Breads & Doughs, Fine Desserts

Chocolate Profiteroles

4.67 from 6 votes
Create an unique holiday dessert with my Chocolate Profiteroles shaped like mini Christmas Puddings.
Chocolate Profiteroles - These Profiteroles will make a beautiful addition to any table this holidays season.

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.

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These Profiteroles will make a beautiful addition to any table this holidays season.

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Watch The Recipe Video!

Chocolate Profiteroles

4.67 from 6 votes
Create an unique holiday dessert with my Chocolate Profiteroles shaped like mini Christmas Puddings.
Author: Adapted from SainburyMagazine.com
Servings: 40
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Create an unique holiday dessert with my Chocolate Profiteroles shaped like mini Christmas Puddings.
Author: Adapted from SainburyMagazine.com
Servings: 40

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.

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Comments & Reviews

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HAWNBAKER
Member
HAWNBAKER
2 months ago

This is like making a cream puff with chocolate! Something different and so easy and yummy to make! Thank you Gemma

N.sid
Guest
N.sid
9 months ago

Hi.. amazing recipe..
Can i use wheat flour to make it healthy?
Thanks.

Anne mabelle mangente
Guest
Anne mabelle mangente
1 year ago

Good day miss Gemma

I would like to ask if i want to use brown sugar…what will be the right measurement…thank you,,

helda
Member
helda
1 year ago

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 »

Darya
Guest
Darya
1 year ago

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!!

Irishmammy
Member
Irishmammy
2 years ago

Hi Gemma could you make chocolate éclairs sometime? They are a family favourite here ????????

Jaschul1
Member
Jaschul1
2 years ago

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

Kyo
Guest
Kyo
3 years ago

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!

Jason
Guest
3 years ago

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

Peachiej
Member
Peachiej
3 years ago

These sound delish! Can’t wait to make them. I just love all your recipes and look forward to watching your videos. Thank you.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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