks!
Can I make these without the coco powder in & if so would I just double the flour
Hi Gemma,
Your recipes are so good. Thank you so much for sharing them with us.
Can I use chapathi flour or gram flour instead of the usual in this recipe ? Those are the only ones available at the local store 😢
Thank you.
Chalani
This is like making a cream puff with chocolate! Something different and so easy and yummy to make! Thank you Gemma
Hi.. amazing recipe..
Can i use wheat flour to make it healthy?
Thanks.
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 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… Read more »
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!!