There’s nothing quite like a plate of homemade chocolate profiteroles. Crisp, golden choux buns filled generously with lightly sweetened whipped cream and finished with a warm chocolate drizzle… they’re pure indulgence, but wonderfully simple to make at home.
In this version for easy chocolate profiteroles, we use the split-and-fill method. A modern technique where the choux buns are sliced in half and sandwiched with a cloud of cream. It’s easier than piping the filling inside and gives a beautiful rustic look.
For an ultra-shiny finish, you can pair this recipe with my How to Temper Chocolate Without a Thermometer guide, it works beautifully for drizzling.
Ingredients
For the Choux Buns
- 75g unsalted butter
- 150ml water
- 1 tsp sugar
- Pinch of salt
- 100g plain flour
- 2–3 medium eggs (you may not need all)
For the Filling
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Chocolate Drizzle
- 150g dark or milk chocolate
- 50ml double cream
- Optional: 1 tsp butter for extra shine
Method
Make the Choux Buns
- Preheat your oven to 200°C (180°C fan). Line a baking tray with baking paper.
- Place the butter, water, sugar and salt in a saucepan. Gently heat until the butter melts, then bring to a simmer.
- Add the flour in one go and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time until the dough is smooth, glossy and drops slowly from a spoon. You may not need all the egg.
- Transfer to a piping bag and pipe small mounds onto the tray.
- Bake for 20–25 minutes until puffed and golden.
- Turn off the oven, poke a small hole in each bun and return them for 5 minutes to dry out.
- Cool completely.
Fill the Profiteroles (Split-and-Fill Method)
- Use a sharp knife to slice each choux bun in half horizontally.
- Whip the cream, icing sugar and vanilla to soft peaks.
- Spoon or pipe a generous layer of cream onto the bases.
- Place the tops back on to create little cream-filled sandwiches.
Make the Chocolate Drizzle
- Add the chocolate and cream to a heatproof bowl.
- Heat gently over simmering water, or microwave in 10-second bursts.
- Stir until smooth and glossy.
- Add the optional butter for extra shine.
- Drizzle generously over the profiteroles and serve.
If you prefer a firmer, shinier finish, you can temper the chocolate using my no-thermometer method.
Whether you’re making them for a celebration, a weekend treat, or simply because the chocolate cravings hit, these profiteroles always feel special. They’re one of those desserts that look beautifully impressive on the table, yet stay wonderfully simple and calming to put together.
Serve them as they are, drizzle extra chocolate at the table, or enjoy them straight from the board. Either way, they’re pure joy in every bite. I hope you enjoy them as much as I do, and if you make a batch, don’t forget to share it with me, so I can see your lovely creations!
