These cream profiteroles are such a fun treat; airy, golden‑brown buns shell out pockets of lightly whipped cream, then get a dip in warm, glossy chocolate sauce. They look fancy but really come together with just a handful of pantry staples. Perfect for sharing at dinner parties or as a special weekend dessert you can feel proud of.
Chocolate‑Dipped Cream Profiteroles
Light choux puffs filled with whipped cream and dipped in silky dark chocolate sauce.
Ingredients
- 75 g butter
- 150 ml water
- 75 g plain flour sifted
- 3 eggs beaten
- 200 ml pouring double cream
For the chocolate sauce:
- 75 ml double cream
- 75 g dark chocolate broken into pieces
Instructions
- Preheat to 220 °C (200 °C fan/Gas 7) and line a baking sheet with nonstick paper.
- In a small saucepan over high heat, bring the butter and water to a rolling boil. Remove from heat, add all the flour at once, and beat quickly with a wooden spoon until it forms a smooth, thick dough.
- Let the dough cool for 1 minute, then beat in the beaten eggs a little at a time, mixing well after each addition until the dough is thick, glossy, and holds its shape.
- Spoon or pipe 12 mounds of dough (about a tablespoon each) onto the prepared sheet, spacing them well apart. Brush the tops with the extra beaten egg. Bake for 10 minutes at 220 °C, then lower the oven to 190 °C (170 °C fan/Gas 5) and bake another 20 minutes.
- Turn off the oven and split each bun in half. Place them cut‑side up on the tray and return to the cooling oven for 15–20 minutes to dry out completely.
- Meanwhile, warm the cream in a small pan until it just starts to steam. Remove from heat, stir in the chocolate pieces until smooth, and let it sit at room temperature to thicken slightly.
- Once the shells are crisp, dip each top half into the chocolate sauce. Set them on a wire rack to let the chocolate set.
- Pour the remaining 200 ml cream into a bowl and whisk until it holds soft peaks.
- Spoon or pipe a generous dollop of whipped cream into each bottom half, then sandwich with a chocolate‑dipped top. Serve right away and watch them disappear!
